Place the rice into a fine mesh strainer and rinse it under cold running water until water runs clear, about 1 minute. Place the water, vinegar and salt into small saucepan and set over high heat. Bring the water to a boil. Add the rice, lower heat and cover. Simmer until all of the liquid is absorbed, about 20 minutes. Remove from heat and allow to sit, covered, for at least another 10 minutes.

Whisk all ingredients together in a small bowl. You can thin with some additional water if needed.

If using dolsots, place them in oven and turn on the heat to 450° degrees.

Place 2 teaspoons of vegetable oil in medium skillet and place over medium-high heat. Add 1 garlic clove and shiitakes mushrooms. Stir-fry until tender, about 3 minutes. Remove the mushrooms from the skillet and transfer to a plate. Keep the skillet over heat.

Place another 2 teaspoons of vegetable oil into the skillet. Add 1 garlic clove and carrots. Stir-fry until tender-crisp, about 2 minutes. Remove the carrots from the skillet and transfer to a plate. Keep the skillet over heat.

Place the remaining 2 teaspoons of vegetable oil into skillet. Add 1 garlic clove and zucchini. Stir-fry until tender crisp, about 2 minutes. Remove from the skillet and transfer to a plate. Remove the skillet from heat.

If using dolsots, remove them from oven. Optionally, if you have a gas stove, you can place them over the burners for a minute or so to get them even hotter. Remove them from the heat and transfer to heat resistant surface.

Divide the rice into dolsots or 4 conventional bowls. Top with spinach, followed by shiitakes, carrots, zucchini, tofu, bean sprouts, scallions and sesame seeds.

Serve with bibimbap sauce.