Gochujang Mushroom Bowls
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
30105 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Gochujang Mushroom Bowls
Description
The Gochujang Mushroom Bowls feature portobello mushrooms sliced and marinated in a sauce blending gochujang, soy sauce, brown sugar, and rice vinegar. This marinade infuses the mushrooms with a spicy, sweet, and slightly tangy profile. Alongside, cucumbers are thinly sliced and quick-pickled in rice vinegar, sugar, and salt to provide a crisp, cooling contrast. Jasmine rice forms the base of the bowl, topped with shredded carrot and sliced green onions for color and crunch. The preparation involves marinating the mushrooms for about 10 minutes and allowing the cucumbers to soften and release water as they soak in the vinaigrette. This dish offers a harmonious mix of textures and flavors by combining the tender mushrooms, fresh pickles, and fluffy rice in a simple yet flavorful bowl.
Ingredients
Quick Pickled Cucumbers
- 3 Tbsp rice vinegar $0.36
- 1 Tbsp sugar $0.06
- 1/4 tsp salt $0.02
- 1 cucumber $0.59, about 7-8 inches
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 neutral cooking oil $0.04, generic cooking oil
Bowls
- 4 cups jasmine rice $0.70, cooked
- 1 carrot $0.11
- 2 green onions $0.15
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 30105 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 301.05kcal | 15% |
| Carbohydrates | 58.94g | 20% |
| Protein | 6.8g | 14% |
| Fat | 4.33g | 7% |
| Sodium | 1128.7mg | 47% |
| Fiber | 2.78g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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