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Roasted Wild Mushroom Bowl with Forbidden Rice, Marinated Cucumbers, Tofu and Gochujang Sauce | Great Performances

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MAR
19
2018
Roasted Wild Mushroom Bowl with Forbidden Rice, Marinated Cucumbers, Tofu and Gochujang Sauce
Recipes
by

Ingredients

12 oz forbidden rice (black rice), cooked

For mushrooms:

8 oz mixed wild mushrooms, cleaned

Sesame oil

Coat mushrooms with sesame oil and season with salt and pepper. Roast at 375 degrees until just cooked, about 6-10 minutes. Set aside.

For marinated cucumbers:

8 oz cucumber, thinly sliced

1 oz rice wine vinegar

1 tsp salt

Toss all ingredients together and let cucumbers sit for 5 minutes to draw out the water inside. Drain and set aside.

For Gochujang sauce :

2 tbsp Gochujang paste 

1 tsp sesame oil

1 tbsp soy sauce

1 tsp sugar

1 tbsp rice wine vinegar

2 garlic cloves, minced

1 tsp ginger, grated

Combine all ingredients, adjusting amounts as desired.

To serve:

Layer the hot forbidden rice on the bottom of the bowl. Top with roasted wild mushrooms on one side, and cubed tofu on other side.  Add marinated cucumbers, and top with sauce as desired. Garnish with scallions and chopped cilantro.



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