Korean BBQ Mushroom Bowl
Prep 10 min · Cook 20 min · Serves 4
Ingredients
Batter
- 1 apple (gala preferred)
- 1 Tbsp grated ginger
- 2 cloves garlic
- 2 T sugar
- 8 oz mushrooms, sliced
- 4 Tbsp soy sauce
- 2 T rice wine vinegar
- 1 Tbsp sesame oil
Bowl
- 6 c rice
- 2 c stir-fry veggies (frozen)
Sauce
- 3 T mayo
- Sriracha
- 1–2 T rice wine vinegar
Directions
- Start cooking the rice and pull out the frozen veggies.
- Combine the batter ingredients in a blender and blend until fully combined.
- Cut or tear mushrooms into tiny bits and place in a bowl or a tray.
- Pour batter over mushrooms.
- Cook until all mushrooms are crispy — oven: 8–12 minutes on each side at 425°F; air fryer: 5–7 minutes at 370°F (may require flipping if mushrooms are large or overlap in the basket).
- Cook the vegetables and season with salt and pepper, to taste.
- When everything is done cooking, put rice in the bottom of the bowl, fill with mushrooms and veggies, and top with sriracha sauce (optional).
Notes
- Don't let the mushrooms sit too long, they're like sponges and the end flavor will be overpowering.
- Can also pan-fry by cooking 4–5 minutes on each side.
- Feel free to add your protein of choice! Goes well with thinly sliced beef or crispy chicken.