Mushroom Rice Bowl
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 shiitake mushrooms
- 2.8 oz (80g) oyster mushrooms
- 5 oz (150g) green cabbage, about 2 cups
- 1/4 yellow onion
- 2 green onions, divided
- 1 tbsp neutral-tasting oil
- 1 tbsp minced garlic
- Kosher salt and black pepper, to taste
- 1 tsp soy sauce
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
- 2 tbsp Korean soybean paste (doenjang)
- 1/2 tbsp Korean chili paste (gochujang)
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp minced garlic
- 1 tbsp toasted sesame oil
- 1/2 tbsp light corn syrup
- 1/2 tbsp mirin
- 1/2 tbsp toasted sesame seeds
Instructions
- 1
Thinly slice the shiitake mushrooms. Tear the oyster mushrooms into little strips.
- 2
Thinly slice the cabbage and onion. Cut the green onions into long strips and thinly slice some for garnish.
- 3
Make the ssamjang sauce. In a small container, mix together all the ingredients for the ssamjang sauce.
- 4
In a pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add 1 tablespoon minced garlic and saute for 30 seconds or until fragrant. Add the onion, cabbage and salt and pepper to taste. Cook for 1 minute.
- 5
Add the mushrooms. Cook for another 2 to 3 minutes or until the mushrooms are slightly wilted. Add 1 teaspoon soy sauce and mix together.
- 6
Turn the heat off. Add the green onions and give it a good mix. (If you want some extra kick, you can add some sliced fresh chili here.)
- 7
To serve, divide the rice into serving bowls. Add a good amount of cabbage and mushrooms. Top with green onions, ssamjang sauce, and sesame seeds. Mix it thoroughly like Bibimbap. Enjoy!