Korean Spiced Mushroom Rice Bowl Recipe

About this recipe

Savor the flavors of Korea with this mushroom and vegetable rice bowl, featuring a balanced mix of spices and textures for a satisfying lunch.

Ingredients

• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• 50G Black Garlic Cloves, 50G
• - Schwartz Sesame Seeds
• 250G Mushroom Button 250G
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil

Instructions

1. 1. Wash and thinly slice the mushrooms, carrot, zucchini, and green onions.
2. 2. Heat sesame oil in a pan over medium heat, then sauté garlic until fragrant.
3. 3. Add sliced mushrooms to the pan and cook until they release moisture and start to brown.
4. 4. Toss in the carrots and zucchini, stirring occasionally, until tender but slightly crisp.
5. 5. Mix gochujang paste, soy sauce, and rice vinegar in a bowl to create a sauce.
6. 6. Pour the sauce into the pan with the vegetables, stirring to coat evenly.
7. 7. Allow the mixture to cook for 2-3 minutes, ensuring the flavors meld together.
8. 8. Warm the cooked rice and divide it between two serving bowls.
9. 9. Top the rice with the sautéed mushroom and vegetable mixture.
10. 10. Garnish with sliced green onions and sesame seeds before serving.