Soy-sauce mushroom rice bowl (Beoseot deopbap)
A Korean-style bowl of warm rice topped with mushrooms and onion glazed in soy sauce. One pan, affordable vegetables and no meat.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use already cooked rice; the 25-minute time does not include cooking dry rice.
-
Substitute available
If Button mushrooms — 2 paper cups, sliced (about 200 g) is unavailable
If button mushrooms are unavailable, use the same amount of fresh oyster mushrooms. Tear large pieces; cook until their released moisture evaporates.
-
Optional
Leave out if unavailable; cook the mushrooms alone and reduce the pan time slightly.
-
Essential
This supplies the main salty flavour; add it only after the mushrooms have browned.
-
Essential
Mix with soy sauce so the mushrooms get a light glaze rather than burning.
-
Substitute available
If Neutral cooking oil — 1 level tablespoon (15 ml) is unavailable
If neutral cooking oil is unavailable, use the same amount of canola or sunflower oil.
-
Optional
Leave out if you prefer a less sweet sauce.
-
Optional
Leave out if unavailable; it is only a fresh garnish.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
-
Step 1
Wipe the 2 paper cups of mushrooms clean and slice them. Thinly slice 1/2 onion if using. Mix 1 level tablespoon soy sauce with 2 level tablespoons water and the optional 1/2 small teaspoon sugar in a cup. Warm the cooked rice.
-
Step 2
Heat 1 level tablespoon oil in a wide pan over medium heat. Add the mushrooms and onion. Stir-fry for 6–8 minutes until their liquid evaporates and the mushrooms have lightly browned; do not crowd a very small pan.
-
Step 3
Pour the soy sauce and water mixture over the mushrooms. Stir for about 2 minutes, until the liquid bubbles and lightly coats them. Taste a cooled mushroom before adding any more sauce; soy sauce brands differ in saltiness.
-
Step 4
Divide 2 paper cups of warm cooked rice between two bowls. Spoon the glossy mushrooms over the rice and top with sliced spring onion only if using. Serve while hot.
Finished dish
Makes 2 bowls. A paper cup means 180 ml; a level tablespoon means 15 ml and a small teaspoon means 5 ml. Use cooked rice at the start. Soy sauce often contains wheat. Cool leftover cooked rice quickly, refrigerate within 1 hour and eat within 24 hours; reheat only once until steaming hot.