Spicy Oyster Mushroom Rice Bowl
A Spicy Oyster Mushroom Rice Bowl Recipe Featuring White, Yellow, and Regular Oyster Mushrooms
This is a hearty rice bowl made with the savory umami of white (Baekseon), yellow (Soonjeong), and regular (Gonji No. 7) oyster mushrooms. With the addition of a spicy sauce, it offers a wonderfully sharp and flavorful kick! It’s a perfect, simple one-bowl meal.
Basic Ingredients- 1 handful White Oyster Mushrooms
- 1 handful Yellow Oyster Mushrooms
- 1 handful Regular Oyster Mushrooms (Gonji No. 7)
- 1/2 Onion
- 1/2 Green Onion
- 2 Red Chili Peppers
Spicy Sauce Ingredients- 4 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1 Tbsp Sesame Oil
- 4 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, thoroughly wash the oyster mushrooms under running water. After washing, pat them dry with a paper towel or kitchen towel to remove as much moisture as possible. Today, I’ll be using white oyster mushrooms (Baekseon), yellow oyster mushrooms (Soonjeong), and regular oyster mushrooms (Gonji No. 7). Each type of mushroom has a distinct color and flavor, so combining them creates a more varied and rich taste experience.
Step 2
Peel the onion, then thinly slice it. Slicing them thinly ensures they cook evenly with the other ingredients, contributing to a harmonious texture.
Step 3
Cut the green onion into lengths of about 4-5 cm. You can then halve or quarter these pieces lengthwise, cutting them into sizes similar to the mushrooms. This makes for a visually appealing and easy-to-eat dish.
Step 4
Remove the stems from the red chili peppers, cut them in half, and carefully scoop out the seeds. Finely mince the deseeded chili peppers to add a spicy flavor and vibrant color. (If you enjoy more heat, you can leave some seeds in.)
Step 5
Heat a tablespoon of cooking oil in a pan over medium heat. Add the washed and dried oyster mushrooms, sliced onion, green onion, and red chili peppers to the pan. Lightly season with salt and pepper at this stage to enhance the natural flavors of the ingredients.
Step 6
Stir-fry all the ingredients in the pan over medium heat, mixing them gently, until they become tender. Continue to sauté for about 3-5 minutes, or until the vegetables soften and the mushrooms are cooked through. Be careful not to burn the ingredients.
Step 7
Now, let’s prepare the spicy sauce. In a small bowl, combine 4 tablespoons of soy sauce, 2 tablespoons of gochugaru (Korean chili flakes), 2 tablespoons of oligodang (for sweetness and shine), 1 tablespoon of cooking wine (to remove any raw taste and add depth), and 1 tablespoon of sesame oil. Mix well until thoroughly combined.
Step 8
Pour the prepared spicy sauce over the sautéed mushrooms and vegetables in the pan. Reduce the heat to medium-low to prevent the sauce from burning. Stir and cook until the sauce evenly coats the ingredients and thickens slightly, about 2-3 more minutes. Cook until it’s glossy and wonderfully aromatic.
