Gochujang Mushroom Bowls
Ingredients
Quick Pickled Cucumbers
-
3
Tbsp
rice vinegar
-
1
Tbsp
sugar
-
¼
tsp
salt
-
1
cucumber
about 7-8″
Gochujang Mushrooms
-
1
Tbsp
gochujang
-
2
Tbsp
soy sauce
-
1
Tbsp
water
-
1½
Tbsp
brown sugar
-
½
Tbsp
rice vinegar
-
2
portobello mushrooms
-
1
small
yellow onion
-
1
Tbsp
cooking oil
Bowls
-
4
cups
cooked jasmine rice
-
1
carrot
-
2
green onions
Instructions
- Prepare the quick pickled cucumbers by mixing rice vinegar, sugar, and salt, then adding thinly sliced cucumber and letting it marinate.
- Make the marinade for the mushrooms by combining gochujang, soy sauce, water, brown sugar, and rice vinegar until dissolved.
- Clean the portobello mushrooms, slice them, and marinate them in the gochujang mixture for about 10 minutes.
- While marinating, shred the carrot and slice the yellow and green onions.
- Heat cooking oil in a skillet, sauté the yellow onion until softened, then add the marinated mushrooms and cook until softened and the sauce thickens.
- Assemble the bowls with cooked rice, gochujang mushrooms, pickled cucumbers, shredded carrot, and green onions on top.
Nutrition Facts (estimated)
Servings
4
Calories
301
Total fat
4.3g
Total carbohydrates
58.9g
Total protein
6.8g
Sodium
1128.7mg
Cholesterol
0mg
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