My Korean KitchenMushroom Rice Bowl (Beoseot Deopbap)
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Ingredients
Serves 4- 1/2 Tbsp minced garlic
- 150 g enoki mushrooms ((5.3 ounces), gently cleaned, stems removed, and separated)
- 150 g king oyster mushrooms ((5.3 ounces), gently rinsed and thinly sliced)
- 2 Tbsp cornstarch (or potato starch)
- 60 g red bell pepper ((2.1 ounces), washed, seeded, and diced into medium-sized chunks)
- 60 g yellow bell pepper ((2.1 ounces), washed, seeded, and diced into medium-sized chunks)
- 75 g shiitake mushrooms ((2.6 ounces), gently rinsed and thinly sliced)
- 200 g shrimps
- 1 cup water
- 2 Tbsp soy sauce ((I used regular kikkoman soy sauce.))
- 2 Tbsp water
- 2.5 Tbsp oyster sauce ((I used MSG-free sauce; if using sauce with MSG, you may want to reduce the amount slightly.) )
- 1/2 Tbsp rice wine ((mirin))
- 4 cups steamed rice
- 65 g baby bok choy ((2.3 ounces), washed, cut into medium sized pieces)
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Steps
- Step 1
Rinse the shrimp under cold water in a bowl, then marinate with rice wine. Set aside to allow the flavors to meld.
- Step 2
Preheat a pan over low heat and coat lightly with cooking oil. Add minced garlic to the pan and sauté until lightly golden, making sure to keep the heat low to prevent burning. Stir often.
- Step 3
Add the bell peppers to the pan, stirring often, and cook for 2 minutes or until they soften slightly.
- Step 4
Add the marinated shrimp, shiitake mushrooms, and king oyster mushrooms to the pan. Increase the heat to medium, and stir well for even cooking.
- Step 5
Add the soy sauce and oyster sauce, stirring well to ensure all ingredients are evenly coated. Cook for 2 minutes to allow the flavors to meld together.
- Step 6
Add the bok choy and stir well. Add 1 cup of water and increase the heat to bring the mixture to a boil. Let it boil for 1 minute.
- Step 7
Add enoki mushrooms and mix well with the other ingredients. Cook for an additional 1-2 minutes, or until the enoki mushrooms are tender.
- Step 8
Meanwhile, mix cornstarch and water in a small bowl until well combined. Gradually stir the slurry into the pan and cook for about 20 seconds, or until the sauce reaches your desired thickness.
- Step 9
Serve it immediately on a bed of cooked rice.
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Rinse the shrimp under cold water in a bowl, then marinate with rice wine. Set aside to allow the flavors to meld.
Source: My Korean Kitchen
