Korean Barbecue Mushrooms w/ spicy cabbage

Make the mushrooms again! See the picture. The cabbage was a bit much, but the mushroom and onion in marinade with brown rice was yummmmy INGREDIENTS 2 tbsp turbinado sugar 2 tsp low-sodium tamari 1 oz ginger, peeled and grated 2 tbsp toasted sesame oil 8 oz oyster mushrooms, torn into bite-size pieces 1 yellow onion, peeled and thinly sliced 1 1/2 tbsp gochujang 1 lime, juiced 1 head of cabbage, trimmed and quartered 1 tsp tuxedo sesame seeds 8.8 oz precooked brown rice 0.25 oz cilantro, leaves and tender stems chopped 1 tbsp vegetable oil* Salt* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~ Allergens: sesame, soy Tools: Grill, Microwave, Aluminum foil Cook Time 2 Servings | 45 min 4 Servings | 55 min Nutrition (per serving) CALORIES580 FAT17g CARBOHYDRATES100g PROTEIN15g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Make the BBQ sauce Light grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Clean and oil cooking grate. Combine sugar, tamari, ginger, sesame oil, ¼ tsp salt, and a pinch of pepper in large bowl and whisk to dissolve sugar. Add mushrooms and onion and toss to coat. Transfer to center of 12 by 15-inch sheet of foil. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packet. (4-serving meal: use ½ tsp salt) 2 Prep the veggies Whisk together gochujang, lime juice, ½ tsp salt, and 1 tbsp vegetable oil in small bowl. Brush onto cut sides of cabbage. Place packet of mushrooms and cabbage on grill, reduce heat to medium, and cover. Cook until mushrooms are tender, 10 to 12 minutes, and cabbage is well-browned and tender, 7 to 10 minutes per side. Off heat, sprinkle sesame seeds on grilled cabbage. (4-serving meal: 1 tsp salt, 2 tbsp vegetable oil) (TIP: You can also roast the cabbage and mushroom packet on a foil-lined baking sheet at 425°F for 30 to 35 minutes.) 3 Cook the rice and serve Make small tear at top of brown rice bag and microwave bag for 1 minute. Divide rice between plates and top with Korean BBQ mushrooms and spicy gochujang-grilled cabbage. Sprinkle with cilantro. 잘 먹겠습니다! (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)