Gochujang has a moment in American food. This Gochujang Mushroom Bowl is quick, easy to make, and perfect for meal prep. It features sweet and spicy gochujang-marinated mushrooms, quick pickled cucumbers and crunchy carrots. Gochujang can give life to your stir-fries and marinades. You won’t regret it.


Gochujang Korean chile paste is made from fermented soybeans, red chiles and rice. It is spicy, sweet and savoury. Gochujang’s distinctive flavour is sure to please anyone who loves spicy foods. It tastes a lot like miso but is spicy. Gochujang can be used in sauces, soups and marinades. It also works well as a table condiment. You’ll find it very versatile, and you’ll be adding it to almost everything you make.

Gochujang has been appearing in more grocery stores recently, so you don’t have to travel to an exotic market to find it. I was hoping you could scroll down to the step-by-step photos to see a picture of the brand I purchased at Kroger.


You’re probably reading the wrong recipe. HA! J/K. This marinade is great for beef, tempeh and tofu. These three ingredients should cook in the same skillet as the portobellos, so swapping them out is easy.


Gochujang Mushroom bowls are sweet and spicy, with quick-pickled cucumbers and crunchy carrots. They also include fragrant jasmine rice.

Prep time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes



  • 3 Tbsp rice vinegar ($0.36)
  • 1 Tbsp sugar ($0.06)
  • 1/4 tsp salt ($0.02)
  • 1 cucumber (about 8-10″) ($0.59)


  • 1 Tbsp gochujang ($0.23)
  • 2 Tbsp soy sauce ($0.12)
  • 1 Tbsp water ($0.00
  • 1.5 Tbsp brown sugar ($0.06)
  • 1/2 Tbsp rice vinegar ($0.06)
  • 2 portobello mushrooms ($4.31)
  • 1 small yellow onion ($0.21)
  • 1 Tbsp of cooking oil ($0.04)


  • 4 cups cooked jasmine rice ($0.70)
  • 1 carrot ($0.11)
  • 2 green onions ($0.15)


  • Mix the sugar, salt, and rice vinegar in a large bowl to make quick pickled cucumbers. Toss the cucumbers in the vinegar dressing. Allow the cucumbers to marinate while you prepare the rest. Stir occasionally. As they marinate, the cucumbers should soften and let go of water.
  • Make the marinade. Mix the soy sauce, gochujang and water in a bowl. Add rice vinegar. Stir until the brown sugar and gochujang are dissolved.
  • To remove dirt and debris, clean each portobello mushroom. Each cap should be cut in half. Then, slice each cap crosswise into thin strips. The mushroom strips should be placed in a shallow dish. Pour the gochujang marinade on top. Mix the marinade with the mushrooms, making sure not to break them. Allow the mushrooms to marinate for approximately 10 minutes, stirring occasionally.
  • As the mushrooms marinate, grate the carrot with a cheese grater. Slice the yellow onion thinly and the green onions finely.
  • Heat the oil in a large skillet on medium heat. Once the oil is hot, add the yellow onion sliced and cook for approximately two minutes or until it softens.
  • The marinade mushrooms, all the gochujang marinade, and the ingredients to the skillet. Cook the onions and mushrooms on medium heat until softened. The liquid in the skillet will reduce to a thick sauce. This should take approximately 8 minutes.
  • For each bowl, add 1/4 cup of cooked rice, 1/4 pickled cucumbers and 1/4 shredded carrot. Sprinkle some sliced green onions on top.


Serving Size: 1 Serving Calories: 301.05 Kilocalories: 58.94 G Protein: 6.8 G Fat: 4.33G Sodium: 1128.7Mg Fiber: 2.78G


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