Using a large saute pan over medium-high heat, heat one tablespoon of the sesame oil, after a minute or two, add the garlic and saute for 1 to 2 minutes. Add in the mushrooms, carrots and asparagus and saute until tender, for about 5 to 6 minutes. Season with the brown rice vinegar and soy sauce and toss together. Add the chopped kimchi, cauliflower rice, gochujang (start with one tablespoon), honey and drizzle the remaining sesame oil and mix together. Taste and adjust any ingredients as needed.