Asian-Inspired Brown Rice Bowl

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a small pot with water; cover and heat to boiling on high. Fill a separate medium pot with salted water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain throughly and return to the pot.

While the rice cooks, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Place on a sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 13 to 15 minutes, or until browned. Remove from the oven.

While the mushrooms roast, cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine half the vinegar, a drizzle of olive oil, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Add the prepared cabbage and carrots. Season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

While the slaw marinates, carefully add the eggs to the small pot of boiling water. Cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

To the pot of cooked rice, add the mirin and remaining vinegar; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the slaw, roasted mushrooms, and seasoned eggs. Garnish with the sesame seeds. Enjoy!