In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger and garlic.

In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.

In a separate small bowl, combine sesame oil, gochujang, half the soy sauce (you’ll use the rest later), and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside.

Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from pan and set aside with carrots.

Heat a drizzle of oil in same pan over medium-high heat. Add pork*, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.

Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

Swap in beef* for pork.

Fluff rice with a fork and season with salt and pepper; divide between bowls.

Arrange pork and veggies over rice. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce. Sprinkle with scallion greens and serve.