for the sauce:
4 Tbs soy sauce
1 Tbs rice vinegar, plus extra for garnish
1 Tbs sesame oil
1 Tbs honey or maple syrup
1 clove garlic, grated or minced
2 Tbs Spicewalla Sesame Seeds, toasted
1 Tbs Spicewalla Gochugaru Chilli Flakes, plus extra for finishing
5 oz shiitake mushrooms, sliced
1 tsp extra virgin olive oil
2 cups cooked white rice
1/2 cup thinly sliced carrot
1/2 cup thinly sliced cucumber
- Make the sauce: combine soy sauce, rice vinegar, sesame oil, honey, garlic, toasted sesame seeds and Gochugaru flakes. Stir to combine, set aside.
- Heat the olive oil in a saute pan over medium heat. Add the mushrooms and cook for 8-10 minutes, only stirring a couple times, until they just start to take on color. Drizzle 1 Tbs of the Gochugaru sauce over the mushrooms and stir to coat. Remove the pan from the heat and set aside.
- To assemble: Place the cooked rice in the bowl, top with the mushrooms, carrot, cucumber and Kimchi, drizzle Gochugaru sauce over top along with a splash of rice vinegar over the cucumber and carrot. Enjoy!