Savory Mushroom Over Rice with Fluffy Scrambled Eggs
Create a Delicious Mushroom Rice Bowl Topped with Scrambled Eggs
Experience the delightful combination of chewy stir-fried mushrooms seasoned with a savory soybean paste sauce, perfectly complemented by soft scrambled eggs. This dish offers a wonderful balance of textures and flavors, making it a satisfying meal.
Main Ingredients- 4 large eggs
- 10 perilla leaves (깻잎)
- 1/2 large green onion
- 2 Tbsp cooking oil
- 2 bowls cooked rice
- 8 button mushrooms
Seasoning- 1 tsp sesame oil
- Pinch of salt
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (국간장)
- 1 tsp soybean paste (된장)
- 1 tsp oligodang (oligosaccharide syrup)
- 1 tsp toasted sesame seeds
- Pinch of black pepper
- 1 tsp sesame oil
- Pinch of salt
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (국간장)
- 1 tsp soybean paste (된장)
- 1 tsp oligodang (oligosaccharide syrup)
- 1 tsp toasted sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the fluffy scrambled eggs. Heat 1 tablespoon of cooking oil in a heated pan. Crack the 4 eggs into the pan, and immediately whisk them with chopsticks to create soft scrambled eggs. Cook them until just set but still moist, then carefully remove them to a separate plate. This ensures a wonderfully tender texture.
Step 2
Now, we’ll stir-fry the mushrooms. Wipe the pan clean or use a separate one, and heat the remaining 1 tablespoon of cooking oil over medium-low heat. Add the finely chopped green onion and sauté until fragrant, creating a delicious green onion oil. This aromatic oil will add a wonderful depth of flavor to the dish.
Step 3
Once the green onion oil is fragrant, add the coarsely chopped button mushrooms. Increase the heat to high and stir-fry quickly. It’s important not to overcook the mushrooms, as they can release too much water. Stir-frying on high heat until they are lightly browned will help them retain a chewy texture.
Step 4
When the mushrooms are partially cooked, it’s time to add the seasonings. Stir in 1 tablespoon of minced garlic, 1 teaspoon of soybean paste, 1 tablespoon of soup soy sauce, and 1 teaspoon of oligodang. Sauté everything together. Then, add 1 teaspoon of sesame oil, a pinch of black pepper, and finally, 1 teaspoon of toasted sesame seeds for extra aroma and flavor. Let it simmer gently for a moment to allow the flavors to meld. Taste and adjust with a pinch of salt if needed.
Step 5
Spoon the warm cooked rice (2 bowls) into serving bowls. Generously top the rice with the stir-fried mushroom mixture. This forms the delicious base of your rice bowl.
Step 6
Arrange the prepared scrambled eggs in a circle around the stir-fried mushrooms on top of the rice. Finally, finely julienne the 10 perilla leaves and delicately place them over the scrambled eggs. This completes your visually appealing and incredibly tasty mushroom rice bowl! The fresh aroma of the perilla leaves will further enhance the overall flavor. Enjoy your meal!
