Bulgogi Cauliflower + Caramelized Soy Mushroom Rice Bowl
Another week, another cauliflower recipe. As soon as I saw the head of cauliflower on my cutting board ready to be floret-ed, that was the thought that crossed my mind. It’s become a go-to veg at my house, and at this I’ve got so much experience with the stuff that I’m pretty confident I can always turn it into something good. & what do you know - really craving a rice bowl. What’s new. But I’m really craving a rice bowl because sitting on the couch with a pair of chopsticks + a warm, loaded rice bowl, + Hocus Pocus for its annual viewing at my house. Literally - the perfect cozy October night.
So this weeks stir fry // rice bowl variation: Bulgogi Cauliflower + Caramelized Soy Mushroom Rice Bowl. So simple, so so easy, & so freakin’ good! Made even by better when served in large bowls, extra hot, & extra saucey! Yes - it comes with an extra sauce, & if you’re feeling crazy, and little snack on the side. Hint: French fries with an Asian flair.
What is bulgogi?
Other than a buzzword, it’s synonymous with a Korean bbq dish. My version is meat-free, grill free, but the sauce that coats the cauliflower has the same savory, spicy, + sweet flavor that seems to be pretty consistent with bulgogi recipes. When it comes to giving this sauce the most distinct, + I’ve got one word for you: gojuchang. & if you like srircha, it’s a guarantee this stuff with blow your mind.
It’s like Asian bbq sauce, and it’s thick (thicker than sriracha), kind of smokey, + it just has this super distinct, spicy flavor. I't’s also so rich in color. Like a dark red clay - similar texture too. Mixed with a little soy sauce - it’s so yummy. Using this stuff in place of sriracha is like the perfect change-up to a very simple, very easy Asian meal at-home.
So many components
I love a little variety with pretty much any meal - rice bowls particularly. & working in threes is kind of my go to move. Rice is a shoe in, and I strive to have 3 different components to pair with my v-neutral rice. 2 cooked + 1 fresh. That’s the formula. In this case, we’ve got roasted bulgogi cauliflower plus mushrooms sauteed + sliced avocado. Just that little bit of unadulterated, uncooked, and “raw” avocado is just this injection of something pure + refreshing. & it’s pretty damn good to get a bite of that creamy avocado with those cooked components. So good.
Then there’s that extra sauce - the yum yum sauce. A mixture of the oh-so-good gojuchang + mayo. Creamy + spicy, and giving off major srircha mayo vibes. Which personally I love to have slathered over a poke bowl as a final touch. So I certainly love it over this rice bowl as a fun lsat minute touch.
Even with a few different components, it’s literally the easiest stir fry bowl to whip up - 3 different components is all. Just don’t be afraid to multi-task. Multi-tasking is key! Cook the mushrooms while cauliflower bakes, and get your rice going simultaneously. Whip up the yum yum sauce whenever you have a sec. Lots of moving pieces at once, but so manageable. & by getting it all going at once it makes for a speedy mealtime.
Make the fries
When it’s really going down for dinner at our house, I like to do a little side of something to nibble on with the main dealio. Like a little snacker, and I take my little snackers seriously. Anytime a fry (of literally any kind) is an option, it’s a good day. & adding Asian fries to this meal as a fun extra was perfect. They’re simple to make - as easy as roasting a potato. The sauce is just as easy since it calls for minimal ingredients, and it just gets tossed with the hot + roasted potatoes.
Also very good when dipped in the yum yum sauce.
A very satisfying + very delish NEW recipe at our house that paired perfectly with one of my favorite pre-Halloween date-nights. Me, my boys, + Hocus Pocus. We never miss this dose of family time, + we’re always sure to make time for this repeat date-night. Just as special this year + happy we kicked off the week this way.
For the bulgogi cauliflower
1 head of cauliflower, cut into florets
3 tbsp gochujang
2 tbsp soy sauce
2 tbsp EVOO
4-5 gloves garlic, minced
black pepper
For the mushrooms
1 lb of mushrooms ( a little extra is okay), cleaned + thickly sliced
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp spicy chili garlic sauce (or sriracha)
For the bowls
1 c. rice
1 bunch of scallions, sliced
1 avocado, quartered + sliced
sesame seeds or favorite Asian seasoning blend
Yum yum sauce (1/4 c. mayo + 2 tbsp gojuchang)
Preheat the oven to 375. In a large bowl, toss the cauliflower with chili paste, oil, soy, & garlic. Spray a foil lined baking sheet with a cooking spray. Lay the cauliflower in a single layer, and roast for 35-45 minutes. Cauliflower should be tender & have a roasted brown color when all said + done.
As the cauliflower cooks, cook the mushrooms. Place a large skillet over medium heat and add in the oil. Once hot, add in the mushrooms. Stir to coat all the mushrooms in the oil, then cover and let cook undisturbed for 3-4 minutes. Uncover, stir, and continue to cook for another 3-5 minutes. When the mushroom have caramelized, + taken on a rich brown color reduce the heat to medium low, add in the soy sauce, + stir right away. Stir in the chili-garlic sauce. Keep over low heat.
Simultaneously start cooking the rice. Remember - 2 parts water to 1 part rice (works every time). Place both in the saucepan, stir (and continue to give the mixture a stir + scrape the bottom), + bring to a boil. Once boiling, cover the rice + reduce the heat to medium low. Check in 12 minutes, giving the rice a taste to cook through. If not, continue to let cook in 2 minute increments until the rice is done. Turn off the heat + keep the pan covered until you’re ready to eat.
At the last minute, stir 1/2 of the scallions in with the mushrooms. Assemble the bowls by adding rice, then a large spoonful of cauliflower, + then some of the mushrooms. Add in a quarter of the avocado (sliced) to the bowls. Sprinkle a small pinch of scallions + sesame seeds (or other Asian seasoning) over the top. Spoon a bit of the yum yum sauce over the top.
