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Busot Bokum Stir-Fry

Busot Bokum Stir-Fry

Rating
4rating out of 5

(218 reviews from our customers)

Prep Time

35 min

Cuisine

Asian

This Korean stir-fry sees you make your own toasted sesame sauce made from grinding up sesame seeds with punchy ginger, soy and mirin. This sauce is then added to meaty portobello mushrooms and vibrant pak choi for the ultimate vegan stir-fry.

Prep Time

35 min

Cuisine

Asian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
fresh-ginger
15g root ginger
Soy-sauce-sachet
3 soy sauce sachets (24ml) †
Sesame-seeds
10g toasted sesame seeds †
Spring-onion
1 spring onion
Lemongrass-stalk
1 lemongrass
Mirin
2 tbsp mirin
Pak-choi
250g pak choi
portobello-mushrooms
150g portobello mushrooms
basmati-rice
150g basmati rice
Sesame-oil
2 tbsp toasted sesame oil †
You Will Need
Pestle & mortar, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 15g fresh root ginger
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 10g toasted sesame seeds<span class="strong">†</span>
  • 1 spring onion
  • 1 fresh lemongrass
  • 2 tbsp mirin
  • 200g pak choi
  • 130g portobello mushrooms
  • 130g basmati rice
  • 1 toasted sesame oil sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 658 kJ
157 kcal
1873 kJ
446 kcal
Fat
of which saturates
6.7 g
1.1 g
19 g
3 g
Carbohydrate
of which sugars
23.2 g
0.8 g
66.1 g
2.2 g
Fibre 1.5 g 4.2 g
Protein 3.5 g 10 g
Salt 0.62 g 1.75 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
15g fresh root ginger
ginger
1 soy sauce sachet (8g)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
10g toasted sesame seeds
sesame seeds
1 spring onion
spring onion
1 fresh lemongrass
fresh lemongrass
2 tbsp mirin
shirosake (glutinous rice, koji rice, alcohol), corn syrup, water
200g pak choi
pak choi
130g portobello mushrooms
130g basmati rice
basmati rice
1 toasted sesame oil sachet (30ml)
sesame seed (100%)
Allergens
  • Allergens highlighted by † (gluten, soya, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Busot Bokum Stir-Fry

Bash the lemongrass (to release the juices) before slicing it down the middle

Separate the tough outer layers from the tender innards

Add the rice, 375ml (750ml) water, outer lemongrass and salt (optional) to a pot with a matching lid and bring to the boil over a high heat

2 Busot Bokum Stir-Fry

Once boiling, reduce the heat to low and cook covered for 10-15 min or until the water is absorbed, checking occasionally

Meanwhile, cut each mushroom into wedges

Cut the pak choi into bite-size pieces, keeping the white and green seperate

3 Busot Bokum Stir-Fry

Peel the ginger by scraping the skin off with a teaspoon

Finely chop (or grate) the peeled ginger

Chop the reserved lemongrass innards finely

Slice the spring onion(s) finely, discarding the root end(s)

4 Busot Bokum Stir-Fry

Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1 tbsp (2 tbsp) vegetable oil on a high heat

Once hot, add the mushroom with a pinch of salt and cook for 4-5 min or until caramelised, turning occasionally

Tip: Allow your mushrooms to get quite dark - this gives them a smoky flavour!

5 Busot Bokum Stir-Fry

Meanwhile, boil half a kettle

Add the sesame seeds to a pestle and mortar

Grind and bash the seeds with some force until you have a coarse powder

6 Busot Bokum Stir-Fry

Add the ginger and lemongrass innards and grind well

Add 1 tbsp (2 tbsp) boiled water, the soy sauce, mirin, 2 tsp (4 tsp) sugar (preferably brown) and half the sesame oil

Grind thoroughly - this is your sesame sauce

7 Busot Bokum Stir-Fry

Add the white of the pak choi to the caramelised mushrooms and stir-fry for 3 min before adding a lid and cooking for a further 2 min

Remove the lid and reduce the heat to medium

Add the sesame sauce and the green of the pak choi and cook until the sauce has thickened (approx. 2 min)

8

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Once the rice is cooked, discard the lemongrass and fluff with a fork

Serve the stir-fry over the lemongrass rice with the remaining sesame oil drizzled over

Garnish with the spring onions, season generously with pepper and enjoy!

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