Gochujang Mushroom Bowls

Name: Gochujang Mushroom Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: 3 Tbsp rice vinegar; 1 Tbsp sugar; 1/4 tsp salt; 1 cucumber (about 7-8"); 1 Tbsp Gochujang; 2 Tbsp soy sauce; 1 Tbsp water; 1.5 Tbsp brown sugar; 1/2 Tbsp rice vinegar; 2 portobello mushrooms; 1 small yellow onion; 1 Tbsp cooking oil; 4 cups cooked jasmine rice; 1 carrot; 2 green onions

User Reviews

4.9

99 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
30105 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Asian

Gochujang Mushroom Bowls

Nancy Wheeler

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Gochujang Mushroom Bowls feature sweet and spicy marinated mushrooms, quick pickled cucumbers, crunchy carrots, and fragrant jasmine rice.

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Ingredients

Servings

Quick Pickled Cucumbers

3 Tbsp rice vinegar $0.36
1 Tbsp sugar $0.06
1/4 tsp salt $0.02
1 cucumber (about 7-8") $0.59

Gochujang Mushrooms

1 Tbsp Gochujang $0.23
2 Tbsp soy sauce $0.12
1 Tbsp water $0.00
1.5 Tbsp brown sugar $0.06
1/2 Tbsp rice vinegar $0.06
2 portobello mushrooms $4.31
1 small yellow onion $0.21
1 Tbsp cooking oil $0.04

Bowls

4 cups cooked jasmine rice $0.70
1 carrot $0.11
2 green onions $0.15

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Instructions

In a medium bowl, stir together the rice vinegar, sugar, and salt for the quick pickled cucumbers. Thinly slice the cucumber, add them to the bowl with the vinegar dressing, and toss to coat. Let the cucumbers marinate, stirring occasionally, as you prepare the rest of the dish. They should soften and release water as they marinate.
Prepare the marinade for the mushrooms. In a medium bowl stir together the gochujang, soy sauce, water, brown sugar, and rice vinegar. Stir until the gochujang and brown sugar are dissolved.
Clean each portobello mushroom to remove any dirt or debris. Cut each cap in half, then slice crosswise into thin strips. Place the mushroom strips into a shallow dish and pour the gochujang marinade over top. Gently stir the mushrooms to coat in the marinade, taking care not to break them. Let the mushrooms marinade for about 10 minutes, stirring occasionally.
While the mushrooms are marinating, shred the carrot using a cheese grater. Thinly slice the yellow onion and slice the green onions.
Add the cooking oil to a large skillet and heat over medium. Once hot, add the sliced yellow onion and sauté for about two minutes, or just until the onion begins to soften.
Add the marinade mushrooms and all of the gochujang marinade to the skillet. Continue to cook the mushrooms and onion over medium until the mushrooms have softened and the liquid in the skillet reduces to a slightly thickened sauce (about 8 minutes).
To build the bowls add about 1 cup cooked rice to each bowl then top with 1/4 of the gochujang mushrooms, 1/4 of the pickled cucumbers, and 1/4 of the shredded carrot. Sprinkle sliced green onions over top, then serve.