Spicy Korean Chicken and Vegetable Bibimbap

Cook the short-grain rice according to package directions. Once cooked, keep warm.

In a bowl, combine the chicken thighs, gochujang, soy sauce, 1/2 tbsp sesame oil, minced garlic, and grated ginger. Marinate for at least 15 minutes.

Heat the remaining 1/2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly caramelized, about 5-7 minutes.

Remove chicken from the skillet and set aside. In the same skillet, add the spinach and stir-fry until just wilted, about 1-2 minutes. Remove and set aside.

Add the julienned carrots, zucchini, and sliced shiitake mushrooms to the skillet. Stir-fry until tender-crisp, about 3-4 minutes. Season lightly with a pinch of salt if desired.

While vegetables are cooking, fry the egg in a separate small non-stick pan to your desired doneness (sunny-side up is traditional).

To assemble, place a generous portion of cooked rice in a large bowl. Arrange the cooked chicken, wilted spinach, stir-fried vegetables, and the fried egg on top of the rice in distinct sections, creating a visually appealing presentation.

Garnish with toasted sesame seeds. Serve immediately with extra gochujang on the side, if desired.