Have you ever had one of those days where you just crave something spicy, yet comforting, almost like a warm hug from your favorite blanket? That’s been me all week. Enter the Spicy Gochujang Mushroom Bowl—a dish that feels like a rebellious dance of flavors on your tongue.
Gochujang, with its fiery kick and deep umami, is like that friend who always has your back, and when paired with earthy mushrooms, it’s nothing short of culinary magic. Now, I know mushrooms can be a bit polarizing. Some love ’em, others, not so much.
But stick with me here. Imagine this: you’re sitting on your couch, perhaps binge-watching the latest season of your favorite show, and you take a bite.
The world outside fades for a moment. It’s just you, the spice, and this bowl of pure bliss. Whether you’re a seasoned gochujang fan or a newcomer to its charms, this recipe promises an adventure—a saucy, savory, slightly sweet journey—right in your kitchen.
Steps
- Start by preparing the pickled cucumbers. Mix rice vinegar, sugar, and salt in a bowl. Thinly slice the cucumber, add to the bowl, and toss to coat. Let them marinate, stirring occasionally, as you prepare the rest of the dish.
- Make the marinade for the mushrooms by combining gochujang, soy sauce, water, brown sugar, and rice vinegar in a medium bowl. Stir until the gochujang and sugar are fully dissolved.
- Clean the portobello mushrooms to remove any dirt. Cut each mushroom cap in half and then slice into thin strips. Place the slices in a shallow dish and pour the marinade over them. Stir gently to coat and let marinate for about 10 minutes, stirring occasionally.
- While the mushrooms marinate, prepare the remaining ingredients. Shred the carrot using a cheese grater, thinly slice the yellow onion, and slice the green onions.
- Heat cooking oil in a large skillet over medium heat. Add the sliced yellow onion and sauté for about two minutes until it begins to soften.
- Add the marinated mushrooms and all the marinade to the skillet. Cook until the mushrooms are softened and the liquid reduces to a slightly thickened sauce, about 8 minutes.
- To assemble the bowls, start with 1 cup of cooked jasmine rice. Top with a portion of the gochujang mushrooms, pickled cucumbers, and shredded carrot.
- Garnish each bowl with sliced green onions before serving.
Ingredients
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cucumber (approximately 7-8 inches)
- 1 tablespoon gochujang
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1.5 tablespoons brown sugar
- 1/2 tablespoon rice vinegar
- 2 portobello mushrooms
- 1 small yellow onion
- 1 tablespoon cooking oil
- 4 cups cooked jasmine rice
- 1 carrot
- 2 green onions
Nutritional Values
Calories: 1204.2 kcal | Carbohydrates: 235.76 g | Protein: 27.2 g | Fat: 17.32 g | Sodium: 4514.8 mg | Fiber: 11.12 g
FAQ
- What exactly is Gochujang?
- Gochujang is a Korean chili paste crafted from fermented soybeans, red chilies, and rice. It offers a spicy, sweet, and savory flavor, making it a versatile ingredient for those who enjoy a spicy kick in their meals. It can be used in marinades, sauces, soups, or as a condiment to enhance a variety of dishes.
- Can I substitute Gochujang with another sauce?
- This recipe is specifically developed around the unique taste of gochujang. Using a different hot sauce will alter the intended flavor balance. However, you can experiment with other sauces like Homemade Teriyaki Sauce, or for a spicy alternative, consider the sauce used in Pork and Peanut Dragon Noodles.
- What if I’m not a fan of mushrooms?
- If mushrooms aren’t to your liking, this marinade can also work well with tofu, tempeh, or beef. These alternatives should cook quickly in a skillet, similar to portobellos, allowing for an easy swap without compromising the recipe’s cooking process.
- Where can I find Gochujang?
- Gochujang is becoming increasingly available in many grocery stores, so you might not need to visit a specialty international market. Stores like Kroger often carry multiple brands, making it easier to find.
- How do I prepare the pickled cucumbers for this recipe?
- Begin by combining 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/4 teaspoon of salt in a medium bowl. Thinly slice a cucumber and toss it in the vinegar mixture. Allow the cucumbers to marinate while preparing the rest of the dish; they will soften and release water as they sit.
Tips
- Marinate Mushrooms for Flavor: Ensure the mushrooms are well coated in the gochujang marinade by gently stirring them in a shallow dish. Allow them to marinate for about 10 minutes, stirring occasionally, to fully absorb the sweet and spicy flavors.
- Quick Pickled Cucumbers: Prepare the pickled cucumbers first to give them ample time to marinate and soften. Stir them occasionally as you prepare the rest of the ingredients to help them release water and develop their tangy flavor.
- Alternative Proteins: If you’re not a fan of mushrooms, consider substituting them with tofu, tempeh, or beef. These alternatives will also pair well with the gochujang marinade and cook quickly in the skillet.
- Cooking the Mushrooms: When cooking the mushrooms and onions, keep the heat at medium and cook until the mushrooms are soft and the sauce thickens slightly. This will ensure a rich, flavorful coating on the mushrooms.
Equipment
- Chef’s Knife
- White Cutting Boards
- Small Roasting Pan
- Nonstick Fry Pans
