Korean Bbq Rice Bowl

Korean Bbq Rice Bowl

This Korean BBQ rice bowl features meaty oyster mushrooms cooked in a savory Korean BBQ sauce. Served over sticky rice and topped with pickled cucumbers, kimchi, spring onions, and sesame seeds, this dish is a delicious and easy meal prep option. Simply fry the mushrooms, add the BBQ sauce and water, then let it thicken. Prepare the sticky rice and quick pickled cucumber while the mushrooms cook. Assemble the bowl by layering the rice, BBQ mushrooms, pickled cucumber, kimchi, and garnishes. Enjoy the flavours of Korean cuisine in this satisfying and flavourful rice bowl.

Serves: 2

30 minutes

Cook time

Ingredients

Natalia

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  • 4 punnets of oyster mushrooms
  • 250ml Korean bbq sauce
  • 100ml water
  • 250g sticky rice
  • 0.5 a cucumber
  • 0.25 tsp sugar
  • 0.25 tsp salt
  • 2 tsp rice wine vinegar
  • Spring onion
  • Sesame seeds
  • 3 tbsp kimchi

🔄Natalia Rudin's Suggested Substitutes

Oyster Mushrooms Shiitake Mushrooms, Portobello Mushrooms, King Oyster Mushrooms
Korean Bbq Sauce Homemade Korean Bbq Marinade, Teriyaki Sauce, Bulgogi Sauce
Sticky Rice Jasmine Rice, Sushi Rice, Brown Rice

Beta