Gochujang Mushroom Bowl

🧂 Ingredients

• 15-16 oz mushrooms

  sliced
• 1 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1-2 tbsp brown sugar
• 1 tbsp water
• 1 tbsp oil
• 1 tsp cornstarch
• rice
• green onions
• sesame seeds

Instructions

• 1 In a bowl, combine the gochujang, soy sauce, mirin, brown sugar, and water.
• 2 Add the sliced mushrooms. Toss to combine and let it marinate for 10 minutes.
  Longer if you’d like.
• 3 In a skillet on medium heat, add in the oil and add the mushrooms to the
  skillet. Hold off on adding the marinade at the bottom of the bowl. Sauté the
  mushrooms until the mushrooms are cooked through.
• 4 To the reserved marinade, add cornstarch and mix to combine. Add the marinade to
  the skillet and simmer until the sauce is thick and coating the sliced mushrooms
  to your liking. You can skip this step if you don’t want saucy mushrooms but I
  highly recommend it!
• 5 Once thickened, serve immediately as a side or overtop a bowl of rice to make
  this into an easy mushroom bowl for lunch or dinner. I garnish with sesame seeds
  and green onions.

Nutrition Info