Beoseot Deopbap

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Ingredients

8 - Shiitake Mushroom
10 - Button Mushroom
6 - Oyster Mushroom
1/4 - Red Bell Pepper
1/4 - Green Bell Pepper
1/4 - Yellow Bell Pepper
1 - Onion
1 Tbsp - Vegetable Oil
1 Tsp - Crushed Garlic
500ml - Water
4 Tsp - Mirin
4 Tsp - Soy Sauce
(to season) Salt
(to season) Black Pepper
4 portions of cooked Short Grain Rice
For the Starch Water
4 Tbsp - Cornflour
4 Tbsp - Water

Beoseot Deopbap

버섯덮밥

Cuisine:

A quick and tasty dish full of natural goodness!

  • 20m
  • Serves 4
  • Easy

Ingredients

  • For the Starch Water

Directions

Beoseot Deopbap (버섯덮밥) is a dish made from a number of different mushroom varieties, cooked into a tasty sauce and served on top of fresh white rice. This is a perfect dish for one of those days where you don’t feel like spending hours in the kitchen as it should take just 20 minutes from preparation to plate. It’s also super cheap to make which is an added bonus if you’re counting the days to next pay day 🙂

In this recipe I use the button, shiitake and oyster varieties of mushroom. Feel free to use any mushrooms of your choice, especially if you can’t find any of these, or if you prefer different types of mushroom. I sometimes like to use enoki mushrooms also, but these are generally harder to find.

As with all ingredients within my recipes, if you’re not sure what something is – or where you can find it – just click on its name in the ingredient list on the left to find out more!

Translation

Korean English
버섯 (beoseot) Mushroom
덮밥 (deopbap) Covered Rice

 

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Steps

1
Done

Heat the vegetable oil in a wok or large frying pan over a medium heat. Add the garlic and fry briefly until it starts to brown.

2
Done

Add the mirin and soy sauce to the pan, stir, and continue to heat for 30 seconds.

3
Done

Add all of the mushrooms, onion and bell peppers to the pan. Stir well and continue to heat for 3 minutes.

4
Done

Add the water to the pan and allow it to boil for 5 minutes.

5
Done

Reduce the heat to low. Mix the cornflour and water in a small bowl to make the starch water and slowly stir into the pan. Stir constantly allowing the starch water to mix in thoroughly and thicken the sauce evenly.

6
Done

Season well with salt and black pepper according to your taste. Simmer for a further 30 seconds.

7
Done

Divide the cooked rice evenly between 4 bowls/dishes and serve a portion of the Beoseot Deopbap on top. Enjoy!

Richard

Passionate about cooking, eating and promoting Korean food in the UK.

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