Hoisin Pork & Gochujang Rice Bowls with Mushrooms, Radishes & Marinated Cucumbers

Hoisin Pork & Gochujang Rice Bowls

with Mushrooms, Radishes & Marinated Cucumbers

25 MIN
$10.94/serving 4 Servings
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  • with Beyond Beef™
    includes 16 oz Plant-Based Ground Beyond Beef™
  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork View recipe
  • with Beyond Beef™

    From the Test Kitchen

    For these bowls, we’re mixing fluffy white rice with spicy gochujang, then topping it off with pork cooked with lightly sweet hoisin sauce. Crispy marinated radishes and cucumbers provide delightful cooling contrast.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    ingredients
    Hoisin Pork & Gochujang Rice Bowls with Mushrooms, Radishes & Marinated Cucumbers
    Title
    • 16 oz Plant-Based Ground Beyond Beef™
    • 1 cup Long Grain White Rice
    • 2 tsps Gochujang
    • 2 Persian Cucumbers
    • ½ lb Cremini Mushrooms
    • 3 oz Radishes
    • ¼ cup Hoisin Sauce
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Rice Vinegar
    • ⅓ cup Asian-Style Sautéed Aromatics
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the vegetables
    1 Prepare the ingredients & marinate the vegetables

    Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cucumbers and sliced radishes in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Make the gochujang rice
    2 Make the gochujang rice

    Meanwhile, in a medium pot, combine 2 cups of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the mushrooms
    3 Cook the mushrooms

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the Beyond Beef™ & serve your dish
    4 Cook the Beyond Beef™ & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef™ and season with salt and pepper. Cook, stirring occasionally and breaking apart with a spoon, 3 to 4 minutes, or until browned. Carefully drain off and discard any excess liquid. Add the hoisin sauce and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the Beyond Beef™ is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.Serve the gochujang rice topped with the cooked Beyond Beef™, cooked mushrooms, and marinated vegetables (including any liquid). Garnish with the chopped peanuts. Enjoy! 

    Tips from Home Chefs

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    Prepare the ingredients & marinate the vegetables
    1 Prepare the ingredients & marinate the vegetables

    Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cucumbers and sliced radishes in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    2 Make the gochujang rice

    Meanwhile, in a medium pot, combine 2 cups of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Make the gochujang rice
    Cook the mushrooms
    3 Cook the mushrooms

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the Beyond Beef™ & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef™ and season with salt and pepper. Cook, stirring occasionally and breaking apart with a spoon, 3 to 4 minutes, or until browned. Carefully drain off and discard any excess liquid. Add the hoisin sauce and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the Beyond Beef™ is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.Serve the gochujang rice topped with the cooked Beyond Beef™, cooked mushrooms, and marinated vegetables (including any liquid). Garnish with the chopped peanuts. Enjoy! 

    Cook the Beyond Beef™ & serve your dish
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