What are the main ingredients in Gochujang Mushroom Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Gochujang Mushroom Bowl?

Calories: 894, Carbs: 114 grams, Fat: grams, Protein: 15 grams, Sugar: 26.7 grams, Salt: 608 grams

How do I prepare Gochujang Mushroom Bowl?

QUICK PICKLE: In a bowl, combine the cucumber matchsticks, the radish rounds, and the lime juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid. SUSHI RICE: Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover. TOASTED SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED PEPPERS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MAYO DRIZZLE: In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency. A VEGGIE FEAST: Dish up buddha bowl-style! Top the sushi rice with the mushrooms & all the sauce, the pickled cucumber & radish, and the charred pepper. Drizzle over the loosened mayo. Scatter over the toasted sesame seeds and garnish with the chopped coriander. GOLDEN VEG & GOCHUJANG: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the gochujang (to taste) and the Asian sauce. Mix until coated. Remove from the heat and season.

What should be prepared from my kitchen to make Gochujang Mushroom Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Gochujang Mushroom Bowl

Name: Gochujang Mushroom Bowl
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

The best buddha bowl you will ever taste, Chef! A base of sushi rice is topped with meaty mushrooms, a spicy & umami-rich Asian sauce, pickled veg, and lightly charred bell pepper. Finish with the Kewpie mayo drizzle, toasted sesame seeds & fresh coriander.

Gochujang Mushroom Bowl

with sushi rice, kewpie mayo & toasted sesame seeds

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Asian Sauce
Bell Pepper
Black Sesame Seeds
Button Mushrooms
Cucumber
Fresh Coriander
Gochujang Paste
Kewpie Mayo
Lemon Juice
Onion
Onions
Radish
Sushi Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

QUICK PICKLE
In a bowl, combine the cucumber matchsticks, the radish rounds, and the lime juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG & GOCHUJANG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the gochujang (to taste) and the Asian sauce. Mix until coated. Remove from the heat and season.
MAYO DRIZZLE
In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
A VEGGIE FEAST
Dish up buddha bowl-style! Top the sushi rice with the mushrooms & all the sauce, the pickled cucumber & radish, and the charred pepper. Drizzle over the loosened mayo. Scatter over the toasted sesame seeds and garnish with the chopped coriander.

Cucumber - 50g
Radish - 20g
Lemon Juice - 15ml
Sushi Rice - 100ml
Black Sesame Seeds - 5ml
Bell Pepper - 1
Button Mushrooms - 125g
Onion - 1
Gochujang Paste - 10ml
Asian Sauce - 30ml
Kewpie Mayo - 40ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

QUICK PICKLE
In a bowl, combine the cucumber matchsticks, the radish rounds, and the lime juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG & GOCHUJANG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the gochujang (to taste) and the Asian sauce. Mix until coated. Remove from the heat and season.
MAYO DRIZZLE
In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
A VEGGIE FEAST
Dish up buddha bowl-style! Top the sushi rice with the mushrooms & all the sauce, the pickled cucumber & radish, and the charred pepper. Drizzle over the loosened mayo. Scatter over the toasted sesame seeds and garnish with the chopped coriander.

Cucumber - 100g
Radish - 40g
Lemon Juice - 30ml
Sushi Rice - 200ml
Black Sesame Seeds - 10ml
Bell Pepper - 1
Button Mushrooms - 250g
Onion - 1
Gochujang Paste - 20ml
Asian Sauce - 60ml
Kewpie Mayo - 80ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

QUICK PICKLE
In a bowl, combine the cucumber matchsticks, the radish rounds, and the lime juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG & GOCHUJANG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the gochujang (to taste) and the Asian sauce. Mix until coated. Remove from the heat and season.
MAYO DRIZZLE
In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
A VEGGIE FEAST
Dish up buddha bowl-style! Top the sushi rice with the mushrooms & all the sauce, the pickled cucumber & radish, and the charred pepper. Drizzle over the loosened mayo. Scatter over the toasted sesame seeds and garnish with the chopped coriander.

Cucumber - 150g
Radish - 60g
Lemon Juice - 45ml
Sushi Rice - 300ml
Black Sesame Seeds - 15ml
Bell Pepper - 1
Button Mushrooms - 375g
Onions - 2
Gochujang Paste - 30ml
Asian Sauce - 90ml
Kewpie Mayo - 120ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

QUICK PICKLE
In a bowl, combine the cucumber matchsticks, the radish rounds, and the lime juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rinsed rice in a pot with 1.2L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG & GOCHUJANG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the gochujang (to taste) and the Asian sauce. Mix until coated. Remove from the heat and season.
MAYO DRIZZLE
In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
A VEGGIE FEAST
Dish up buddha bowl-style! Top the sushi rice with the mushrooms & all the sauce, the pickled cucumber & radish, and the charred pepper. Drizzle over the loosened mayo. Scatter over the toasted sesame seeds and garnish with the chopped coriander.