This stir-fry of mixed vegetables, all coated in a spicy-sweet gochujang glaze, takes inspiration from Eric Kim, author of “Korean American.” We take a cue from Kim and salt the zucchini before cooking to expel excess liquid, resulting in well-seasoned squash with a firm, meaty bite. We’ve added carrots for sweetness and crunch and shiitake mushrooms for their umami-richness, as well as baby bok choy, which brings fresh, mildly bitter notes. The resulting vegetable melange, filled with color and texture, is cooked in mellow, garlic-infused oil, then finished with a sticky sauce of bold gochujang balanced by tart vinegar, salty soy and brown sugar—a delicious, weeknight-easy dinner, completed simply by a bowl of rice.