Oyster Mushroom Bulgogi Bowl With Sticky Sushi Rice, Kimchi, Cucumber Salad & Toasted Sesame Seeds
Cooking Timeline
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⚡ Critical Path (3 steps)
These steps determine the minimum cooking time. Any delay here delays the entire recipe.
- 1Prepare equipment and boil kettle5m
- 2Rinse, soak, and cook sushi rice25m
- 3Assemble and garnish bulgogi bowls5m
⚡Critical stepPrepare equipment and boil kettle
⚡Critical stepRinse, soak, and cook sushi rice
Chop cucumber and kimchi
Marinate and skewer oyster mushrooms
Sear and cook mushroom skewers
⚡Critical stepAssemble and garnish bulgogi bowls
Nutrition Information
Step-by-Step Instructions
Prepare equipment and boil kettle
5 minWe 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. As well as this, take out a saucepan and a mixing bowl. Boil your kettle for cooking the sushi rice.
Equipment: cast iron pan or griddle or frying pan, saucepan, mixing bowl, kettleRinse, soak, and cook sushi rice
25 minRinse thesushi riceunder cold water until the water runs mostly clear, then drain well. Add to a saucepan with 1.25~1.5x its volume of cold water and, if you have time, leave to soak for 10–15 minutes. Bring to a boil over medium heat, then cover, reduce the heat to low, and cook for 10 minutes without lifting the lid.Turn off the heat and leave to steam, covered, until ready to serve.
Equipment: saucepanChop cucumber and kimchi
4 minDice thebaby cucumberinto bite-sized chunks and roughly chop thekimchi.
Equipment: knife, cutting boardMarinate and skewer oyster mushrooms
8 minTear theoyster mushroomsinto 1.5-2cm strips and add 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. Thread the marinated oyster mushroom pieces onto thewooden skewers
Equipment: mixing bowl, wooden skewersSear and cook mushroom skewers
12 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, add 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. We recommend saving half of the remaining bulgogi to use as a dressing when serving.
Equipment: cast iron griddle or frying pan, spatula or slotted turnerAssemble and garnish bulgogi bowls
5 minTo serve, divide the cookedsushi ricebetween serving bowls and top withbulgogi oyster mushroom skewers,kimchi, andbaby cucumber. Finish with a sprinkle ofsesame garnishand a drizzle of the remaining bulgogi sauce. Enjoy!
Equipment: serving bowls