Mushroom and Gochujang Noodle Bowls
Mushroom and Gochujang Noodle Bowls are one of our favorite meatless meals. I start this meal by cooking noodles, mushrooms, carrots, and spinach. Next, I pickle some radishes and carrots. Finally, I fry some eggs and serve it with the veggies on top of the noodles. While there are a few different parts to these bowls, I can make the whole thing in less than an hour. We like these bowls for several reasons. First of all, I like that there is no meat in this meal. While we like meat, we enjoy having lots of meatless meals. And, I promise between the mushrooms and eggs, you will not miss the meat. Secondly, I like that most of this meal can be made ahead of time. I can make everything ahead of time, except the eggs. Then, I just reheat all the warm parts in the microwave. Finally, we all love the spicy and delicious flavors in this dish.
The Equipment I Used
- A Nonstick Skillet- I like to fry my eggs in this.
- Bowls- You’ll need four bowls to serve this in. Or use four plates.
The Ingredients Needed for Mushroom and Gochujang Noodle Bowls
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Gochujang- This is a Korean sauce. You can find it in the Asian section of your market.
- Lemon Juice- Use fresh lemon juice.
- Rice Vinegar- This is a mild white vinegar. You can find it either with the vinegars or in the Asian section.
- Sugar- Use granulated sugar.
- Mushrooms- Regular white mushrooms are fine. Clean them well.
- Cucumbers- I like to use the English cukes.
- Radishes- Regular red radishes are fine here.
How I Made my Bowls
- First, I cooked the warm veggies. Be careful to not burn them.
- Next, I pickled the carrots and radishes.
- Finally, I cooked the noodles and eggs. Don’t overcook the noodles.
If you like Korean inspired dishes, you need to try these tasty Mushroom and Gochujang Noodle Bowls.
Mushroom and Gochujang Noodle Bowls
Ingredients
- 1 tsp. minced garlic
- 2 tsp. gochujang
- 2 tbsp. lemon juice
- 6 tbsp. rice vinegar
- 3 tbsp. sugar
- 4 tbsp. unsalted butter
- 1 pound sliced mushrooms
- 1½ tsp. kosher salt
- ¼ tsp. black pepper
- 9.5 ounces Somen noodles
- 1 cup thinly sliced radishes
- 1 cup thinly sliced cucumbers
- 2 julienned carrots
- 4 tsp. soy sauce
- 1 tsp. sesame oil
- 5 ounces baby spinach
- 4 eggs
- 1 tbsp. sesame seeds
Instructions
- Begin by making the gochujang sauce: in a jar combine the gochujang, lemon juice, garlic, a quarter cup of the vinegar, and two tablespoons of the sugar.
- Next, prepare the mushrooms: In a large skillet, melt the butter on medium heat. Cook the mushrooms with a half teaspoon of kosher salt and the pepper for thirty minutes, until all the liquid evaporates and the mushrooms are brown.
- Next, prepare the radishes and cucumbers. Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice vinegar, and 1 teaspoon of sugar to each vegetable.
- Stir fry the carrots in a small skillet with a teaspoon each soy sauce and sugar, and a teaspoon of olive oil until they're crisp tender. Remove and keep warm.
- Add the spinach to the pan along with a tablespoon of butter and cook until it's wilted. Add one teaspoon of sesame oil and one teaspoon of soy sauce.
- Also, make the Somen noodles: Cook and drain them according to the package directions.
- Fry four eggs. Serve the eggs and vegetables on top of the rice. Drizzle with the Gochujang sauce.
