Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Meanwhile, drain and rinse corn. Once rice is boiling, add half the corn (use all for 4 ppl), then return to a boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, thinly slice green onions, keeping whites and greens separate. Add mayo and gochujang to a small bowl. Season with salt, to taste, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard all but 1/2 tbsp fat (dbl for 4 ppl) from the pan.

Add carrots, green onion whites and garlic puree to the pan with turkey. Cook, stirring occasionally, until carrots soften slightly, 2-3 min. Add soy sauce, 1 tsp sugar, 1/3 cup water (dbl both for 4 ppl) and spinach. Cook, stirring often, until spinach wilts and half the sauce is absorbed, 2-3 min. Season with pepper, to taste.

Add 2 tbsp butter (dbl for 4 ppl) to the pot with rice and corn. Stir until butter melts. Season with pepper, to taste.

Divide buttered rice and corn between bowls. Top with bulgogi. Sprinkle remaining green onions over top. Dollop with gochujang mayo, if desired.