Moist Beoseot Deopbap (Mushroom Rice Bowl) in 20 Minutes
A mild one-bowl rice dish made by stir-frying king oyster mushrooms and leftover vegetable scraps, thickened until moist with potato starch slurry.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish is made by stir-frying mushrooms and assorted leftover vegetables, then adding broth and potato starch slurry to finish it moist and thick. Because it is mild and not strongly seasoned, the whole family can easily enjoy it. Using a savory broth instead of plain water gives it an even deeper flavor.
- Servings
- 2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- King oyster mushrooms1
- Onion1/2
- Squash1/4
- Carrot1/4
- Scallions (jjokpa)6 stalks
- Red chili pepper1
- Anchovy broth1 1/2 cups
- Potato starch slurry2 tbsp
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Oyster sauce1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tsp
- Ground black peppera little
- Toasted sesame oil
- Toasted sesame seeds
Potato starch slurry
- Potato starch2 tbsp
- Water2 tbsp
- 1 large king oyster mushroom or about 2 small ones will do.
- Oyster mushrooms, shiitake mushrooms, or enoki mushrooms are also great, and if you want it spicy, prepare Cheongyang chili pepper. You can also use meat, seafood, ham, fish cakes, or similar ingredients.
Steps
1 large king oyster mushroom or about 2 small ones will do.
Cut all ingredients to a similar thickness and size.
Oyster mushrooms, shiitake mushrooms, or enoki mushrooms are also great, and if you want it spicy, prepare Cheongyang chili pepper.
You can also use meat, seafood, ham, fish cakes, or similar ingredients.
Mix all the seasoning ingredients together, except for the toasted sesame oil and toasted sesame seeds.
Heat oil in a preheated pan and add carrot, onion, and squash, stir-frying until wilted.
Add the mushrooms and stir-fry for a moment.
Add the scallions, chili pepper, and the mixed seasoning together, tossing so the flavors absorb.
Pour in the broth and bring to a boil.
Since there is no meat or seafood in the ingredients, pouring broth gives more savory umami than plain water.
I poured in broth brewed from shrimp heads; do not throw away the heads left over from cleaning shrimp, and simmer them thoroughly to use as broth for stir-fries, braises, or stews.
Once the liquid boils and the ingredients turn tender, drizzle in the potato starch slurry in a circular motion.
Add toasted sesame oil and toasted sesame seeds, mix, and once it thickens, it is done.
Pouring in plenty of broth makes it a moist rice bowl.
Ppunwife's tips
- Since there is no meat or seafood in the ingredients, pouring broth gives more savory umami than plain water.
- Do not throw away the heads left over from cleaning shrimp; simmer them thoroughly to use as broth for stir-fries or braises.
FAQ
Can I use other mushrooms instead of king oyster mushrooms?
You can use other types of mushrooms to your taste, such as oyster mushrooms, shiitake mushrooms, or enoki mushrooms.
Can I add other additional ingredients besides vegetables?
It also pairs well if you add meat, seafood, ham, fish cakes, or similar ingredients and stir-fry them together.
How can I make it a bit spicier?
Adding Cheongyang chili pepper or gochugaru to your taste will finish it with a spicy kick.
