Korean Summer Zucchini and Corn Bowl

Cook the rice according to the package instructions and set aside.

Heat half the sesame oil in a pan over medium heat and cook the zucchini slices with salt and black pepper for 4 minutes until golden-brown.

Push the zucchini to one side, add the corn kernels to the pan, and cook for 3 minutes.

In a small bowl, mix the gochujang, soy sauce, remaining sesame oil, and honey until smooth.

Pour the sauce over the vegetables in the pan and stir to coat evenly.

Divide the cooked rice between two bowls and top with the vegetables and chopped kimchi.

Sprinkle sesame seeds on top and serve while warm.