Ingredients
Method
- Cook the garlic: Heat the sesame oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds.1 tablespoon fresh garlic, 1 tablespoon sesame oil
- Brown the mushrooms: Add the mushrooms and cook for 7-8 minutes until browned and most of the moisture has evaporated.1 pound mushrooms
- Add the sauce: Stir in the gochujang, soy sauce, and maple syrup. Cook for another 2-3 minutes until glossy.1½ tablespoons gochujang, 1 teaspoon maple syrup or honey, 1 tablespoon soy sauce
- Build the bowls: Divide rice between serving bowls. Add the mushrooms, fresh vegetables, and sesame seeds.
- Serve: Enjoy while the mushrooms are warm and the vegetables are crisp.
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Nutrition
Notes
- Let the mushrooms brown. Resist the urge to stir them constantly. Giving them a few minutes undisturbed helps them develop better color and flavor.
- Slice mushrooms a little thicker. They shrink quite a bit as they cook, so thicker slices stay nice and meaty.
- Taste your gochujang first. Some brands are much spicier than others, so feel free to start with a little less and add more to taste.
- Prep everything before you start. Once the mushrooms are cooked, the sauce comes together in just a couple of minutes.
- For grain bowls, I usually serve:
- 1 to 1½ cups cooked rice per person for a filling dinner.
- ¾ to 1 cup cooked rice per person if you're adding lots of vegetables or another protein like tofu or edamame.
Storage
- To Store – Store the cooked mushrooms in an airtight container in the refrigerator for up to 4 days. I like to keep the rice and fresh vegetables in separate containers so everything stays fresh and crisp.
- To Reheat – Warm the mushrooms in a skillet over medium heat or microwave until heated through. If the sauce thickens too much, add a splash of water to loosen it up. Add the fresh vegetables after reheating so they stay crunchy.