1. Shred king oyster mushroom into pieces and place in a bowl with 1 1/2 tbsp gochujang, mix. Cover, and place in fridge for at least 15 min while the other items are prepped.
2. While mushrooms are marinating, chop spring onions and mince garlic, then add to a small bowl. Keep a small amount of green onion off to the side for garnishing later. Add garam masala, msg, red chili flakes, sesame seeds, and remaining 1 tbsp of gochujang to bowl and mix together.
3. Add avocado, chili, and sesame oil to a pan and turn on medium heat. Add mushrooms and cook until slightly crispy. Drain the liquid if necessary. Once the mushrooms are cooked, add a little more of each oil (if the liquid was drained before), then add the garlic/onion mixture to the pan and cook for around 1 minute.
4. Once everything is cooked, drain extra oil/liquid from pan and mix everything together well, then place over top of white rice, drizzle a little soy sauce over the top, and add some more sesame seeds. Garnish with remaining green onions and enjoy!
I usually eat this with a side of mother in law's vegan kimchi and some vegetables that go in my rice cooker tray while I make my rice to save time. Also optional, eat with seaweed snacks by putting a bit of rice and a bit of mushroom mixture in each one. I assume the recipe can be doubled almost no problem to make more than 1 serving, but a few minor ingredient amounts may need to change! Thank for your time! c:
Suggested category: Asian Fusion

1 large king oyster mushroom
2 1/2 tbsp fermented chili paste, divided (Suggest Mother in Laws' vegan garlic gochujang)
1 clove garlic, minced
2 spring onions chopped (reserve a small amount)
1 1/2 tsp garam masala
1/2 tsp msg seasoning (or salt or any seasoning of your choice)
1.5 TSP Korean red chili flakes
1 tsp sesame seeds
1 tbsp avocado oil (or high heat oil of choice)
1 tsp chili oil
1 tsp sesame oil
1/2 cup short grain rice
Soy sauce