Gochujang-Glazed Zucchini & Mushroom Bowls with Adobo Black Beans and Charred Corn

2 servings · bowl · dinner · intermediate · korean-inspired · leftovers · seasonal · spicy · vegetarian · weeknight

Smoky adobo black beans and charred corn get a bold Korean-inspired upgrade — tossed with gochujang-glazed sautéed zucchini and mushrooms over steamed rice, finished with crisp snap peas, pickled radish, fresh mango cucumber salsa, and a drizzle of sesame-lime dressing. Every bite hits sweet, spicy, smoky, and bright.

Ingredients

• 1¾ cups Adobo Black Beans and Charred Corn, leftover, at room temperature↳ Make it: Adobo Black Beans And Charred Corn
• 1½ medium Zucchini, halved lengthwise, sliced into half-moons
• ~3¼ cups Mushroom, sliced
• 1 cup Snap Peas, strings removed, halved on the bias
• 4 whole Radish, thinly sliced into rounds
• 3 whole Green Onion, thinly sliced, whites and greens separated
• 4 cloves Garlic, minced
• 1 tbsp Ginger, freshly grated
• 1½ tbsp Gochujang
• 2 tsp Sesame Oil
• 1 whole Lime, juiced, plus wedges for serving
• ¾ cup Mango Cucumber Herb Salsa, leftover↳ Make it: Mango Cucumber Herb Salsa
• ¼ cup Cilantro, roughly chopped
• 2 tbsp Mint, roughly torn
• 1 cup Rice, dry
• 2 tbsp Olive Oil
• 1 tbsp Soy Sauce