Rice · Vegetable

Beoseot Deopbap

Name: Beoseot Deopbap
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
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; 4 Tbsp Cornflour; 4 Tbsp Water

버섯덮밥

A quick and tasty dish full of natural goodness!

Prep: 5m
Cooking: 15m
Total: 20m

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!

Ingredients

Makes 4 servings

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

Method

1

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

Add the mirin and soy sauce to the pan, stir, and continue to heat for 30 seconds.
3

Add all of the mushrooms, onion and bell peppers to the pan. Stir well and continue to heat for 3 minutes.
4

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

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

Season well with salt and black pepper according to your taste. Simmer for a further 30 seconds.
7

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