Korean chinese style mushroom rice bowl recipe. It’s loaded with mushrooms and covered with savory sauce!
I think Korea is a mushroom paradise. We have lots of different types of mushrooms available all year round. I love all kinds of mushrooms. (Not the poisonous ones obviously.)
Mushrooms rice bowl (Beosot Deopbap, 버섯 덮밥) is often available at a Korean Chinese restaurant. It comes with not only mushrooms but also with prawns as well! (& I love it even more because of that!)
Mushroom rice bowl is a savory rice bowl that’s perfect when you want a quick weeknight dinner. Hope you give this a try soon!
Ingredients for 2 servings
- 4 button mushrooms, washed and thinly sliced
- 5 shiitake mushrooms, washed and thinly sliced
- 1 pack enoki mushrooms, washed and stem removed
- 100g shrimps, washed, cleaned and peeled
- 1/2 onion, washed, peeled and thin sliced
- 1/4 red capsicum, washed, seeded and thinly sliced
- 1/4 yellow capsicum, washed, seeded and thinly sliced
- 1 minced garlic
- 1 cup water
- Starch water (mix of 2 Tbsp potato starch + 2 Tbsp water)
- 2 tsp soy sauce
- 2 tsp rice wine
- 1 tsp oyster sauce
- A few sprinkles ground black peppers
- 2 cups steamed rice
How to Make Korean Mushroom Rice Bowl
1. Pre heat the wok. Add some cooking oil into the wok.
2. Put the garlic into the wok. Stir it until it goes brownish.
3. Add the soy sauce and rice wine into the wok. Stir it for short time.
4. Add the shiitake mushrooms and button mushrooms into the wok. Stir it.
5. Add the oyster sauce, shrimps, onion and capsicums. Stir it.
6. Add the water. boil it for 30 seconds.
7. Add the starch water. Stir it for 20 seconds. (It goes thick pretty fast.)
8. Add the pepper and enoki mushrooms. (You can adjust the taste with some salt.)
9. Serve it over bowl of steamed rice.
Mushroom Rice Bowl (Beoseot Deopbap)
Ingredients
- 4 button mushrooms , washed and thinly sliced
- 5 shiitake mushrooms , washed and thinly sliced
- 1 pack enoki mushrooms , washed and stem removed
- 100 g shrimps , washed, cleaned and peeled
- 1/2 onion , washed, peeled and thin sliced
- 1/4 red capsicum , washed, seeded and thinly sliced
- 1/4 yellow capsicum , washed, seeded and thinly sliced
- 1 minced garlic
- 1 cup water
- 2 Tbsp potato starch
- 2 Tbsp water
- 2 tsp soy sauce
- 2 tsp rice wine
- 1 tsp oyster sauce
- A few sprinkles ground black peppers
- 2 cups steamed rice
Instructions
- Pre heat a wok. Add some cooking oil into the wok.
- Put the garlic into the wok. Stir it until it goes brownish
- Add the soy sauce and rice wine into the wok. Stir it for short time
- Add the shiitake mushrooms and button mushrooms into the wok. Stir it.
- Add the oyster sauce, shrimps, onion and capsicums. Stir it.
- Add the water. boil it for 30 seconds.
- Add the starch water (mix of 2 Tbsp potato starch & 2 Tbsp water). Stir it for 20 seconds. (It goes thick pretty fast.)
- Add the pepper and enoki mushrooms. (You can adjust the taste with some salt)
- Serve it over bowl of steamed rice.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
