Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine 1 cup of water (or 2 cups for 4 servings), a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut the mushrooms into bite-sized pieces. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally. Taste, then season with salt and pepper if desired. In a separate bowl, combine the hoisin sauce, soy sauce, and 1 tablespoon of water (or 2 tablespoons for 4 servings).

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; break the meat apart with a spoon. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Carefully drain off and discard any excess oil. Add the cooked mushrooms and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the gochujang rice topped with the cooked pork and mushrooms and marinated radishes (including any liquid). Garnish with the peanuts and sliced green tops of the scallions. Enjoy!