Cook the rice with water according to package instructions. While the rice cooks, continue with the recipe.

Trim ends off the zucchini. Halve lengthwise, then slice crosswise into pieces about 1/2-inch thick. Rinse and drain the mushrooms and cut into quarters.

Mince the garlic. Whisk the garlic, gochujang, applesauce, sesame oil, and water together in a small bowl until evenly blended. Add a few drops extra water if needed for a flowing texture.

In a 12-inch frying pan, cook the turkey with the oil and salt over medium-high heat, stirring occasionally, until meat is golden brown, about 10 minutes. Add the sauce. Cook, stirring and breaking up any big chunks of turkey, until sauce is bubbling. Transfer turkey to a medium bowl, scraping out the pan, and keep warm.

Pour the oil into the frying pan over medium-high heat. Add the zucchini and cook, stirring occasionally, until skin turns golden brown in spots, about 5 minutes. Transfer zucchini to another medium bowl.

In the same pan, saute the mushrooms over medium-high heat with the butter and salt until golden brown, about 5 minutes. Remove from heat.

Fill bowls with rice. Top with the mushrooms, zucchini, and turkey. Sprinkle the sesame seeds and microgreens on top. Serve with sesame oil to drizzle over bowls to taste.