Mushroom Rice Bowl with Meat Sauce

by Beyond Kimchee on November 10, 2013 · 15 comments

Mushroom Rice Bowl버섯덮밥

[ busut dupbap ]

When my daughter was about 5 years old, she suddenly refused to eat mushrooms.

I blame it all to my husband for calling them “fungus” over a dinner table one day. “Look what we got. Fungus for dinner!” I was serving some mushrooms on the side.  He was not (and still is not) a mushroom guy. Ever since then my daughter tattooed the idea ‘mushroom = fungus = gross’ in her brain for the next 7 years.

Not every fungus is created equal. Some fungus-es are bad, of course. But mushrooms (the edible kinds) are the good guys.

Luckily my daughter grew out of her fear of eating the edible fungus. She enjoys them in many dishes now (Thanks to her mother’s countless efforts to feed her good food… :)).

 

Mushrrom Rice BowlFall is a great mushroom season. You will see several different variety of mushrooms in many stores. So grab a few package and make this simple Mushroom Rice Bowl with Meat Sauce.

This is a simple one dish meal. So don’t be alarmed by the long list of ingredients. They can be put together lightening fast.

You will savor the aroma of fall mushrooms from the moment you open the pot. I used minced pork in the topping sauce but you can certainly use ground beef instead.

 

tutorialRinse your rice (short grain) in water several times and drain well. Set aside.

 

tutorial-2Here are my three mushroom amigos. I used dried shiitake (soaked in water for 1 hour), oyster, and large enoki type mushrooms.

Lovely fungus, aren’t they?

 

tutorial-4I reserve the shiitake mushroom soaking water. You can use plain water instead.

 

tutorial-5Heat a little oil in a heavy bottom pot over medium heat, toast the rice for couple of minutes.

 

tutorial-7Pour the reserved mushroom soaking water (or plain water) and a large piece of dried sea kelp. Koreans call it dashima, Japanese call it kombu.

Anyway, bring them to boil.

 

tutorial-8When it reaches to a full boil, remove the sea kelp and discard.

 

tutorial-9Scatter the mushrooms over in the pot, cover with a lid, reduce the heat to low, and let the whole thing to simmer for 15 minutes. Then turn the heat off and let it rest for 5 minutes.

 

tutorial-10Meanwhile, cook ground pork or beef in a skillet until they are no longer in pink. We are making the topping sauce to go with mushroom rice.

 

tutorial-11Pour mushroom soaking water or plain water, and simmer until water is reduced a little.

 

tutorial-12Add soy sauce,

 

tutorial-14and the rest of the topping ingredients and let them simmer for 5 minutes.

That’s all. This topping sauce is delicious enough to eat with just plain rice.

 

tutorial-16Look! our mushroom amigo rice is done. Looking good!

 

tutorial-17Gently toss the rice with mushrooms so they can get incorporated.

Scoop the rice in a serving bowl and top with the meat sauce. Mix it up, folks!! You just got a delicious yet healthy meal in your hand.

And you are supposed to give big thanks to all the fungus in the world. The culinary world would not be the same without them.

Go fungus!

BK-Lg signature

 

Mushroom Rice Bowl

Mushroom Rice Bowl
Cook time: 
Total time: 
 
Ingredients
  • 2 cups short grain rice (preferably Korean), rinsed and soaked for 30 minutes, and drained
  • 6-8 dried shiitaki mushrooms, soaked in water for 2 hours
  • 1 package (about 5 oz, 150g) oyster mushrooms
  • 1 package (about 3.5 oz, 100g) bunapi or enoki mushrooms
  • 1 tablespoon grape seed or canola oil
  • 2.5 cups mushroom soaking water
  • 1 large piece of dried sea kelp
for the meat topping sauce
  • ⅓ lb ground pork or ground beef
  • ½ cup water
  • 7 tablespoon soy sauce
  • 1 tablespoon Korean chili flakes
  • 1 teaspoon garlic powder
  • 1 tablespoon Korean plum extract, optional
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 3 green onion finely chopped
  • 1 red chili, seeded and chopped
Instructions
  1. Make sure your rice is soaked at least 30 minutes and drained well.
  2. Take the shiitaki mushrooms out of its soaking water and squeeze out the excess water. Reserve 2.5 cups of the soaking water. Slice the shiitaki mushrooms into bite size pieces.
  3. Cut off the bottom end of other mushroom stems to remove dirt. Separate the mushrooms to bite size pieces.
  4. Heat oil in a pot over medium heat and put rice in. Toast rice until they are coated with oil, about 30 -60 seconds. Pour the reserved mushroom soaking water and the sea kelp. When the water boil and bubbles up, remove the sea kelp. Add the mushrooms and close the lid. Turn the heat down to low and simmer for 15-20 minutes. Turn off the heat and let the pot sit on the stove for 5 more minutes.
  5. Open the lid and gently toss the rice and mushrooms together to incorporate. Serve warm with meat chili sauce to mix with.
To make the topping sauce:
  1. Brown the ground pork (or beef) with a little oil until no longer pink over a medium heat.
  2. Pour water and let it simmer until the water reduces to half. Turn off the heat. Add the rest of the ingredients and stir well.
Nutrition Information
Serving size: about 4

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{ 14 comments… read them below or add one }

john@kitchenriffs November 10, 2013 at 8:20 pm

I love mushrooms! So you know this dish has my number. This looks so great – gotta try it! Thanks so much.

Reply

Mushrooms Canada November 13, 2013 at 10:52 am

Such a wonderful recipe! You certainly can’t go wrong with a bowl full of mushroom-y goodness!! Thanks for sharing…

-Shannon

Reply

cooking.eating.carousing. November 15, 2013 at 4:33 am

I like how mushrooms are so meaty that you can almost fool yourself you’re eating meat. And this dish certainly seems like it’s a satisfying one. Is there any way to cook the mushrooms and rice in the rice cooker instead?

Reply

Holly November 15, 2013 at 7:29 pm

Of course you can use rice cooker. Just omit the sea kelp and your are set to go.

Reply

butterfingers November 18, 2013 at 6:32 am

This is a great dish. Its delicious, quick and easy to prepare and healthy. I replace the meat for diced firm tofu coz I’m reducing my intake of meat and it still taste great. Thanks Holly.

Reply

Holly November 18, 2013 at 7:59 am

Thanks Butterfingers. I am glad to hear that you liked it. Tofu is a great substitute for the meat.

Reply

Nami | Just One Cookbook November 21, 2013 at 12:10 pm

Interesting, my daughter who is 5 started to refuse to eat mushrooms too. She was eating fine, but she started to complain about the flavor. I need to make mushroom rice! I mix it up and hopefully she’ll enjoy it. This looks so comforting and delicious!

Reply

H December 27, 2013 at 11:00 am

Hi I’m new to cooking. What kind of soy sauce did you use? Here we have salty one, sweet, light, dark, etc. I’m confused.

Reply

Holly December 27, 2013 at 11:41 am

Light soy sauce would be good.

Reply

H December 30, 2013 at 7:30 am

Thank you so much. I will have to try it soon.

Reply

Soo January 19, 2014 at 8:24 am

Another perfect recipe to change things up a bit! Every time I start getting bored with the dishes I make for the week, I visit your blog for some inspiration. Thanks for all your awesome recipes!

Reply

Holly January 20, 2014 at 10:54 am

That is so sweet of you, Soo. I appreciate your comment. I am so glad that my recipes provide some inspiration. Cooking is so much fun especially when you try something out of ordinary from your comfort zone. Hope you get to try many other dishes from my site. Cheers!

Reply

J March 10, 2014 at 11:11 pm

I just made this~ so yummy! Thank you!!

Reply

Holly March 11, 2014 at 11:35 am

Thanks, J. Glad that you liked it.

Reply

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