Creamy Gochujang Beef & Rice Bowls with Chanterelle Mushrooms

What You'll Need

For the Rice

• 1½ cups uncooked white or jasmine rice
• 3 cups water
• Pinch of salt

For the Creamy Gochujang Broth

• 1 cup full-fat coconut milk
• 2 cups chicken bone broth
• 2 tbsp gochujang
• 1 tbsp Miso Heat sauce - Local CO company
  
• ½ cup dried chanterelle mushrooms - Local CO company
• 3 cloves fresh garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, finely diced
• 1 tsp sesame oil
• ½ tsp rice vinegar
• ½ tsp honey
• Salt & black pepper, to taste

For the Beef

• 1 lb regenerative grass fed ground beef
• 1 tbsp sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp white miso paste
• ½ tsp sesame oil
• 2 green onions, thinly sliced, whites and greens separated
• 1 clove garlic, minced
• ½ tsp fresh ginger, grated

For Topping

• Sliced green onions
• Toasted sesame seeds
• Thinly sliced serrano or jalapeño, optional
• Chili crisp, optional

 

Let's Cook

1. Rehydrate the Chanterelle Mushrooms

Place the dried chanterelle mushrooms in a bowl and cover with hot water. Let them soak for 15–20 minutes until softened. Remove the mushrooms, squeeze out excess liquid, and roughly chop. Reserve ½ cup of the soaking liquid and strain it through a fine-mesh strainer or coffee filter to remove any grit.

2. Cook the Rice

Rinse the rice under cold water until the water runs mostly clear. Add rice, water, and a pinch of salt to a saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and keep warm.

3. Build the Broth

Heat the sesame oil in a medium saucepan over medium heat. Add the diced bell pepper and cook for 3–4 minutes until it begins to soften. Add the garlic and ginger and cook for another 30 seconds. Stir in: gochujang, Miso Heat sauce, and white miso. Cook for about 1 minute, stirring constantly. Add the coconut milk, chicken bone broth, and reserved chanterelle soaking liquid. Stir well. Add the chopped chanterelle mushrooms, rice vinegar, and honey. Bring to a gentle simmer, then reduce the heat to low. Simmer for 8–10 minutes, stirring occasionally. Don't let the coconut milk boil aggressively. A gentle simmer will keep the broth smooth and creamy. Taste and adjust with salt, pepper, or additional Miso Heat sauce.

4. Cook the Ground Beef

While the broth simmers, heat sesame oil in a large skillet over medium-high heat. Add the ground beef. Let it brown undisturbed for 2–3 minutes, then break it apart and continue cooking until browned and cooked through, about 5–7 minutes. Add the white parts of the green onions, garlic, and ginger. Cook for another 1 minute.

5. Caramelize the Beef

In a small bowl, whisk together: soy sauce, honey, rice vinegar, miso paste, and sesame oil. Pour the sauce over the cooked beef. Stir to coat and cook for 2–3 minutes, allowing the sauce to reduce and caramelize around the beef. You want the beef to become slightly crispy and deeply browned.

6. Build the Bowls

Divide the cooked rice between four bowls. Ladle the creamy gochujang broth around and over the rice. Top each bowl with a generous portion of the caramelized ground beef.

7. Finish & Serve

Top with: sliced green onions, toasted sesame seeds, fresh serrano or jalapeño, if desired, a small spoonful of chili crisp for extra heat Serve immediately while the broth is hot. Enjoy!