BACK TO MEALS

Cooking instructions

gut health
Oyster Mushroom Bulgogi Bowl With Sticky Sushi Rice, Kimchi, Cucumber Salad & Toasted Sesame Seeds

Oyster Mushroom Bulgogi Bowl With Sticky Sushi Rice, Kimchi, Cucumber Salad & Toasted Sesame Seeds

Korean food has some of the boldest, punchiest flavour profiles and bulgogi sauce is one of our favourites. This deliciously sticky, slightly spicy, umami-packed sauce is the perfect partner to our new favourite way to cook oyster mushrooms - skewered up and charred for that crispy BBQ flavour. Served over sticky sushi rice with refreshing cucumber salad and tangy gut-friendly kimchi. All finished with a sprinkle of sesame seeds and a final drizzle of that irresistible bulgogi sauce.

Prep time

4

Total time

15

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

We highly recommend using a cast iron pan or griddle to char the oyster mushrooms if you have one. If you don't a frying pan will work too. As well as this, take out a saucepan and a mixing bowl. Boil your kettle for cooking the sushi rice.

STEP 2

Rinse the sushi rice under cold water until the water runs mostly clear, then drain well. Add to a saucepan with 1.25~1.5x its volume of cold water and, if you have time, leave to soak for 10–15 minutes. Bring to a boil over medium heat, then cover, reduce the heat to low, and cook for 10 minutes without lifting the lid.

Turn off the heat and leave to steam, covered, until ready to serve.

STEP 3

Dice the baby cucumber into bite-sized chunks and roughly chop the kimchi.

STEP 4

Tear the oyster mushrooms into 1.5-2cm strips and add them to your mixing bowl along with 1/3rd of the bulgogi sauce and a good amount of salt and pepper. Give everything a good mix with your hands until the mushrooms are well coated in marinade. Thread the marinated oyster mushroom pieces onto the wooden skewers

STEP 5

Place your cast iron griddle or frying pan over medium-high heat and add a generous drizzle of olive oil. Once the pan is searing hot, add the mushroom skewers. We recommend compressing the oyster mushrooms with a spatula or slotted turner so that they flatten and get crispier. Cook until crispy and blackened a little, around 5 minutes on each side.  Brush the mushrooms with a little bulgogi sauce as you cook. We recommend saving half of the remaining bulgogi to use as a dressing when serving.

STEP 6

To serve, divide the cooked sushi rice between serving bowls and top with  bulgogi oyster mushroom skewers, kimchi, and baby cucumber. Finish with a sprinkle of sesame garnish and a drizzle of the remaining bulgogi sauce. Enjoy!