A flavorful and healthy Korean-inspired dish featuring Lion's Mane mushrooms, marinated in a spicy gochujang sauce, served over steamed rice with kimchi and pickled vegetables.
Procedure:
Cook the rice: Rinse the rice thoroughly under cold water to remove excess starch. Boil the rice in a 1:2 ratio with water (200 g of rice to 400 ml of water). Bring the water to a boil, then lower the heat and simmer with the lid on for 12-15 minutes until tender. Let it rest in the pan for 5 minutes before serving.
Prepare the marinade: In a bowl, mix soy sauce, gochujang, honey, sesame oil, and squeezed garlic. Stir until well combined.
Marinate the Lion's Mane mushrooms: Slice the Lion’s Mane mushrooms into thick pieces. Toss them in the marinade, ensuring they are well coated, and let marinate for at least 30 minutes (the longer, the better for flavor).
Fry the mushrooms: Heat a pan over medium-high heat. Fry the marinated mushrooms until golden and crispy on the outside, about 4-5 minutes per side.
Prepare toppings: Rinse and chop the cilantro and spring onions. Slice any pickled vegetables (like cucumbers) thinly.
Serving: Distribute the steamed rice in bowls. Top with the fried Lion’s Mane mushrooms, kimchi, pickles, and a handful of cilantro and spring onions.
