How to: Mushroom Bibimbap! | Spicy, Healthy, Mo Flava'

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Pick out 2 to 4 different varieties of mushrooms, using around 300 grams total, or two large fistfuls.

Slice button mushrooms thinly and break apart oyster mushrooms into smaller pieces.

Rinse 1.5 cups of short grain rice and add it to a pot with 1.5 cups of water.

Bring the pot to a boil on high heat, then cover with a lid and reduce the heat to steam the rice.

Prepare the piping pop topping sauce by slicing 2 types of peppers and 2 stalks of green onions.

Crush 2 cloves of garlic and add to the mixture.

In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of water, 2 tablespoons of sesame seeds (1 regular, 1 black), 1 tablespoon of toasted sesame oil, 4-5 cracks of black pepper, and 1 tablespoon of kochikaru.

Mix the sauce well and set aside to let the flavors combine.

Check the rice after it has steamed, ensuring it has a slight crackling sound.

In a frying pan, heat 2 tablespoons of sesame oil on medium heat.

Add the cooked rice to the pan, followed by the prepared mushrooms on top.

Cover the pan with a lid and steam for 10 minutes, tossing the mixture after 5 minutes to combine the mushrooms with the rice.

After 10 minutes, check the mushrooms and rice; they should be well cooked and fragrant.

Add the piping pop topping sauce to the mushroom rice mixture and mix well.

Serve the mushroom bibimbap in a bowl, optionally topping with a fried egg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens