Simple and Nutritious Mushroom Rice Bowl
A Fulfilling Meal for Just 3,000 Won: Easy Mushroom Rice Bowl Recipe
Feeling the pinch of rising grocery prices and hesitant to eat out? Don’t worry! Mushrooms are a budget-friendly ingredient with stable prices, perfect for making a delightful mushroom rice bowl for around 3,000 won. This recipe features the rich flavors of oyster and king oyster mushrooms, guaranteed to make you finish your rice in no time. It’s a super simple recipe that takes just 10 minutes on busy days, ensuring you get both taste and nutrition!
Main Ingredients- 150g Oyster mushrooms
- 150g King oyster mushrooms (or brown king oyster mushrooms, they work great too!)
- 1/2 Onion
- 1 Spring onion (scallion)
- 1 Red chili pepper
Seasoning- 4 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1/3 Tbsp Sugar
- 1 Tbsp Oligosaccharide (for shine and sweetness)
- 1/3 Tbsp Minced garlic
- 120ml Water (about 1/2 cup)
- Sesame oil, a drizzle
- Toasted sesame seeds, a sprinkle
- 4 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1/3 Tbsp Sugar
- 1 Tbsp Oligosaccharide (for shine and sweetness)
- 1/3 Tbsp Minced garlic
- 120ml Water (about 1/2 cup)
- Sesame oil, a drizzle
- Toasted sesame seeds, a sprinkle
Cooking Instructions
Step 1
Let’s get our ingredients ready: 150g of oyster mushrooms, 150g of king oyster mushrooms (I’m using brown ones today!), half an onion, one spring onion, and one red chili pepper. Just seeing these ingredients is making me hungry!
Step 2
Peel the onion and slice it thinly into strips. Wash the spring onion and red chili pepper, then slice them diagonally or into bite-sized pieces for a nice presentation.
Step 3
Time to prepare the mushrooms! Trim off the tough ends of the oyster mushrooms. For the king oyster mushrooms, slice off a small portion of the base. Then, gently tear them apart along their natural lines. This makes them easier to eat and helps them absorb the sauce beautifully.
Step 4
To get that perfect saucy consistency, let’s make a cornstarch slurry. In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk until smooth and no lumps remain. Having this ready will make the final cooking step a breeze.
Step 5
Now, let’s start cooking! Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the sliced spring onion and sauté for about 30 seconds until fragrant. This creates a delicious base of ‘scallion oil’.
Step 6
Once the scallions are fragrant, add the sliced onion and the torn mushrooms to the pan. Stir-fry lightly for about 1 minute over medium heat, just until the vegetables begin to soften. Avoid overcooking, as this can release too much liquid.
Step 7
Push the vegetables and mushrooms to one side of the pan. In the empty space, add 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1/3 tablespoon of sugar, and 1 tablespoon of oligosaccharide. Let the soy sauce bubble and caramelize slightly for a moment before mixing everything together. This technique helps the sauce penetrate the ingredients better.
Step 8
Add 1/3 tablespoon of minced garlic and stir well to combine. The aroma of garlic will fill your kitchen, making it even more appetizing.
Step 9
Toss in the diagonally sliced red chili pepper for a pop of color and a hint of crunch. Stir-fry briefly over medium-high heat; overcooking will make them too soft.
Step 10
It’s time to let the sauce thicken. Pour in about 120ml (half a cup) of water. Adding water helps to balance the saltiness and allows the flavors to meld together beautifully.
Step 11
Simmer over medium heat for about 2 to 3 minutes, allowing the sauce to reduce slightly. Cooking it like this, letting it bubble and thicken, will bring out a deeper flavor profile.
Step 12
While the sauce is simmering, give your cornstarch slurry another quick stir and then gradually pour it into the pan. Add it in stages, checking the consistency as you go. You might not need all of it.
Step 13
As soon as the cornstarch mixture is added, the sauce will start to thicken rapidly. Stir continuously and quickly with a spatula or spoon to prevent lumps and achieve a smooth, glossy texture. This ensures the sauce clings perfectly to the rice.
Step 14
Once you reach your desired thickness, immediately turn off the heat. Cooking it any longer can make the sauce too stiff or gummy.
Step 15
Finally, spoon the delicious mushroom mixture generously over a bowl of hot, fluffy rice. Drizzle with a little fragrant sesame oil and sprinkle with toasted sesame seeds. Your beautiful and simple mushroom rice bowl is ready to enjoy! Bon appétit!
