In a large bowl, whisk to combine the garlic, soy sauce, sugar, and sesame oil. Add the beans and toss to coat. Transfer the beans to the fridge and marinate for 30 minutes or until ready to cook.
Once ready to cook, heat a small amount of neutral oil in a large wok or skillet until shimmering. Add the beans and cook until warmed through. Transfer the beans to a bowl and keep warm until ready to serve.
Mirin-Braised Shiitakes
While the beans are marinating, start making your Mirin-Braised Shiitakes by heating a small amount of neutral oil in a large wok or skillet until shimmering. Add the mushrooms and immediately reduce the heat to medium. Sweat the mushrooms a bit, stirring occasionally for 5 minutes.
In a small bowl whisk to combine the mirin, soy sauce, and veggie stock. Pour the mixture over the mushrooms and bring to a boil. Reduce the heat to low and let cook uncovered for 15 minutes or until the liquid has been absorbed.
Take the mushrooms off of the heat and keep warm until ready to serve. At this point, your kidney beans should be ready to cook, so wipe out the skillet and start cooking your kidney beans.
Gochujang Sauce
While the beans are marinating and the mushrooms are simmering, whip up your gochujang sauce. Place all ingredients in a bowl and whisk to combine. Transfer the sauce to the fridge and chill until ready to serve.
Kidney Bean Bibimbap
Fill a small saucepan with water and bring to a boil. Add the bean sprouts and a pinch of salt and cover. Boil the bean sprouts until tender, about 2 minutes. Drain the sprouts and plunge into cold water. Drain the sprouts again and transfer to a bowl. Add a pinch of the salt and a dash of the sesame oil. Toss to coat. Taste and adjust the seasoning accordingly. Set aside.
Fill the saucepan with water once more and return it to the heat. While you're waiting for the water to boil, heat a quarter-sized amount of neutral oil in a large skillet or wok. Add the carrot and zucchini and saute until softened. About 5 minutes. Place the zucchini and carrot in separate bowls and add a pinch of salt and a dash of sesame oil to both. Toss to coat and set aside.
Once the water is boiling, add the spinach and boil uncovered for 1 minute. Drain and plunge the spinach into an ice bath. Drain again and transfer to a bowl. Add a pinch of salt and a dash of sesame oil. Toss to coat.
Divide the rice amongst 6 bowls. Add a bit of carrot, zucchini, spinach, beansprouts, kidney beans, and shiitakes to each bowl in a rainbow-like fashion. Add a few cucumber slices and top each bowl with a crispy fried egg. Garnish the bowls with fresh mint leaves and serve with a small bowl of the Gochujang Sauce on the side. Serve immediately.