Description
Crispy rice gochujang mushrooms deliver a Korean-inspired culinary adventure packed with umami and texture. Bold flavors dance across your palate, inviting you to savor each perfectly caramelized bite of this irresistible dish.
Ingredients
Scale
Main Ingredients:
Crispy Rice:
- 1 cup cooked sushi rice (from 1/3 cup dry)
- 1 tablespoon chili oil
Mushrooms:
- 9 ounces (255 grams) king oyster mushrooms
- 6 ounces (170 grams) shimeji mushrooms
Salad Base:
- 1 1/2 cups shelled frozen edamame, thawed
- 1 medium cucumber, diced
- 1 avocado, diced
Seasoning and Sauce Ingredients:
Mushroom Sauce:
- 1 1/2 tablespoons gochujang paste
- 2 teaspoons low-sodium tamari
- 1 1/2 tablespoons maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Peanut Sauce:
- 1 1/2 tablespoons peanut butter (or tahini for nut-free option)
- 1 tablespoon freshly grated ginger
- 1 clove garlic, peeled
- 2 tablespoons lime juice
- 2 teaspoons low-sodium tamari
- 2 teaspoons maple syrup
- 1/4 cup plant-based milk (soy recommended)
- 1 teaspoon gochujang paste
Garnish:
- 2 spring onions, finely chopped
- 1/4 cup fresh mint, finely chopped
Instructions
- Craft the crispy rice foundation by heating the oven to 200C. Spread cooked rice with chili oil on a parchment-lined tray, creating an even thin layer. Roast for 30 minutes, stirring midway to ensure uniform crispiness. After cooling slightly, compress the rice using a jar wrapped in the parchment paper to break down large clusters.
- Deconstruct the mushrooms by separating king oyster mushroom caps and stems. Slice caps carefully with a knife and transform stems into delicate shreds using a fork. For shimeji mushrooms, trim the base and gently separate the clusters.
- Create a vibrant marinade by whisking gochujang, tamari, maple syrup, and rice vinegar until fully integrated. Submerge mushrooms in the mixture, seal the container, and shake vigorously to ensure complete coating.
- Sauté the marinated mushrooms in a hot pan over medium heat. Allow them to release natural juices for approximately 10 minutes. Once liquid evaporates, drizzle sesame oil and cook undisturbed for 2 minutes to develop a rich caramelized exterior. Flip once, then continue browning for an additional 2 minutes.
- Blend the peanut sauce by combining peanut butter, ginger, garlic, lime juice, tamari, maple syrup, plant-based milk, and gochujang in a small blender. Pulse until achieving a silky, uniform consistency. For a manual approach, finely mince ginger and garlic, then whisk with remaining ingredients.
- Assemble the final dish by artfully distributing edamame, cucumber, spring onion, avocado, mint, mushrooms, and crispy rice between serving bowls. Generously drizzle with the prepared peanut sauce and serve immediately.
Notes
- Crush rice carefully to maintain varied textures without creating powder, ensuring crispy and chunky elements.
- Use high-heat cooking method for mushrooms to develop deep caramelization and concentrate umami flavors.
- Try different mushroom varieties like shiitake or enoki for unique textural experiences and flavor profiles.
- Consider adding toasted sesame seeds or chopped nuts for extra crunch and nutty undertones in the final dish.
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 16 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg