• Combine the marinade ingredients in a bowl and add the shrimp. Refrigerate for at least 2 hours and up to overnight. The longer your marinade, the more flavor the shrimp will have.
• If you're using dried shiitake mushrooms, soak them in hot water for about 20 minutes. When soft and pliable, squeeze any excess liquid out and set aside for cooking. 
• Heat the oil in a skillet and add the spinach, 1 teaspoon of salt and ½ teaspoon of sesame oil. Cook until the spinach is wilted and remove from heat.
• Do the same with the zucchini and the shiitake mushrooms. **You can cook these all together, I just did it separately to make my bowls look pretty.
• Heat a skillet over medium heat. Add the shrimp and cook for about 3-5 minutes, until pink all the way through.
• While the shrimp are cooking, make your fried (or poached) eggs. By the time your shrimp are ready, the eggs should be done.
• Add the shrimp, kimchi and vegetables along the sides of the bowl and place the fried egg on top.
• Garnish with sesame seeds, fried garlic and gochujang sauce.

Seasoned Rice:

• Rinse the rice with cool water in a colander and let it drain. Add the rice, dashi powder, salt, sesame oil and 1 ¼ cups water to a pot. Cover it and bring to a boil.
• Let it boil for about 3 minutes, reduce heat and cook for 3-5 minutes, or until all the liquid has been absorbed. Remove from heat and let it sit, covered, for at least 10 minutes. 

Gochujang Sauce:

• Combine all the ingredients in a bowl and whisk until sauce is smooth.

Pickled Vegetables:

• Combine the coconut sugar, vinegar and diced pepper in a bowl and stir until sugar is dissolved.
• Add the sliced cucumbers and carrots. Refrigerate for 4-6 hours, or overnight.