Korean · Dinner
Vegan Mushroom and Vegetable Bowl
A Korean-style bowl of steamed jasmine rice topped with gochujang-glazed mushrooms, blistered bok choy, julienned carrot, sautéed zucchini, and quick-pickled cucumber, finished with sesame oil and toasted sesame seeds.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
436Calories
13.8gProtein
13.2gFat
68.5gCarbs
13.9gSugar
8.6gFiber
1189mgSodium
0mgChol
1.9gSat Fat
1150mgPotassium
150mgCalcium
3.4mgIron
0mcgVitamin B12
48mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Slice the mushroom, halve the bok choy, julienne the carrot, slice the zucchini into half-moons, and thinly slice the cucumber and scallion.
2
Marinate
Toss cucumber slices with rice vinegar and salt in a small bowl and set aside for 10 minutes until slightly translucent.
3
Saute
Heat vegetable oil in a skillet over medium-high heat and sauté mushroom for 4 minutes, stirring occasionally, until golden and tender.
4
Glaze
Push mushrooms to one side, add garlic, and cook 30 seconds until fragrant. Stir in gochujang and soy sauce, tossing for 1 minute until glazed.
5
Saute
In the same skillet, sauté bok choy and zucchini over medium-high heat for 3 minutes, turning once, until wilted and lightly charred.
6
Drizzle
Add sesame oil to the skillet and toss all vegetables to combine, removing from heat.
7
Build
Spoon rice into a bowl and arrange mushrooms, bok choy, zucchini, carrot, and drained cucumber in sections over the rice.
8
Plate
Scatter scallion and sesame seeds over the top and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g mushroom
- 1 1/2 cup280g cooked jasmine rice
- 22 baby bok choy
- 1/2 cup60g carrot
- 1 cup120g zucchini
- 2/3 cup80g cucumber
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil, plus extra for finishing
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp vegetable oil
- a pinch of salt
