Korean BBQ Portobello Rice Bowl

Ingredients

• ¾ cup Jasmine Rice
• 2 Portobello Mushrooms
• 1 Red Onion
• 1 Lime
• 1 Tbsp. Gochujang Red Pepper Paste
• 2 fl. oz. Teriyaki Glaze
• ½ oz Mayonnaise
• 3 oz Shredded Red Cabbage
• 3 oz Matchstick Carrots
• Olive Oil
• Salt Pepper
• Using a spoon, scoop out black undersides (gills)

Instructions

1. 1

   Cook Within: To get every last drop of juice from your lemons or limes, try one or all of these tips. Before cutting, microwave 15-20 seconds to “soften” the fruit, gently roll on your countertop or cutting board while pressing on it with your palm, and, finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much Portobello mushrooms are full of nutrients. In fact, one portobello has more potassium than a banana.

2. 2

   Cook the Rice: Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside, covered. While rice cooks, prepare ingredients.

3. 3

   Heat an outdoor grill or grill pan to medium-high: brush onions and mushrooms with olive oil. Working in batches, grill onions and mushrooms until browned and soft, 3-5 minutes per side. Return cooked vegetables to grill, brush with basting sauce, and continue to grill until sauce caramelizes and chars on vegetables, 2-3 minutes per side. Basting sauce is spicy. Use to taste. Transfer to a cutting board and cut mushrooms into eight wedges each.

4. 4

   Prepare the Ingredients: Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems. Peel onion and slice into ¼” rounds. Halve lime and juice.

5. 5

   Combine red cabbage, matchstick carrots, 2 tsp.: lime juice, 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp.

6. 6

   Make the Sauces: To make basting sauce, combine gochujang, 2 tsp. with mayonnaise to make finishing sauce.

7. 7

   Plate the Dish: Spoon rice into a bowl and top with grilled vegetables and slaw. Drizzle with finishing sauce and serve on the side, if desired. used twice. Most is used to baste grilled vegetables, and 2 Tbsp. is added to finishing sauce. and slightly sweet paste of chiles and fermented soy commonly found in Korean cuisine. It is added to basting sauce; use basting sauce to taste to control the recipe before you start–we promise it will be time