Combine 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar with 3 tablespoons oil and the gochujang in a medium bowl. Add the beef and let marinate.

Combine the carrots and daikon in a small bowl or jar. Add ½ cup Marukan Seasoned Gourmet Rice Vinegar, toss to coat and set aside.

Toss the cucumber with 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar and set aside.

Heat 1 tablespoon oil in a medium skillet or over medium heat. Add the mushrooms with a pinch of salt and pepper and let cook undisturbed for 2-3 minutes. Continue to cook, stirring occasionally, until the mushrooms are tender and browned, (5–8 minutes). Add 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar and 1 tablespoon tamari. Cook until the moisture has evaporated. Remove from the skillet and set aside.

Wipe out the skillet, place over medium-high heat, add 1 tablespoon of oil and let the oil heat until it starts to shimmer. Add the beef and cook quickly for about 2–3 minutes or until desired degree of doneness.

Assemble the bowls starting with rice. Add the beef, mushrooms, drained carrots, daikon, cucumbers, steamed bok choy, bean sprouts, and fried eggs. Sprinkle with sesame seeds and serve.