Sticky gochujang BBQ mushrooms with rice, mixed slaw, edamame and homemade vegan kimchi, combine to make this delicious Asian-fusion rice bowl.
A deliciously nourishing bowl, full of flavour and texture. Simply fry off the mushrooms and toss in the deliciously sticky gochujang BBQ sauce, thinly shred the veg and toss together to make a fresh slaw. Serve up with sesame edamame, fresh rice and vegan kimchi.
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Sticky BBQ Mushroom Donburi | Serves:3-4 | Time: 30 mins
You'll need
- Chopping board
- Knife
- Measuring cups & spoons
- Frying pan/cast iron
- Saucepan
- Mixing bowls
Ingredients
Rice:- 1.5 cups short grain/sushi rice
- 2/3 cup vegan kimchi
- 1.5 cups edamame -
- Splash sesame oil
- Salt
BBQ Mushrooms:
- Splash oil
- 400g mixed mushrooms
- 4 tbsp BBQ sauce
- 2 tbsp gochujang
- 1.5 tbsp rice vinegar
- 1.5 tbsp soy sauce
- 1/4 red cabbage, thinly shredded
- 200g Brussels sprouts, thinly shredded
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tsp sesame oil
- Juice 1/2 lime
- Handful coriander, chopped
- 4 spring onions, sliced
- Handful white & black sesame seeds
- Handful coriander leaves
- 1 lime, cut into wedges
Method
- Cook the rice according to packet instructions and steam the edamame. Season the edamame with a splash of sesame oil and salt.
- Heat a pan on a medium heat, add a splash of oil and tear in the mushrooms. Mix together the BBQ sauce, gochujang, rice vinegar and soy sauce, once the mushrooms have browned, reduce the heat and add the sauce, cook down until sticky and reduced.
- Thinly shred the cabbage and brussels sprouts, add to a bowl along with the maple syrup, rice vinegar, soy sauce, sesame oil, lime juice and coriander and mix together.
- Arrange your bowls with the rice in the middle and arrange the kimchi, mushrooms, edamame and slaw around the bowl. Garnish with sesame seeds, spring onions, coriander leaves and lime wedges. Serve up and enjoy!
Cassidy xx
