Prep the vegetables

• Peel and julienne the carrots.
• Slice the zucchini and shiitake mushrooms.

Steam the vegetables

• Steam the carrots, zucchini, mushrooms, spinach and bean sprouts together.
• Season with salt.

Make the sauce

• Combine the gochujang, soy sauce, rice vinegar, sesame oil, honey, grated garlic and grated ginger in a bowl.

Fry the eggs

• Heat the neutral oil in a pan until shimmering.
• Fry the eggs until the whites are set and the yolks are still runny.

Assemble the bowls

• Add the rice to a bowl, then top with the steamed vegetables, drained tuna, fried egg, seaweed and sauce.

Mix and serve

• Give everything a good mix and enjoy.