Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, stir in corn, then return to a boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onions, keeping white and green parts separate. Peel, then mince or grate garlic. Add mayo and half the gochujang (use all for 4 ppl) 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 protein shreds. Cook, flipping once or twice, until crispy, 5-7 min**Carefully drain and discard all but 1/2 tbsp (1 tbsp) fat from the pan.

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

Add 2 tbsp (4 tbsp) butter 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.