For sous vide eggs, heat a sous vide in a water bath to 145°F. Place the eggs in the water and cook for 45 minutes. See below for poached eggs.
Preheat the oven to 400°F.
In a large bowl, whisk together the cilantro, garlic, tamari, lemon juice, sesame oil, brown sugar, ginger, sambal, canola oil, salt and pepper. Fold in the mushrooms and toss to coat. Transfer to a baking sheet and roast for 12-15 minutes, until well browned.
Heat the oil in a large skillet. Add the beef and cook, breaking it up into small pieces, until no longer pink. Stir in the remaining ingredients.
Bring the rice, 2 cups of water, ½ teaspoon salt and canola oil to a simmer in a small saucepan. Reduce heat to low, cover, and cook until the grains are tender and the water is absorbed, about 20 minutes.
Bring a large pot of salted water to a boil. When it boils, submerge the swiss chard all at once for 30 seconds to a minute, until bright green and wilted. Immediately remove from the water with a strainer and run under cold water. Repeat to blanch the bean sprouts.
Transfer the blanched and cooled swiss chard and bean sprouts to a large bowl and toss with the carrots, soy sauce, sugar, sesame oil and sesame seeds.
For poached eggs, bring a large, shallow skillet of salted water to a bare simmer. Gently add the eggs one at a time and cook until the white is just set. Immediately remove from the water to a bowl of warm water.
To serve, divide the rice between bowls. Top with tamari shiitakes, beef, swiss chard-bean sprout mixture, a poached egg, kimchi, scallions and gochujang on the side.