Oyster Mushroom Bulgogi Bowl With Sticky Sushi Rice, Kimchi, Cucumber Salad & Toasted Sesame Seeds
Cooking Timeline
Tap steps for details
⚡ Critical Path (10 steps)
These steps determine the minimum cooking time. Any delay here delays the entire recipe.
- 1Gather all ingredients1m
- 2Tear oyster mushrooms into strips4m
- 3Marinate oyster mushrooms2m
- 4Thread mushrooms onto skewers5m
- 5Preheat pan with oil3m
- ...and 5 more steps
⚡Critical stepGather all ingredients
Gather cooking equipment
Boil kettle water
Rinse raw ingredients
Roughly chop kimchi
⚡Critical stepTear oyster mushrooms into strips
Add sushi rice and water
Dice baby cucumber
⚡Critical stepMarinate oyster mushrooms
Bring sushi rice to boil
⚡Critical stepThread mushrooms onto skewers
Simmer sushi rice
⚡Critical stepPreheat pan with oil
Divide cooked sushi rice
⚡Critical stepCook mushroom skewers (side 1)
⚡Critical stepCook mushroom skewers (side 2)
⚡Critical stepTop bowls with main components
⚡Critical stepGarnish with sesame seeds
⚡Critical stepDrizzle with remaining bulgogi sauce
Nutrition Information
Step-by-Step Instructions
Gather all ingredients
1 mintake out all the ingredients for this recipe (see picture above)
Gather cooking equipment
1 mintake out a saucepan and a mixing bowl. We highly recommend using a cast iron pan or griddle to char the oyster mushrooms if you have one. If you don't a frying pan will work too.
Equipment: cast iron pan, griddle, frying pan, saucepan, mixing bowlBoil kettle water
2 minBoil your kettle for cooking the sushi rice.
Equipment: kettleRinse raw ingredients
1 minrinse any raw grains, herbs or vegetables.
Roughly chop kimchi
2 minroughly chop thekimchi.
Equipment: cutting board, knifeTear oyster mushrooms into strips
4 minTear theoyster mushroomsinto 1.5-2cm strips
Add sushi rice and water
1 minPlace thesushi ricein a small saucepan and pour over 2.5x its volume in water from your kettle.
Equipment: saucepanDice baby cucumber
3 minDice thebaby cucumberinto bite-sized chunks
Equipment: cutting board, knifeMarinate oyster mushrooms
2 minadd them to your mixing bowl along with 1/3rd of thebulgogi sauceand a good amount of salt and pepper. Give everything a good mix with your hands until the mushrooms are well coated in marinade.
Equipment: mixing bowlBring sushi rice to boil
2 minBring to the boil and once it's bubbling
Equipment: saucepan, stoveThread mushrooms onto skewers
5 minThread the marinated oyster mushroom pieces onto thewooden skewers
Equipment: wooden skewersSimmer sushi rice
9 minreduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.
Equipment: saucepan, stovePreheat pan with oil
3 minPlace your cast iron griddle or frying pan over medium-high heat and add a generous drizzle of olive oil. Once the pan is searing hot
Equipment: cast iron pan, griddle, frying pan, stoveDivide cooked sushi rice
1 mindivide the cookedsushi ricebetween serving bowls
Equipment: serving bowlsCook mushroom skewers (side 1)
5 minadd the mushroom skewers. We recommend compressing the oyster mushrooms with a spatula or slotted turner so that they flatten and get crispier. Cook until crispy and blackened a little, around 5 minutes on each side. Brush the mushrooms with a littlebulgogi sauceas you cook.
Equipment: cast iron pan, griddle, frying pan, stove, spatula, slotted turnerCook mushroom skewers (side 2)
5 minaround 5 minutes on each side. Brush the mushrooms with a littlebulgogi sauceas you cook.
Equipment: cast iron pan, griddle, frying pan, stove, spatula, slotted turnerTop bowls with main components
1 mintop withbulgogi oyster mushroom skewers,kimchi, andbaby cucumber.
Equipment: serving bowlsGarnish with sesame seeds
1 minFinish with a sprinkle ofsesame garnish
Drizzle with remaining bulgogi sauce
1 minand a drizzle of the remaining bulgogi sauce.