Searching for the perfect lunch? Look no further than this Gochugaru Rice Bowl. Sweet, tangy, salty, spicy, crunchy...she's got it all! Our Gochugaru Chilli Flakes are combined with soy sauce, honey and garlic to create a delicious sauce to drizzle on this beauty, we added an extra sprinkle at the end too because honestly, you can never have too much chilli flake in your life.
Gochugaru Shiitake Rice Bowl
Yield: 2-3 servings
TIme: 20 minutes
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!