Manseon Mushroom Rice Bowl: A Nutritious and Healthy Delight
Delicious Mushroom Rice Bowl Recipe Using ‘Manseon’, a New Variety of Mushroom from Gyeonggi-do
This is a rice bowl dish made using ‘Manseon’, a new variety of mushroom cultivated in Gyeonggi Province, highlighting its rich texture and aromatic flavor. It’s a healthy and hearty meal that even children can enjoy, featuring a delightful harmony of diverse vegetables and mushrooms that will tantalize your taste buds. This dish is highly versatile, easy to make on special occasions or busy days. Gift your family health and deliciousness with this rice bowl packed with the charm of Manseon mushrooms.
Main Ingredients
- New Variety Manseon Mushrooms 200g
- Scallions 80g
- Chives 50g
- Garlic 5 cloves
Mushroom Preparation and Blanching
- Water 500ml (for blanching mushrooms)
- Salt 1 tsp (for blanching mushrooms)
Egg Mixture Ingredients
- Manseon Mushrooms (prepared)
- Eggs 2
- Salt 2g (approx. 1/4 tsp)
- Black Pepper 1g (a pinch)
Aromatic Vegetable Sauté
- Cooking Oil 4 Tbsp
- Water 500ml (for blanching mushrooms)
- Salt 1 tsp (for blanching mushrooms)
Egg Mixture Ingredients
- Manseon Mushrooms (prepared)
- Eggs 2
- Salt 2g (approx. 1/4 tsp)
- Black Pepper 1g (a pinch)
Aromatic Vegetable Sauté
- Cooking Oil 4 Tbsp
- Cooking Oil 4 Tbsp
Cooking Instructions
Step 1
Wash the fresh Manseon mushrooms thoroughly. Then, tear them in half along the grain into bite-sized pieces. It’s best to keep them in natural shapes rather than cutting them too small.
Step 2
In a pot, bring 500ml of water and 1 tsp of salt to a boil. Once boiling, add the prepared Manseon mushrooms and blanch for about 1 minute. This step helps to remove any earthy smell and improve the mushroom’s texture. Immediately drain the blanched mushrooms and rinse them quickly in cold water to cool them down.
Step 3
It’s crucial to remove all excess water from the mushrooms after rinsing. Use a clean dry towel or paper towels to thoroughly squeeze out the moisture from the mushrooms. Excess water can make sautéing difficult and affect the final taste.
Step 4
Wash the scallions and cut them into approximately 4cm lengths. Prepare the chives by cutting them to the same length as the scallions. Peel the garlic cloves and slice them thinly for maximum flavor release.
Step 5
In a bowl, combine the moisture-free Manseon mushrooms, 2 eggs, 2g of salt, and 1g of black pepper. Mix well to create the egg mixture, ensuring the mushrooms are evenly coated. This mixture will be the star of your rice bowl.
Step 6
Heat 4 Tbsp of cooking oil in a pan over medium heat. Add the thinly sliced garlic and the 4cm-cut scallions. Sauté over low heat until fragrant, allowing the flavors of the garlic and scallions to infuse into the oil. This should take about 2 minutes.
Step 7
Add the Manseon mushroom and egg mixture to the pan with the sautéed garlic and scallions. Adjust the heat to medium. Cook, breaking up the mixture with chopsticks or a spatula as the egg cooks, until the eggs are fully set and the mushrooms are tender. Avoid creating overly large clumps.
Step 8
Finally, add the chopped chives and the pre-made sauce (3 Tbsp water, 3 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp cooking wine, 1 Tbsp rice wine). Turn the heat up to high and stir-fry everything together for about 30 seconds until the sauce thickens slightly and coats the ingredients. Serve generously over a bowl of warm rice to complete your Manseon Mushroom Rice Bowl. You can sprinkle with sesame seeds for an extra touch of flavor.
