Gochujang Sauce (can sub sriracha)

• 4 Tbsp gochugaru flakes Korean red pepper, 15 g
• 2 Tbsp toasted sesame oil 30 mL
• 2 Tbsp sugar 20 g
• 2 Tbsp water 30 mL
• 1 Tbsp rice vinegar 15 mL
• 1 tsp soy sauce 5 mL
• 2 cloves garlic minced

Mushroom Bulgogi

• 4 portobello mushrooms
• 2 Tbsp soy sauce sub tamari for GF, 30 mL
• 2 Tbsp rice vinegar 30 mL
• 2 Tbsp toasted sesame oil can sub olive oil, 30 mL
• 2 cloves garlic minced
• 1 tsp gochugaru flakes can sub ½ tsp crush red pepper flakes

Fillings

• 1 cup uncooked rice white or brown, 200 g
• 1 cup bean sprouts 75 g
• 1 cup kimchi chopped, 200 g
• ½ cucumber diced
• 1 carrot julienne sliced or shredded
• 2 green onions chopped
• 3 eggs