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

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

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

Place the sushi rice in a small saucepan and pour over 2.5x its volume in water from your kettle. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

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!