Photo: Hector Sanchez Styling: Lydia Purcell
How to Make It
Sauté spinach and mushrooms in canola oil. Top cooked brown rice with wilted spinach mixture, carrot, cabbage, green onions, shrimp, and egg.
In a small bowl, combine gochujang, mayonnaise, sesame oil, and minced garlic. Drizzle over bowl.