Dive into a world of sophisticated flavours with this spicy Korean rice bowl. This dish embraces the flavours of the Far East. The sticky rice as a base creates a fine texture to the dish and the carrot in gochujang sauce adds some spice. The Breaded Mushrooms bring a nice crunch to the whole thing. Topped off with some spring onion completes this bowl.
First, prepare the rice according to the instructions on the package. Then let this steam after.
Mix all the ingredients for the gochujang sauce. Taste and season further with salt and pepper.
Then blanch the carrot ribbons, cook the ribbons briefly and then rinse them with cold water.
Then bake the Breaded Mushrooms in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Divide the sticky rice, Breaded Mushrooms and gochujang roots among the bowls. Garnish with sesame seeds and spring onion and serve immediately. Bon appetit!