Soaking up the last of my summer days with these refreshing, delicious bowls ☀️I used king oyster mushrooms but you can totally sub with any other mushrooms, or if you want a meat version check out the recipe on @phuoody ‘s page!
Thinly slice king oyster mushrooms into strips (about the length of your pinky finger). In a bowl, mix the sliced mushrooms with sesame oil, gochujang, brown sugar, toasted sesame oil, grated Asian pear (or apple), chopped garlic, minced ginger, 2 teaspoons toasted sesame seeds, thinly sliced green onions, and a splash of veggie oil. Cover and let marinade for 1 hour. After marinating, heat a hot pan with some oil and sauté half a sliced onion. Add the marinated mushrooms and cook until the sauce thickens. For the sides, blanch bean sprouts and Asian spinach. Sauté sliced carrots. Prepare rice, sliced cucumber, and overeasy eggs. To assemble, layer rice with the mushroom bulgogi, blanched vegetables, sautéed carrots, sliced green onions, sliced cucumber, and top with an overeasy egg. Garnish with additional toasted sesame seeds and serve.
