I made this Vegetarian Gochujang Recipe one weekend when we were making some Korean tacos. This Gochujang Slaw is the perfect topping for the tacos. The Vegetarian Gochujang Recipe provides amazing texture and flavor to the tacos! This Vegetarian Gochujang Recipe can be paired with many dishes and is great as a side dish! I love the flavor of Gochujang, and this is a healthy way to enjoy it!
- 1 head of Napa cabbage julienned / cut into thin short strips
- 1 carrot cut into matchsticks
- 1 bunch of scallions chopped (green parts only)
- 1 yellow bell pepper cut into thin strips and halved
- 1 jalapeno pepper chopped
- 3 red radishes cut into matchsticks
- 1 Handful of cilantro leaves chopped
- 2 teas fresh grated ginger
- Juice of 2 limes
- 2 T gochujang paste
- 2 T reduced sodium soy sauce
- 2 T honey
- 2 T sesame oil
- 1 T sesame seeds
- 4 T rice vinegar
- 1/2 teas sea salt
Place all slaw ingredients in a large bowl and mix to combine.
Early in December, I went to Miami with one of my best friends (whose also a Jennifer) that I have known since high school. We went to Miami for the Philadelphia Eagles vs. Miami Dolphins game (Eagles lost, which was sad), and for Art Basel (which was amazing). Our Jenny-squared trip was a blast!
While we were in Miami, we went to this awesome restaurant Myn-Tu. The food was delicious, and the atmosphere was exclusive and fun! We had this Truffle Rice dish while we were there, and we loved it!
When I came back, I missed Miami and kept on thinking of this Truffle Rice! I wanted to try to make a Truffle Rice recipe of my own! I went for it and made some for me and my neighbor, Stacy, while watching another Eagles game (thankfully they won that one!). We both loved this Truffle Rice dish! If you are a fan of truffle flavor and mushrooms like we are, you will love this recipe too!
Truffle Mushroom Rice
- 1 cup uncooked brown rice*
- 2 cups Vegetable or Chicken Broth**
- 3 cloves of garlic smashed
- 2 teas olive oil
- 8 oz shiitake mushrooms coarsely chopped (or a medley with shiitake)
- 1 large yellow onion chopped
- 1/2 cup chopped scallions (green onions, both green and white parts)
- 5 cloves of garlic chopped
- 1 T olive oil
- 1 T black truffle oil***
- 1/2 teas sea salt
- 1/2 teas black pepper
- 1/2 cup sherry
- 1/4 cup reduced sodium soy sauce
- 1 T rice vinegar
- 1 egg lightly beaten
- 1 handful of cilantro leaves coarsely chopped
- Additional truffle zest and truffle oil for topping when you serve
Cook the rice: Cook rice according to package directions and use the broth instead of the water to cook the rice. When you add the rice to the boiled broth to cook, also add the 2 teas of olive oil and the smashed garlic cloves. Cook the rice ahead of time and let cool at least to room temperature before you begin making the rice dish. *****
Heat 1 T olive oil and 1 T truffle oil in a wok over medium high heat (for about a minute).
Add yellow onions, salt, and pepper and sauté for 2 minutes (until the onions start to brown).
Add mushrooms, sauté for a minute stirring constantly.
Then add the ¼ cup of sherry.
Stir to combine, then turn the heat down to medium.
Add the remaining ¼ cup of sherry, and sauté for 5 minutes.
Turn down to medium low and add the garlic and sauté for 2 minutes.
Add the soy sauce, rice vinegar, scallions and truffle zest and cook for 2 more minutes.
Turn the heat back up to medium high and add the rice.
Stir to combine and then pat the rice down and let cook for about 25-30 seconds.
Then mix around and pat the rice down again and cook for about 25-30 seconds.
Repeat the above 2 more times.
Then shove the rice to the side and add the egg (if you are adding egg, if not skip below to step 16).
Let the egg cook for about 20 seconds, then scramble and mix with the rice.
Then do the same process where you pat the rice down like in steps 11 and 12 and do that 2-3 more times.
Take the wok off the heat and fold in ¼ cup of the cilantro.
Serve with finishing off with toppings (truffle oil, truffle zest, cilantro, and siracha (optional, but delicious if you like spicy).
* I used Rice Select’s Jasmati for the brown rice.
** The vegetable or chicken both is to be substituted for the water used to cook the rice. This will likely be around 2 cups, but be sure to use the amount that is equivalent to the amount of water that is required per directions on rice.
*** I used Wegman’s brand for the Black Truffle Oil.
**** I used Sabatino Tartufi for the Truffle Zest. This stuff is the best! It tastes great on so many dishes like avocado toast, eggs, pizza, pasta. I got mine at Di Bruno Bros. (the best place in Philly for Cheese and Specialty Italian products!)
***** For the rice, cook the rice ahead of time (to allow the rice to cool)! If you use the hot rice at the time it is done cooking, it would make the rice mushy and you do not want that! You can either cook it a few hours before you make the recipe. Or you can make it the night before. Then, take it out of the refrigerator when you are ready to start cooking.
Food Prep Tips:
Be sure that you prep and cut all your veggies before you start cooking this dish. This is a hands-on recipe, and as it goes quick and you likely won’t have any time or hands to prep while you cook. You can also have it all prepped ahead of time during a food prep session on a weekend day, and then you can make it as a fast weeknight meal.
Also be sure to check out some of my other mushroom recipes: Instant Pot Philly Cheese ‘Shroom Risotto and Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema.