Gochujang Glazed Mushroom Rice Bowl Recipe

About this recipe

A hearty and flavorful bowl featuring tender mushrooms glazed in gochujang sauce, served over steamed rice with fresh vegetables for a balanced and satisfying meal.

Ingredients

• - Mushroom Closed Cup Box
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• 100 G Jumbo Garlic 100g
• 100 g Yorkshire English Carrots 100G
• 1 Bunch Spinach Fresh 1 Bunch
• - Schwartz Sesame Seeds
• 300 g Trs Flake Rice Thick Pawa 300G
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Honey & Mustard Sauce
• 400G Whole Chickpeas In Water

Instructions

1. 1. Clean and slice the mushrooms into medium-sized pieces.
2. 2. Finely chop garlic and scallions, then set aside for later use.
3. 3. In a small bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, honey, and cornstarch with water until smooth.
4. 4. Heat a non-stick pan over medium heat and sauté garlic until fragrant, about 1 minute.
5. 5. Add the mushrooms to the pan and cook until softened and browned, about 5 minutes.
6. 6. Pour the prepared sauce over the mushrooms and stir until they are well coated and the sauce thickens.
7. 7. Peel and julienne the carrot, then lightly steam it along with the spinach for 3 minutes.
8. 8. Arrange cooked rice in bowls and top with sautéed mushrooms.
9. 9. Add steamed spinach and carrots on the side, garnishing with scallions and sesame seeds.
10. 10. Serve immediately and enjoy the mix of flavors and textures.