Cooked short-grain ricekimchi, and seaweed for serving, optional
For the shrimp:
In a shallow glass storage container, whisk together the gochujang, sesame oil, soy sauce, garlic, maple syrup, and rice vinegar. Add the shrimp and toss to coat. Place in the refrigerator and allow to marinate for at least 1 hour.
For the gochujang mayo:
In a small bowl, whisk together the mayo and gochujang.
For the veggies:
Place the cucumbers in a shallow bowl and sprinkle with 1 teaspoons of salt. Let sit for 5-10 minutes and squeeze + dump out the excess water. Add the sesame seeds, gochugaru, 1/3 of the garlic, and 1 teaspoon toasted sesame oil and stir. Refrigerate until ready to use.
Heat a medium-sized cast iron skillet over medium-high heat. Add a teaspoon of avocado oil. Add the zucchini and 1/3 of the garlic and sauté until tender crisp, about 3 minutes. Season to taste with salt. Stir in 1 teaspoon toasted sesame oil. Remove from skillet to a plate.
Add another teaspoon of avocado oil and sauté the carrots until tender crisp, about 3 minutes. Season to taste with salt. Remove from pan to the plate.
Add another teaspoon of oil and sauté the mushrooms for about 3 minutes, or until becoming soft. Add remaining garlic and sauté 2 more minutes. Remove from heat and stir in 1 teaspoon toasted sesame oil and soy sauce to taste. Remove to plate.
In the now-clean pan, heat 2 teaspoons avocado oil over high heat. Add the shrimp and cook until pink and opaque in the center, about 2-3 minutes per side.
Place some rice in a bowl. Arrange the veggies and shrimp on top. Add kimchi and toasted seaweed if desired. Top with gochujang mayo. Devour.