- In a small bowl, mix together 2 tablespoons of the sesame oil, the gochujang paste, rice vinegar and maple syrup. Set aside.
- Heat the remaining sesame oil in a large frying pan over a medium heat. Add the mushrooms and cook for 5 minutes until softened and beginning to brown.
- Push the mushrooms to one side of the pan and add the courgette. Cook for 5–7 minutes until lightly golden, stirring the mushrooms occasionally to prevent catching.
- Meanwhile, wilt the spinach and drain away any excess moisture.
- Place the beansprouts in a microwave-safe bowl and microwave for 1 minute until softened.
- Heat the Merchant Gourmet Korean Style Grains according to the packet instructions.
- Arrange the grains, mushrooms, courgette, spinach, beansprouts and carrot in sections in two serving bowls.
- Drizzle generously with the gochujang dressing and finish with the sesame seeds before serving.
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