Gochujang Mushroom Bowl

This savory Gochujang Mushroom recipe is the perfect side to any meal or enjoyed on its own over some rice or noodles! Recipe is adapted from Carmy. Serves 2.

Ingredients

• 15-16 oz mushrooms, sliced

• 1 tsp gochujang (or one tablespoon if you like spicy)

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1-2 tbsp brown sugar (or agave syrup)

• 1 tbsp water

• 1 tbsp sesame oil

• 1 tsp cornstarch

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 release their liquid and start to brown.

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 over a bowl of rice to make this into an easy mushroom bowl for lunch or dinner. I garnish with sesame seeds and green onions. Enjoy!

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