Mushroom Rice Bowl (Beoseot Deopbap)

Holding a bite-sized portion of shrimp, red bell pepper, mushrooms, and rice on a wooden spoon.

4.50 from 2 votes

Mushroom Rice Bowl (Beoseot Deopbap)

Try this Korean Chinese-style mushroom rice bowl recipe. It's bursting with a medley of mushrooms, colorful crunchy vegetables, smothered in a umami rich savory sauce. This dish is both simple to make and incredibly delicious.

Prep Time15

Cook Time10

Total Time25

Course: Rice

Cuisine: Korean

Keyword: BEOSEOT DEOPBAP, mushroom rice bowl

Servings:

Calories: 276kcal

Author: Sue Pressey

Ingredients

MAIN

200 g shrimps or prawn, (7.1 ounces) shelled and deveined (Using frozen shrimps that are already shelled and cleaned makes the cooking very easy! Or use 300g / 10.6 ounces beef strips if you want more meaty flavor)
60 g red bell pepper (2.1 ounces), washed, seeded, and diced into medium-sized chunks
60 g yellow bell pepper (2.1 ounces), washed, seeded, and diced into medium-sized chunks
75 g shiitake mushrooms (2.6 ounces), gently rinsed and thinly sliced
150 g king oyster mushrooms (5.3 ounces), gently rinsed and thinly sliced
65 g baby bok choy (2.3 ounces), washed, cut into medium sized pieces
150 g enoki mushrooms (5.3 ounces), gently cleaned, stems removed, and separated
4 cups steamed rice

SAUCE

1/2 Tbsp rice wine (mirin)
1/2 Tbsp minced garlic
2 Tbsp soy sauce (I used regular kikkoman soy sauce.)
2.5 Tbsp oyster sauce (I used MSG-free sauce; if using sauce with MSG, you may want to reduce the amount slightly.)
1 cup water
2 Tbsp cornstarch or potato starch
2 Tbsp water

Instructions

Rinse the shrimp under cold water in a bowl, then marinate with rice wine. Set aside to allow the flavors to meld.
Preheat a pan over low heat and coat lightly with cooking oil. Add minced garlic to the pan and sauté until lightly golden, making sure to keep the heat low to prevent burning. Stir often.
Add the bell peppers to the pan, stirring often, and cook for 2 minutes or until they soften slightly.
Add the marinated shrimp, shiitake mushrooms, and king oyster mushrooms to the pan. Increase the heat to medium, and stir well for even cooking.
Add the soy sauce and oyster sauce, stirring well to ensure all ingredients are evenly coated. Cook for 2 minutes to allow the flavors to meld together.
Add the bok choy and stir well. Add 1 cup of water and increase the heat to bring the mixture to a boil. Let it boil for 1 minute.
Add enoki mushrooms and mix well with the other ingredients. Cook for an additional 1-2 minutes, or until the enoki mushrooms are tender.
Meanwhile, mix cornstarch and water in a small bowl until well combined. Gradually stir the slurry into the pan and cook for about 20 seconds, or until the sauce reaches your desired thickness.
Serve it immediately on a bed of cooked rice.

Notes

Vegetables: Other popular vegetables you could use include broccoli, onions, carrots, and snow peas.
Mushrooms: For best texture and flavor, go for fresh mushrooms. Using old or heavily bruised ones can bring out strong or earthy flavors, which might alter the overall taste of your dish. When selecting mushrooms, prioritize options such as king oyster, shiitake, and enoki for their superior texture. While button mushrooms are acceptable, the former varieties are better suited for this dish, based on my numerous testing.
Protein: If you’re not into shrimp, you can use other meats. Beef, in particular, goes very well. I usually buy stir-fry beef for this, or have used rib-eye fillet, which also works really well.
Storage: Leftover mushroom rice can be stored in an airtight container in the fridge for 3 to 4 days and reheated in the microwave. It can also be frozen for up to 1 month. Alternatively, you can store the mushrooms and saucy vegetable components separately from the rice, a method I personally prefer, so that I can serve them with freshly made rice.

Nutrition