Portobello Bulgogi, Steamed Rice, Cucumbers + Pineapple Slaw - Ends + Stems with Chef Alison

Ingredients

• 1 cup Basmati Rice (Brown)
• 2 cups Water
• 2 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 1 Pineapple
• 2 cloves Garlic
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Gochujang Sauce (divided)
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Sesame Oil
• 1 pound Portobello Mushroom
• 1 Carrot
• 3 Tablespoons Rice Vinegar
• 1 ⁄ 2 bunch Cilantro
• 1 1 ⁄ 2 Tablespoons Canola Oil (divided)
• 1 Cucumber
• 1 cup Romaine Lettuce (optional, or arugula, iceberg or butter lettuce for serving)