Whisk together the gochujang, honey, rice vinegar, sesame oil, and garlic. Add a splash of water if needed to make a spoonable sauce. Set aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the tofu and cook 6-8 minutes, turning occasionally, until golden and crisp on most sides. Season lightly and remove.
In the same skillet, sauté the mushrooms with a pinch of salt for 4 minutes until browned; set aside. Quickly sauté the spinach with the garlic for 1 minute until just wilted; set aside. Keep the carrot, cucumber, and bean sprouts raw.
Wipe out the skillet, heat the remaining oil over medium heat, and fry the eggs sunny-side up, 3-4 minutes, until the whites are set and the yolks are still runny.
Divide the warm rice among four bowls. Arrange the tofu, mushrooms, spinach, carrot, cucumber, and bean sprouts in sections on top of the rice.
Top each bowl with a fried egg, a spoonful of gochujang sauce, and a sprinkle of sesame seeds. Stir everything together before eating.
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