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
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 Paste
- Kewpie Mayo
- Lemon Juice
- Onion
- Onions
- Radish
- Sushi Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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.
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.
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.
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.
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 Paste, Kewpie Mayo, Lemon Juice, Onion, Onions, Radish, Sushi Rice
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?
Asian Sauce, Bell Pepper, Black Sesame Seeds, Button Mushrooms, Cucumber, Fresh Coriander, Gochujang Paste, Kewpie Mayo, Lemon Juice, Onion, Onions, Radish, Sushi Rice
How many calories does Gochujang Mushroom Bowl have?
894 calories
How much fat content does Gochujang Mushroom Bowl have?
grams
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