Korean bibimbap, a meal-in-a-bowl of rice topped with various vegetables plus meat and/or seafood, then finished with an egg, gave us the idea for these rice bowls. Stir-fried zucchini is tender but almost meaty in texture, and kimchi brings a jolt of spice and garlic. Gochujang, an umami-packed fermented pepper paste and a core ingredient in the Korean kitchen, is a go-to seasoning at Milk Street. It does double duty as the base for the sauce that seasons the zucchini and is drizzled on as a finishing touch. Sticky, pleasantly chewy short-grain rice is best. We like to top each bowl with a runny-yolked fried egg.