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.
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