Mushroom Rice Bowl with Meat Sauce
Prepare the mushroom rice bowl with a variety of mushroom and meat sauce in an easy and simple method. It's a great way to enjoy the healthy goodness of mushrooms.
Ingredients
- 2 cups short grain rice preferably Korean, rinsed and soaked for 30 minutes, and drained
- 6-8 dried shiitake mushroom soaked in water for 2 hours
- 1 pkg (5 oz) oyster mushrooms
- 1 pkg (3.5 oz) enoki mushrooms
- 1 tablespoon grape seed or canola oil
- 2.5 cups mushroom soaking water
- 1 dried sea kelp (dashima)
For meat sauce
- 1/3 lb ground pork or ground beef
- 1/2 cup water
- 7 tablespoon soy sauce
- 1 tablespoon Korean chili flakes (gochugaru)
- 1 teaspoon garlic powder
- 1 tablespoon Korean plum extract (maeshil cheong) optional
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 3 green onion finely chopped
- 1 red chili seeded and chopped
Instructions
- Make sure your rice is soaked at least 30 minutes and drained well.
- Take the shiitake 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.
- Cut off the bottom end of other mushroom stems to remove dirt. Separate the mushrooms to bite size pieces.
- 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.
- 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:
- Brown the ground pork (or beef) with a little oil until no longer pink over a medium heat.
- 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.