Crispy Rice Gochujang Mushrooms (Print Version)
# Ingredients:
→ Crispy Rice
01 -
1 cup cooked sushi rice (from ⅓ cup dry)
02 -
1 tablespoon chili oil
→ Gochujang Mushrooms
03 -
9 oz king oyster mushrooms
04 -
6 oz shimeji mushrooms
05 -
½ tablespoon gochujang paste
06 -
2 teaspoons low-sodium tamari
07 -
½ tablespoon maple syrup
08 -
1 teaspoon rice vinegar
09 -
1 teaspoon sesame oil
→ Peanut Sauce
10 -
1 ½ tablespoons peanut butter (or tahini for nut-free option)
11 -
1 tablespoon freshly grated ginger
12 -
1 clove garlic, peeled
13 -
2 tablespoons lime juice
14 -
2 teaspoons low-sodium tamari
15 -
2 teaspoons maple syrup
16 -
¼ cup plant-based milk (soy recommended)
17 -
1 teaspoon gochujang paste
→ Salad
18 -
1 ½ cups shelled frozen edamame, thawed
19 -
1 medium cucumber, diced
20 -
2 spring onions, finely chopped
21 -
1 avocado, diced
22 -
¼ cup fresh mint, finely chopped
# Instructions:
01 -
Preheat oven to 200°C fan-forced. Combine cooked rice and chili oil on a baking tray lined with parchment paper, spreading into a thin layer. Bake for 30 minutes on the middle rack, stirring halfway. Once slightly cooled, fold the parchment over the rice and use a jar to crush it, preventing large clumps.
02 -
Separate the caps and stems of king oyster mushrooms. Slice the caps with a knife and shred the stems with a fork. Chop the base of the shimeji mushrooms and separate them.
03 -
In a large container with lid, combine gochujang, tamari, maple syrup, and rice vinegar until homogeneous. Add mushrooms, close lid, and shake well to evenly coat.
04 -
Heat a large pan over medium heat and add the marinated mushrooms. Cook for about 10 minutes until they release their juices. When they begin to dry, add sesame oil, stir, and cook undisturbed for 2 minutes to brown. Stir once, then cook undisturbed for another 2 minutes for further browning.
05 -
Combine peanut butter, ginger, garlic, lime juice, tamari, maple syrup, plant-based milk, and gochujang in a small blender. Blend until smooth. Alternatively, mince the ginger and garlic, then whisk together with remaining ingredients.
06 -
Divide edamame, cucumber, spring onion, avocado, mint, mushrooms, and crispy rice between two bowls. Drizzle with peanut sauce and serve.
# Notes:
01 -
The crispy rice adds texture contrast to the tender mushrooms and fresh vegetables