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Mushroom Rice Bowl (Beoseot Deopbap)
How to make Korean mushroom rice. It's Korean-Chinese style!
Prep Time
5
minutes
mins
Cook Time
7
minutes
mins
Total Time
12
minutes
mins
Course:
Rice
Cuisine:
Korean
Servings:
2
Calories:
309
kcal
Author:
Sue | My Korean Kitchen
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
Calories:
309
kcal
|
Carbohydrates:
54
g
|
Protein:
17
g
|
Fat:
1
g
|
Cholesterol:
126
mg
|
Sodium:
814
mg
|
Potassium:
431
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
495
IU
|
Vitamin C:
51.6
mg
|
Calcium:
95
mg
|
Iron:
1.9
mg