¼ cup gochujang

3 tablespoons rice vinegar

1½ tablespoons honey

1 tablespoon tamari

1 teaspoon sesame oil

BOWLS

2 cups brown rice

1 tablespoon sesame oil, divided

3 cups sliced shiitake mushrooms

2 tablespoons tamari

5 ounces baby spinach

1 garlic clove, minced

2 tablespoons rice vinegar

1 cup bean sprouts

1 cup julienned cucumber

1 cup julienned carrots

1 bunch scallions, thinly sliced

¼ cup cilantro leaves

Black and white sesame seeds, for serving