Korean Shrimp Rice Bowls

Ingredients

• 1 teaspoon non-GMO gochujang
• 2 teaspoons toasted sesame oil
• 2 teaspoons soy sauce
• 1 piece whole garlic clove
• 1 teaspoon sugar or maple syrup
• 2 teaspoons rice vinegar
• 10 ounces wild shrimp
• 2 teaspoons avocado oil, for frying
• 1 piece whole medium cucumber, peel & thinly sliced
• 1 teaspoon toasted sesame seeds
• 1/4 teaspoon gochugaru (Korea hot pepper powder)
• 2 pieces whole medium carrots, shredded
• 1/2 piece whole medium zucchini, julienned
• 3 ounces shiitake mushrooms, stems removed & thinly sliced
• 3 teaspoons toasted sesame oil
• 2 pieces whole clove garlic, minced
• 1 teaspoon soy sauce (more to taste)
• 3 teaspoons avocado oil, for frying
• 3 tablespoons mayonnaise
• 1 teaspoon non-GMO gochujang

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