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Gochujang Mushroom Bowl

Gochujang Mushroom Bowl

Spice up your dinner with this Gochujang Mushroom Bowl recipe. Packed with umami flavor and ready in 30 minutes, it’s perfect for busy weeknights or impressing guests. Serve over rice or noodles for a satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g mushrooms, sliced
  • 1 tablespoon gochujang
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 to 2 tablespoons brown sugar adjust based on sweetness preference
  • 1 tablespoon water
  • 1 tablespoon oil
  • 1 teaspoon cornstarch

Equipment

  • Non-stick skillet
  • Whisk
  • Bowl
  • Spatula

Method
 

  1. In a medium bowl, whisk together the gochujang, soy sauce, mirin, brown sugar, and water to create the marinade.
  2. Toss the sliced mushrooms into the marinade, ensuring each piece is well-coated, and let them sit for at least 10 minutes.
  3. Heat the oil in a non-stick skillet over medium heat and add the marinated mushrooms.
  4. Stir occasionally until the mushrooms are tender and slightly caramelized around the edges.
  5. Mix the cornstarch with the leftover marinade to create a slurry and pour it into the skillet with the mushrooms, stirring continuously until the sauce thickens.
  6. Serve the Gochujang Mushroom Bowl over steamed rice or toss with noodles, garnishing with chopped green onions and sesame seeds.

Nutrition

Calories: 240kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

For extra flavor, toast sesame seeds before tossing them on top. Use fresh, high-quality mushrooms for the best texture and flavor. Adjust the sweetness based on your preference for a slightly sweeter or spicier dish. Experiment with different types of mushrooms like shiitake or oyster for added variety. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently, adding a splash of water if needed.
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