AI-generated imageBeoseot Deopbap: Korean Three-Mushroom Rice Bowls (4 Servings)
This Korean-style mushroom rice bowl tops already cooked rice with a lightly thickened soy sauce, sautéed shiitake, button, and oyster mushrooms and vegetables. Unlike mushroom pot rice, the topping and rice are prepared separately.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Clean and prepare the three mushrooms, onion and peppers. Slice shiitake and button mushrooms, tear oyster mushrooms, and cut onion and peppers into bite-size pieces.
- 02
Warm the oil in a large pan over medium-low heat. Sauté minced garlic for about 30 seconds without letting it burn.
- 03
Add soy sauce, mushrooms and vegetables. Stir-fry over medium heat for around 3 minutes until the mushrooms begin to soften.
- 04
Pour in 500 ml water, bring to a boil, then simmer about 5 minutes until the mushrooms and vegetables are tender. Adjust for pan size and ingredient thickness.
- 05
Whisk the 4 tbsp cornstarch with 4 tbsp cold water. Pour gradually into the pan while stirring; simmer for about 1–2 minutes until evenly thickened and no raw starch taste remains.
- 06
Season lightly with salt and pepper. Divide the hot rice among four bowls, spoon on the mushroom sauce, and serve immediately.
Helpful source links
Before you cook
Wash and cook mushrooms and vegetables thoroughly. Check soy sauce labels for soy and wheat. Refrigerate cooked rice and leftovers promptly within two hours at 4°C or colder, and heat leftovers thoroughly before serving.
Allergens: 대두(간장), 밀(간장 제품별 확인)
Image & source credits
AI-generated image.
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