Korean Spicy Mushroom Rice Bowl Recipe

About this recipe

This Korean Spicy Mushroom Rice Bowl is a delightful fusion of flavors and textures, perfect for a satisfying vegetarian dinner. Fresh mushrooms are sautéed with garlic, onion, and Korean Red Pepper Powder - Gochugaru for a spicy kick, while mooli, carrots, and chayote squash add crispness and freshness to the dish. The base of Saffola Classic Masala Oats brings hearty warmth, thickened with Pure Sweet Potato Starch for a creamy texture, and seasoned to perfection with Maldon Flakes Sea Salt and Rajah Black Pepper Ground 100G. Topped with Eatlean Protein Cheese Grated and a squeeze of lemon juice, this bowl is not only packed with 84g of protein but also brimming with fiber and comforting flavors. Ready in 35 minutes, this easy-to-make meal is ideal for busy professionals seeking a nutritious and flavorful dinner option. Serve it fresh and enjoy the vibrant taste of Korean-inspired cuisine!

Ingredients

• 30G Dried Sliced Shiitake Mushrooms, 30G
• 1 Kg Natco Brown Basmati Rice, 1Kg
• 120G Bibigo Tokbokki Sweet Spicy Sauce
• 158G Savoury Mushrooms, 158G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 100 g Yorkshire English Carrots 100G
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 50G Black Garlic Cloves, 50G
• 250 G Onion Shallots 300g
• - Biona Capers In Olive Oil
• - Korean Red Pepper Powder - Gochugaru
• - Amoy Dark Soy Sauce
• - Potts Vegetable Stock Can
• 300G Pure Sweet Potato Starch, 300G
• 200G Natco Coconut Flakes, 200G
• 100G Rajah Black Pepper Ground 100G
• 180G Eatlean Protein Cheese Grated
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Wash and peel the mooli radish, carrots, and chayote squash, then slice them into thin strips.
2. 2. Finely chop the garlic and onion, ensuring they are ready for sautéing.
3. 3. Heat olive oil in a large frying pan over medium heat and add the garlic and onion; cook until fragrant and softened.
4. 4. Add the sliced mushrooms to the pan and sauté for 5 minutes, stirring occasionally to ensure even cooking.
5. 5. Sprinkle the Korean Red Pepper Powder - Gochugaru over the mushrooms and mix well to coat them evenly.
6. 6. Add the sliced vegetables (mooli, carrots, and chayote squash) to the pan, stir, and continue cooking for another 7 minutes.
7. 7. Pour soy sauce over the vegetable mixture and reduce the heat to low, allowing the flavors to meld for 3 minutes.
8. 8. In a separate pot, cook the Saffola Classic Masala Oats according to package instructions, using water or vegetable stock for enhanced flavor.
9. 9. Stir in the Pure Sweet Potato Starch into the cooked oats to achieve a thicker texture, then season with Maldon Flakes Sea Salt and Rajah Black Pepper Ground 100G.
10. 10. Serve the oats as the base in two bowls, dividing them evenly.
11. 11. Top the oats with the spicy mushroom and vegetable mixture, ensuring an equal distribution between the two bowls.
12. 12. Sprinkle Eatlean Protein Cheese Grated on top of each bowl for a creamy and protein-packed finish.
13. 13. Garnish with a squeeze of fresh lemon juice for a tangy touch before serving.
14. 14. Optionally, add additional Gochugaru for extra spice and enjoy your meal!