Meat-free Monday: Gochujang mushroom bowls

Looking for a quick and easy meal that packs a punch of flavour? Look no further than gochujang mushroom bowls with sticky rice and cucumber salad!

Each bowl is loaded with savoury mushrooms coated in a spicy gochujang sauce, served over a bed of sticky rice, and topped with a refreshing cucumber salad. The combination of flavours and textures in this dish is simply irresistible. Plus, it’s easy to make and perfect for a weeknight dinner or a healthy lunch option. So why wait? Give this gochujang mushroom bowl by the South African Mushroom Farmers’ Association a try today and spice up your meal routine!

Prep Time: 15 mins | Cook Time: 25 mins | Cuisine: Asian | Servings: 4

Ingredients

Sticky rice:

• 2 cups sushi rice
• 2 cups water
• 2 tbsp sugar
• 1 tsp salt
• 125 ml rice vinegar

Cucumber salad:

• 2 medium sized Mediterranean cucumbers
• 2 large pinches sea salt
• 1 red chilli, finely sliced
• 4 cm piece of ginger, peeled and diced
• 1 garlic clove, grated
• 2 tsp black vinegar
• 2 tsp honey
• 1 tsp sesame oil

Gochujang mushrooms:

• 2 tbsp gochujang paste
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp grated garlic
• 1 tsp grated ginger
• 400 g large brown mushrooms, sliced
• Sesame oil, for frying
• Sesame seeds, for garnish
• Radish slices, for garnish
• Spring onion slivers, for garnish
• Lime cheeks, for serving

Method

For the sticky rice:

1. Place rice in a mesh strainer and rinse with cold running water, until water runs clear.
2. Drain and pour rice into pot with 2 cups water.
3. Bring rice to a boil.
4. Cover and turn the heat down to as low as possible.
5. Cook for 10 minutes. Switch off the heat and leave covered for 15 minutes.
6. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame.
7. Pour mixture over the cooked rice and fold gently with a wooden spoon.

(Tip: Dip the wooden spoon in water to prevent the rice from sticking.)

For the cucumber salad:

1. Slice the cucumbers longways into quarter strips and remove the seeds.
2. Slice on the bias into chunks.
3. Place in a colander over a bowl and sprinkle with salt.
4. Allow the salt to draw out the moisture from the cucumbers.
5. Rinse and pat dry.
6. Place cucumbers in a bowl and add the chilli, ginger, garlic, vinegar, honey and sesame oil.
7. Toss to coat. Place in the fridge until serving.

For the mushrooms:

1. In a small bowl, whisk together the gochujang paste, vinegar, soy sauce, sesame oil, maple syrup, garlic and ginger.
2. Heat a large non-stick frying pan on high heat.
3. Add a light drizzle of sesame oil to the pan and the sliced mushrooms.
4. Cook until the mushrooms release their liquid and turn golden brown.
5. Drizzle over some gochujang sauce and toss until the mushrooms are saucy and tender.
6. Taste to adjust seasoning.

To assemble the bowls:

1. Plate some sticky rice on the bottom and top with a few generous spoonfuls of saucy spicy gochujang mushrooms. Spoon some cucumber salad to the side and finish with sesame seeds, radish slices and spring onions.
2. Serve with a chunky cheek of lime and enjoy!

Pairing suggestion:

Pair with a Jack Black Atlantic Weiss Beer.