eCook Meal
Gochujang Mushroom Bowl
with sushi rice, kewpie mayo & toasted sesame seeds
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.
Serving guide
Choose your portion size.
PICKLE
In a bowl, combine the Cucumber and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
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.
SESAME
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.
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.
ASIAN SAUCE
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. In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
BOWL IT UP!
Dish up the sushi rice, topped with the mushrooms, the piquanté peppers, pickled Cucumber, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
PICKLE
In a bowl, combine the Cucumber and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
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.
SESAME
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.
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.
ASIAN SAUCE
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. In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
BOWL IT UP!
Dish up the sushi rice, topped with the mushrooms, the piquanté peppers, pickled Cucumber, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
PICKLE
In a bowl, combine the Cucumber and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
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.
SESAME
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.
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.
ASIAN SAUCE
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. In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
BOWL IT UP!
Dish up the sushi rice, topped with the mushrooms, the piquanté peppers, pickled Cucumber, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
PICKLE
In a bowl, combine the Cucumber and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
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.
SESAME
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.
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.
ASIAN SAUCE
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. In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
BOWL IT UP!
Dish up the sushi rice, topped with the mushrooms, the piquanté peppers, pickled Cucumber, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R350.26
for 4 servings · R87.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Bell Pepper needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Sushi Rice needs 400 mlAsian Sushi Rice 1 kg R69.99 · whole pack (size can't be divided)R69.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Gochujang needs 40 mlAsian Gochujang Paste 240 g R76.99 · whole pack (size can't be divided)R76.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- Asian Sauce
- Kewpie Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Piquanté Peppers, Sushi Rice
What is the nutritional information of Gochujang Mushroom Bowl?
Calories: 939, Carbs: 124.3 grams, Fat: grams, Protein: 16.1 grams, Sugar: 33.7 grams, Salt: 885.9 grams
How do I prepare Gochujang Mushroom Bowl?
BOWL IT UP!: Dish up the sushi rice, topped with the mushrooms, the piquanté peppers, pickled cucumber, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander. ASIAN SAUCE: 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. In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency. 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. SESAME: 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. 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. PICKLE: In a bowl, combine the cucumber and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
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, Piquanté Peppers, Sushi Rice
How many calories does Gochujang Mushroom Bowl have?
939 calories
How much fat content does Gochujang Mushroom Bowl have?
grams