Mushroom and Gochujang Rice Bowls
Mushroom and Gochujang Rice Bowls consists of rice topped with mushrooms, spinach, carrots, pickled cucumbers and radishes, fried eggs, and spicy gochujang sauce. Although this meal has a lot of components, I was able to prepare the whole dish in forty five minutes.
The Equipment You’ll Need
- A Large Skillet- You’ll need a big skillet to fry up all the mushrooms.
- A Medium Non-Stick Skillet- This is for cooking first the carrots, then the spinach, and finally the eggs.
- A Pot- I used a three quart saucepan for cooking the rice.
The Ingredients You’ll Need for Mushroom and Gochujang Rice Bowls
- Gochujang- This is a Korean condiment that you can find in the Asian food section of the supermarket. If you can’t find it you could substitute sriracha sauce.
- Rice Vinegar- You can find this in the vinegar or Asian section of your supermarket. Or, you could substitute white vinegar.
- Cucumbers- I used an English cucumber.
- Rice- I used long grain rice, because that’s what I had.
How I Made my Rice Bowls
- First, I shook up the gochujang ingredients in a small jar. I made sure to taste the mixture for spice. If you like spicier food, you could add more gochujang sauce.
- Next, I cooked the mushrooms. I took care to stir them frequently so that they would brown evenly.
- While the mushrooms cooked, I made the rice.
- Next, I marinated the radishes and cucumbers.
- Then, I cooked the carrots, spinach, and eggs.
- Finally, I put all the ingredients in little bowls and put them on the table so that my picky family could make their own rice bowls.
Mushroom and Gochujang Rice Bowls are a terrific meatless meal. I served these tonight, and they were very filling and satisfying. It was also a nice change from chicken and beef. So, if you’re looking for an easy to make Korean-inspired meal, I highly recommend trying these yummy rice bowls.
Mushroom and Gochujang Rice Bowls
Rice topped with browned mushrooms, marinated carrots, radishes, and cucumbers, fried eggs, and gochujang sauce.
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
- 1 cup long grain white rice
- 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.
- Prepare the rice: In a three quart saucepan bring a cup and a half of water to a boil. Add the rice and a half teaspoon of kosher salt. Cover and simmer 16 minutes. Remove from the heat and let sit covered for ten minutes.
- 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.
- Fry four eggs. Serve the eggs and vegetables on top of the rice. Drizzle with the Gochujang sauce.
Tried this recipe?Let us know how it was!
