Veggie Bibimbap Bowls

-Mix gochujang, 1/2 of the soy sauce, 1/2 of rice vinegar, sesame seeds, and 1/2 of sugar and mix together in a bowl.

-Mix the rest of the soy sauce, rice vinegar, and sesame oil in another bowl.

-Heat a large wok over medium high heat and add avocado oil and then ginger and garlic to infuse the oil.

-Next, add in the mushrooms and then 1/2 of the gochujang mixture and 1/2 of the soy sauce mixture and stir to combine. Sauté for 5 minutes until mushrooms are tender and remove from the pan.

-In the same wok, add carrots and bok choy and then pour in the rest of the soy sauce mixture. Sauté for 3-5 minutes until veggies are just tender and then add in bean sprouts and cook another minute.

-In a large bowl layer cooked rice, veggies, and mushrooms and then add a fried egg on top.

-Add more gochujang sauce if desired and add fresh cucumber, green onions, and kimchi. Serve immediately.