Deconstructed Bibimbap Salad with Gochujang Vinaigrette

**Prepare the Beef (Optional):** In a bowl, combine the ground beef with soy sauce, brown sugar, minced garlic, and sesame oil. Mix well. Heat a skillet over medium-high heat and cook the beef until browned and cooked through. Set aside to cool slightly.

**Marinate the Mushrooms:** In a bowl, toss sliced shiitake mushrooms with soy sauce and sesame oil. Heat a skillet over medium heat and saute the mushrooms until tender, about 5-7 minutes. Set aside to cool.

**Prepare the Bean Sprouts:** Blanch the bean sprouts in boiling water for 1 minute. Immediately drain and rinse with cold water to stop the cooking process. This keeps them crisp and crunchy.

**Make the Gochujang Vinaigrette:** In a small bowl, whisk together the gochujang, rice vinegar, honey, sesame oil, minced garlic, and water. Adjust water for desired consistency. Taste and adjust seasoning as needed.

**Assemble the Salad:** In a large bowl, combine the spinach or mixed greens, julienned carrots, thinly sliced cucumber, blanched bean sprouts, and marinated mushrooms. Add the cooked ground beef (if using).

**Dress and Serve:** Pour the gochujang vinaigrette over the salad and toss gently to combine. Top with toasted sesame seeds and a fried or soft-boiled egg (optional). Serve immediately.