Mushroom Rice Bowl (Beoseot Deopbap)

Method11 steps · about 25 min

1. 1

   Step 1: Wash and seed both bell peppers and dice them into medium chunks. Gently clean and thinly slice the shiitake and king oyster mushrooms (150 g). Wash and cut the bok choy into medium pieces. Clean the enoki, remove the tough stem base and separate the clusters.

   Uses 60 g red bell pepper, seeded and diced · 60 g yellow bell pepper, seeded and diced · 75 g shiitake mushrooms, thinly sliced · 150 g king oyster mushrooms, thinly sliced · 65 g baby bok choy, cut into medium pieces · 150 g enoki mushrooms, tough stem base removed and clusters separated

2. 2

   Step 2: Rinse the shelled, deveined shrimp (200 g) in cold water and drain. Mix with ½ tbsp rice wine and set aside while preparing the pan.

   Uses 200 g shrimp or prawns, shelled and deveined · Cold water for rinsing shrimp, discarded · ½ tbsp rice wine (mirin)

3. 3

   Step 3: Mix 2 tbsp cornstarch or potato starch with the separate 2 tbsp slurry water until smooth. Set aside and stir again before adding.

   Uses 2 tbsp cornstarch or potato starch · 2 tbsp water for slurry

4. 4

   Step 4: Warm a pan over low heat and lightly coat with cooking oil. Add ½ tbsp minced garlic and sauté, stirring often, until lightly golden without burning.

   Uses Cooking oil, enough to lightly coat the pan · ½ tbsp garlic, minced

5. 5

   Step 5: Add the prepared red and yellow bell pepper chunks to the garlic pan. Stir frequently for about 2 minutes, until slightly softened.

   Soften bell peppers · 2 minUses Golden garlic and oil · All prepared red and yellow pepper chunks

6. 6

   Step 6: Add the marinated shrimp with their rice wine, plus the sliced shiitake and king oyster mushrooms. Increase the heat to medium and stir for even cooking.

   Uses Garlic and softened peppers · Rice-wine-marinated shrimp · 75 g sliced shiitake · 150 g sliced king oyster mushrooms

7. 7

   Step 7: Add 2 tbsp soy sauce and 2½ tbsp oyster sauce. Stir to coat everything evenly and cook for 2 minutes.

   Cook seasoned shrimp and mushrooms · 2 minUses Shrimp, mushrooms and peppers in pan · 2 tbsp soy sauce · 2½ tbsp oyster sauce

8. 8

   Step 8: Add the prepared bok choy and 1 cup sauce water. Increase the heat to bring the mixture to a boil, then boil for 1 minute.

   Boil with bok choy · 1 minUses Seasoned shrimp and mushroom mixture · 65 g cut bok choy · 1 cup water for sauce

9. 9

   Step 9: Add the prepared enoki and stir well. Cook for another 1–2 minutes, until the enoki are tender and the shrimp are fully opaque and cooked through.

   Cook enoki and finish shrimp · 2 minUses Boiling shrimp, vegetables and sauce · 150 g prepared enoki

10. 10

    Step 10: Stir the starch slurry again, then gradually stir it into the hot mushroom-shrimp sauce. Cook for about 20 seconds, or until the sauce thickens to your liking.

    Thicken mushroom sauce · 1 minUses Cooked shrimp and mushrooms in sauce · Two-tablespoon starch slurry

11. 11

    Step 11: Divide the already-cooked rice among 4 bowls and spoon the hot thickened shrimp, mushrooms and vegetables over it. Serve immediately.

    Uses 4 cups cooked steamed rice · Finished mushroom-shrimp topping