Heat 1 teaspoon sesame oil in a medium pan over medium heat. Add the courgette and a pinch of salt and 1 teaspoon of tamarind sauce. Cook, stirring frequently to desired softness and then remove from the pan, transfer onto a large plate and set aside.

In the same pan again heat 1 teaspoon sesame oil, over medium heat. Add the carrots and a pinch of salt and 1 teaspoon tamari sauce. Cook, stirring occasionally and cook to desired softness. Then remove from pan and transfer onto same plate as courgettes.

In the same pan again heat 1 teaspoon sesame oil, add the garlic, spinach and 1 teaspoon sauce. Cook for 30 seconds or until just wilted. Remove from the pan, transfer into a sieve and gently squeeze out any excess water. Then transfer onto the plate with the other cooked vegetables.

To make the fried egg, in a small pan add oil and let the pan heat up a little. Then add crack one egg into the pan and cook until the whites are mostly set. Tilt pan towards you so oil pools on the bottom edge. Using a spoon gently baste the uncooked patches of white until set with the oil. Transfer onto a plate and repeat process for second egg.

To assemble place rice at the bottom of the bowls. Around the rice on top add the courgettes, carrots, spinach and mushrooms.

Top with fried egg. Sprinkle with sesame seeds (optional) and drizzle or dollop generously with gochujang sauce. Mix it up well and enjoy. Serve with other sides such as kimchi, fried chicken etc.