Vegetarian Gochujang Mushroom Bowl

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.

Vegetarian Gochujang Mushroom Bowl

with sushi rice, kewpie mayo & toasted sesame seeds

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

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

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Vegetarian Gochujang Mushroom Bowl
  1. QUICK PICKLE

    In a bowl, combine the cucumber matchsticks, the radish rounds, and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Oriental sauce. Mix until coated. Remove from the heat and season.

  6. MAYO DRIZZLE

    In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.

  7. A VEGGIE FEAST

    Dish up the meal 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 - 10ml

  • Oriental Sauce - 30ml

  • Kewpie Mayo - 40ml

  • Fresh Coriander - 3g

  1. QUICK PICKLE

    In a bowl, combine the cucumber matchsticks, the radish rounds, and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Oriental sauce. Mix until coated. Remove from the heat and season.

  6. MAYO DRIZZLE

    In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.

  7. A VEGGIE FEAST

    Dish up the meal 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 - 20ml

  • Oriental Sauce - 60ml

  • Kewpie Mayo - 80ml

  • Fresh Coriander - 5g

  1. QUICK PICKLE

    In a bowl, combine the cucumber matchsticks, the radish rounds, and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Oriental sauce. Mix until coated. Remove from the heat and season.

  6. MAYO DRIZZLE

    In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.

  7. A VEGGIE FEAST

    Dish up the meal 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 - 30ml

  • Oriental Sauce - 90ml

  • Kewpie Mayo - 120ml

  • Fresh Coriander - 8g

  1. QUICK PICKLE

    In a bowl, combine the cucumber matchsticks, the radish rounds, and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Oriental sauce. Mix until coated. Remove from the heat and season.

  6. MAYO DRIZZLE

    In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.

  7. A VEGGIE FEAST

    Dish up the meal 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 - 200g

  • Radish - 80g

  • Lemon Juice - 60ml

  • Sushi Rice - 400ml

  • Black Sesame Seeds - 20ml

  • Bell Pepper - 1

  • Button Mushrooms - 500g

  • Onions - 2

  • Gochujang - 40ml

  • Oriental Sauce - 120ml

  • Kewpie Mayo - 160ml

  • Fresh Coriander - 10g

Woolies Products in this dish

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Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

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Photo of Mediterranean Cucumbers 3 pk

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Photo of Onion Flakes 35 g

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Photo of Fresh Coriander 80 g

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Photo of Small Red Onions 500 g

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Photo of Mini Cucumbers 350 g

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