Bring a medium pot with rice and 1 ½ cups water to a boil. Once boiling, reduce to a simmer, cover, and cook for 20 minutes.

Throughly rinse produce and pat dry. Cut woody ends off, stem, then slice shiitakes. Cut cucumbers into thin strips. Drain any excess off kimchi.

In a medium pan, place ground pork, sesame oil, brown sugar, soy sauce, and 2 Tbsp. of the chili garlic sauce, reserving the rest for garnish. Cook over medium heat for 6-8 minutes. Remove to a bowl, and set aside. Wipe out pan.

In a small pan, heat ½ tsp. of olive oil over medium heat, then pour in the liquid egg. Season with a pinch of salt and pepper and cook eggs, being sure to gently stir so that an omelet begins to form. Once the egg has set enough, gently fold in half to finish the omelet. Don't worry if the egg is still a bit runny before folding in half. Remove from pan, then slice the omelet into thin strips.

In the same pan used to cook the pork, heat 1 tsp. of olive oil over medium heat and sauté shiitake mushrooms for about 4 minutes.

In a bowl or shallow dish, place a serving of rice in the center. Next begin to arrange the components of the dish around the rice. Place a serving of pork, being sure to drizzle some of the sauce onto it, arrange some of the julienned cucumber, a serving of kimchi, sautéed shitakes, and sliced egg. Garnish with a bit of remaining garlic chili sauce.