Stir-Fried Breakfast Grain Bowls with Gochujang Sauce
By Claudia CatalanoPublished on December 18, 2025
Time
35 minutes
Yield
Serves 4
Ingredients
Gochujang Sauce
2 teaspoons toasted sesame oil 2 garlic cloves, minced 2 tablespoons gochujang 2 tablespoons water 2 teaspoons unseasoned rice vinegarStir-Fry
1 tablespoon toasted sesame oil 2 teaspoons grated fresh ginger 2 tablespoons avocado oil 4 ounces shiitake mushrooms, stemmed and sliced thin¼ teaspoon table salt, divided 1½ cups thinly sliced red cabbage 6 ounces kale, stemmed and sliced thin4 scallions, white and green parts separated and sliced thin2 cups cooked wheat berries, room temperature1 cup frozen shelled edamame beans, thawed and patted dry 1 avocado, halved, pitted, and sliced ¼ inch thick1 tablespoon sesame seeds, toastedBefore You Begin
Stir-frying is a fast-cooking technique, so have all your ingredients prepped before heating up the skillet. You can swap the wheat berries for other cooked whole grains, such as farro, barley, or brown rice, if you prefer—just be sure they are cool or at room temperature before you start.
Instructions
- Combine 2 teaspoons toasted sesame oil and 2 minced garlic cloves in small bowl. Microwave until bubbly and fragrant, about 30 seconds. Stir in 2 tablespoons gochujang, 2 tablespoons water, and 2 teaspoons unseasoned rice vinegar until combined; set aside.
- Combine 1 tablespoon toasted sesame oil and 2 teaspoons grated fresh ginger in small bowl. Heat 2 tablespoons avocado oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 ounces shiitake mushrooms, stemmed and sliced thin, and ⅛ teaspoon table salt and cook, stirring frequently, until softened and lightly browned, about 3 minutes. Add 1½ cups thinly sliced red cabbage; 6 ounces kale, stemmed and sliced thin; and remaining ⅛ teaspoon salt and cook, stirring frequently, until kale is wilted and cabbage is slightly softened, about 2 minutes.
- Push vegetables to sides of skillet to clear center; add sesame oil–ginger mixture and the thinly sliced whites of 4 scallions to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds. Combine ginger-scallion mixture with vegetables. Add 2 cups room-temperature cooked wheat berries and 1 cup thawed and dried shelled edamame beans and cook, stirring frequently, until warmed through, about 2 minutes.
- Divide mixture evenly among serving bowls. Top with 1 avocado, halved, pitted, and sliced; drizzle with sauce; and sprinkle with the thinly sliced greens of 4 scallions and 1 tablespoon toasted sesame seeds. Serve.
for the gochujang sauce
for the stir-fry
Time
35 minutesYield
Serves 4Ingredients
Gochujang Sauce
2 teaspoons toasted sesame oil
2 garlic cloves, minced
2 tablespoons gochujang
2 tablespoons water
2 teaspoons unseasoned rice vinegar
Stir-Fry
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
2 tablespoons avocado oil
4 ounces shiitake mushrooms, stemmed and sliced thin
¼ teaspoon table salt, divided
1½ cups thinly sliced red cabbage
6 ounces kale, stemmed and sliced thin
4 scallions, white and green parts separated and sliced thin
2 cups cooked wheat berries, room temperature
1 cup frozen shelled edamame beans, thawed and patted dry
1 avocado, halved, pitted, and sliced ¼ inch thick
1 tablespoon sesame seeds, toasted
Ingredients
Gochujang Sauce
2 teaspoons toasted sesame oil
2 garlic cloves, minced
2 tablespoons gochujang
2 tablespoons water
2 teaspoons unseasoned rice vinegar
Stir-Fry
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
2 tablespoons avocado oil
4 ounces shiitake mushrooms, stemmed and sliced thin
¼ teaspoon table salt, divided
1½ cups thinly sliced red cabbage
6 ounces kale, stemmed and sliced thin
4 scallions, white and green parts separated and sliced thin
2 cups cooked wheat berries, room temperature
1 cup frozen shelled edamame beans, thawed and patted dry
1 avocado, halved, pitted, and sliced ¼ inch thick
1 tablespoon sesame seeds, toasted
Ingredients
Gochujang Sauce
2 teaspoons toasted sesame oil
2 garlic cloves, minced
2 tablespoons gochujang
2 tablespoons water
2 teaspoons unseasoned rice vinegar
Stir-Fry
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
2 tablespoons avocado oil
4 ounces shiitake mushrooms, stemmed and sliced thin
¼ teaspoon table salt, divided
1½ cups thinly sliced red cabbage
6 ounces kale, stemmed and sliced thin
4 scallions, white and green parts separated and sliced thin
2 cups cooked wheat berries, room temperature
1 cup frozen shelled edamame beans, thawed and patted dry
1 avocado, halved, pitted, and sliced ¼ inch thick
1 tablespoon sesame seeds, toasted
Why This Recipe Works
To create this colorful breakfast, we took a cue from the one-pan simplicity of fried rice—perfect for pulling together in the morning using precooked grains. Antioxidant-dense kale joins forces with red cabbage, shiitakes, edamame, and ginger for a satisfying meal that will jump-start your day. For the grains, we chose wheat berries for their fiber and hearty chew. We topped each portion with avocado for a creamy contrast and then drizzled spicy gochujang sauce on top.
Before You Begin
Stir-frying is a fast-cooking technique, so have all your ingredients prepped before heating up the skillet. You can swap the wheat berries for other cooked whole grains, such as farro, barley, or brown rice, if you prefer—just be sure they are cool or at room temperature before you start.
Instructions
- Combine 2 teaspoons toasted sesame oil and 2 minced garlic cloves in small bowl. Microwave until bubbly and fragrant, about 30 seconds. Stir in 2 tablespoons gochujang, 2 tablespoons water, and 2 teaspoons unseasoned rice vinegar until combined; set aside.
- Combine 1 tablespoon toasted sesame oil and 2 teaspoons grated fresh ginger in small bowl. Heat 2 tablespoons avocado oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 ounces shiitake mushrooms, stemmed and sliced thin, and ⅛ teaspoon table salt and cook, stirring frequently, until softened and lightly browned, about 3 minutes. Add 1½ cups thinly sliced red cabbage; 6 ounces kale, stemmed and sliced thin; and remaining ⅛ teaspoon salt and cook, stirring frequently, until kale is wilted and cabbage is slightly softened, about 2 minutes.
- Push vegetables to sides of skillet to clear center; add sesame oil–ginger mixture and the thinly sliced whites of 4 scallions to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds. Combine ginger-scallion mixture with vegetables. Add 2 cups room-temperature cooked wheat berries and 1 cup thawed and dried shelled edamame beans and cook, stirring frequently, until warmed through, about 2 minutes.
- Divide mixture evenly among serving bowls. Top with 1 avocado, halved, pitted, and sliced; drizzle with sauce; and sprinkle with the thinly sliced greens of 4 scallions and 1 tablespoon toasted sesame seeds. Serve.
for the gochujang sauce
for the stir-fry
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