Make the gochujang sauce by mixing all the ingredients and set aside.
Slice the cucumber thinly, season and let to rest.
Saute shiitake mushrooms with a pinch of salt.
Blanch the soybean sprouts, add the rest of the ingredients and massage gently.
Saute the carrots with salt and white pepper, set aside.
Saute red pepper strips with a pinch of salt, set aside.
Fry the eggs sunny-side up.
Assemble the dish by placing hot steaming rice into a bowl, followed by a dollop of the sauce in the middle, sunny-side up egg on top and side dishes surrounding the yolk.