• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To a medium pot, add rice, 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Once boiling, stir in corn, then return to a boil. Add rice, then reduce heat to low.
• Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice green onions, keeping white and green parts separate.
• Peel, then mince or grate garlic.
• To a small bowl, add mayo and half the gochujang (use all for 4 servings). Season with salt, then stir to combine.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Heat a large non-stick pan over medium-high.
• When hot, add sesame oil, then tofu.
• Cook for 6-7 min, stirring occasionally, until tofu is browned all over.

• To the pan with tofu, add carrots, green onion whites and garlic.
• Cook for 2-3 min, stirring occasionally, until carrots soften slightly.
• Add soy sauce, 1 tsp (2 tsp) sugar, 1/3 cup (2/3 cup) water and spinach.
• Cook for 2-3 min, stirring often, until spinach wilts and half the liquid is absorbed. 
• Season with pepper.

• To the pot with rice and corn, add 2 tbsp (4 tbsp) butter. Stir until butter melts. Season with pepper.
• Divide buttered rice and corn between bowls. Top with bulgogi.
• Sprinkle remaining green onions over top.
• Dollop with gochujang mayo, if you like.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat.