Delicious and Chewy Mushroom Rice Bowl
Chuseok Holiday Special: Mushroom Rice Bowl and Japchae, More Delicious Than Beef!
No holiday feast is complete without Japchae and a rice bowl! Introducing our Shiitake Mushroom Rice Bowl and Shiitake Mushroom Japchae, boasting a chewy texture and deep flavor that rivals beef, even without meat. Add a special touch to your Chuseok table.
Main Ingredients- 100g glass noodles
- 10g dried shiitake mushrooms
- 1/2 large green onion
- 1/3 cucumber
- 1/6 carrot
- 1/4 onion
- 6 Tbsp soy sauce
- 2 Tbsp garlic syrup (or honey/sugar mixed with minced garlic)
- Pinch of salt
- Pinch of sesame seeds
- Pinch of sesame oil
- Pinch of vegetable oil
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables for the mushroom japchae. Thinly julienne the green onion, cucumber, carrot, and onion. Soak the dried shiitake mushrooms in warm water for about 10 minutes until softened. Remove the tough stems and slice them to a bite-sized size.
Step 2
In a bowl, combine the prepared shiitake mushrooms with 2 Tbsp soy sauce and 1 Tbsp garlic syrup. Gently mix and marinate the mushrooms, ensuring they are evenly coated with the seasoning.
Step 3
Heat 2 Tbsp of vegetable oil in a pan. First, stir-fry the marinated shiitake mushrooms until fragrant. Once the mushroom aroma is released, add all the julienned vegetables (green onion, cucumber, carrot, onion) and stir-fry quickly over high heat. It’s important to keep the vegetables crisp and not overcooked. Transfer the stir-fried ingredients to another bowl and let them cool slightly.
Step 4
Soak the glass noodles in water for at least 3 hours until fully rehydrated. Bring a pot of water to a boil. Add the soaked glass noodles, 2 Tbsp water, and 1 Tbsp soy sauce. Cook until the noodles turn transparent and become tender. Rinse them under cold water to remove excess starch and drain well.
Step 5
To prevent the glass noodles from sticking, heat 1 Tbsp of vegetable oil in a pan. Add the cooked glass noodles and stir-fry. Pour in 2 Tbsp of the noodle cooking water and the remaining 3 Tbsp of soy sauce. Stir-fry together, ensuring the soy sauce mixture is evenly distributed to prevent the noodles from burning and to give them a rich color.
Step 6
Add the stir-fried vegetables and mushrooms to the cooked noodles. Mix everything together. Drizzle in 1 Tbsp of sesame oil and sprinkle generously with sesame seeds for added fragrance and flavor.
Step 7
Finally, sprinkle with a pinch of black pepper and gently toss to combine all the ingredients. Your delicious mushroom japchae is ready! The chewy mushrooms and crisp vegetables create a wonderful harmony of textures.
Step 8
Now, let’s make the mushroom rice bowl. In a rice cooker, add the pre-soaked rice and water. Add 1 Tbsp of sesame oil to enhance the flavor. Top with the sliced, rehydrated shiitake mushrooms and cook the rice until fluffy. The mushroom aroma will infuse the rice, making it even more delicious.
Step 9
Serve the freshly cooked mushroom rice. Generously top the rice with the prepared mushroom japchae. For an even more satisfying meal, serve with a side of seasoned sauce (soy sauce, sesame oil, and a pinch of sesame seeds), if desired.
