The best buddha bowl you will ever taste, Chef! A base of sushi rice is topped with meaty mushrooms, a spicy & umami-rich Oriental sauce, pickled veg, and lightly charred bell pepper. Finish with the Kewpie mayo drizzle, toasted sesame seeds & fresh coriander.
Gochujang Mushroom Bowl
Gochujang Mushroom Bowl
with sushi rice, kewpie mayo & toasted sesame seeds
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Asian Sauce
- Bell Pepper
- Black Sesame Seeds
- Button Mushrooms
- Cucumber
- Fresh Coriander
- Gochujang
- Kewpie Mayo
- Lemon Juice
- Onion
- Onions
- Radish
- Sushi Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
QUICK PICKLE
In a bowl, combine the Cucumber, the radish, and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rice in a pot with 300ml [600ml]|#7DA0D7 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 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 mushrooms and the 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
Plate up the rice, topped with the mushrooms and the sauce, the Cucumber and radish, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
QUICK PICKLE
In a bowl, combine the Cucumber, the radish, and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rice in a pot with 300ml [600ml]|#7DA0D7 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 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 mushrooms and the 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
Plate up the rice, topped with the mushrooms and the sauce, the Cucumber and radish, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
QUICK PICKLE
In a bowl, combine the Cucumber, the radish, and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rice in a pot with 900ml [1.2L]|#7DA0D7 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 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 mushrooms and the 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
Plate up the rice, topped with the mushrooms and the sauce, the Cucumber and radish, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
QUICK PICKLE
In a bowl, combine the Cucumber, the radish, and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rice in a pot with 900ml [1.2L]|#7DA0D7 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 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 mushrooms and the 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
Plate up the rice, topped with the mushrooms and the sauce, the Cucumber and radish, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
Frequently Asked Questions
What is the preparation time for Gochujang Mushroom Bowl?
The preparation time for Gochujang Mushroom Bowl with sushi rice, kewpie mayo & toasted sesame seeds is between 25 and 40 minutes.
What is the total time required to make Gochujang Mushroom Bowl with sushi rice, kewpie mayo & toasted sesame seeds?
The total time required to make Gochujang Mushroom Bowl with sushi rice, kewpie mayo & toasted sesame seeds is between 40 and 55 minutes.
How many servings does Gochujang Mushroom Bowl provide?
4 servings
What are the main ingredients in Gochujang Mushroom Bowl?
Asian Sauce, Bell Pepper, Black Sesame Seeds, Button Mushrooms, Cucumber, Fresh Coriander, Gochujang, Kewpie Mayo, Lemon Juice, Onion, Onions, Radish, Sushi Rice
What is the nutritional information of Gochujang Mushroom Bowl?
Calories: 922, Carbs: 121 grams, Fat: grams, Protein: 16.1 grams, Sugar: 30.3 grams, Salt: 847 grams
How do I prepare Gochujang Mushroom Bowl?
SUSHI RICE: Place the rice in a pot with 300ml [600ml]|#7DA0D7 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. A VEGGIE FEAST: Plate up the rice, topped with the mushrooms and the sauce, the cucumber and radish, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander. QUICK PICKLE: In a bowl, combine the cucumber, the radish, and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid. 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 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. GOLDEN VEG & GOCHUJANG: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and the 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?
Asian Sauce, Bell Pepper, Black Sesame Seeds, Button Mushrooms, Cucumber, Fresh Coriander, Gochujang, Kewpie Mayo, Lemon Juice, Onion, Onions, Radish, Sushi Rice
How many calories does Gochujang Mushroom Bowl have?
922 calories
How much fat content does Gochujang Mushroom Bowl have?
grams
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