Korean Beef and Mushroom Rice Bowl (Soegogi-beoseot-deopbap)

Name: Korean Beef and Mushroom Rice Bowl (Soegogi-beoseot-deopbap)
Total time: 30 min
Yield: 2 servings
Ingredients: 180 g short-grain white rice; 115 g ribeye steak; 1 ea garlic clove; 10 ml toasted sesame oil; 2 g kosher salt; 15 ml oyster sauce; 0.25 tsp ground black pepper; 240 ml chicken broth; 2 tsp potato starch; 3 ea dried shiitake mushrooms; 70 g enoki mushrooms; 60 g carrot; 1 ea green chili pepper; 2 ea green onions; 70 g onion

Recipe from Maangchi · original post · full recipe on maangchi.com

Tender ribeye, shiitake and enoki mushrooms in a glossy, savory sauce spooned over warm rice. An easy one-bowl meal that needs no special Korean ingredients.

Serves 2 30 minKid-friendly

Dairy freeBeefRiceAsian

Ingredients

short-grain white rice — cooked180 g
ribeye steak — thinly sliced into bite-size strips115 g
garlic clove — minced1 ea
toasted sesame oil10 ml
kosher salt2 g
oyster sauce15 ml
ground black pepper0.25 tsp
chicken broth240 ml
potato starch2 tsp
dried shiitake mushrooms — soaked in cold water until soft and thinly sliced3 ea
enoki mushrooms — woody base trimmed70 g
carrot

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Korean Prawn and Mushroom Rice Bowl
- 300 g Raw peeled prawns instead of ribeye steak
- 240 ml Vegetable broth instead of chicken broth
Cook the prawns with the garlic for only 1 to 2 minutes until just pink, then add the vegetables; they finish cooking in the sauce.
Vegetarian
Korean Tofu and Mushroom Rice Bowl
- 220 g Firm tofu instead of ribeye steak
- 15 ml Vegetarian oyster sauce instead of oyster sauce
- 240 ml Vegetable broth instead of chicken broth
Press and cube the tofu, then brown it in the sesame oil for 5 to 6 minutes before adding the vegetables; the rest of the method is unchanged.
Vegan
Korean Tofu and Mushroom Rice Bowl
- 220 g Firm tofu instead of ribeye steak
- 15 ml Vegetarian oyster sauce instead of oyster sauce
- 240 ml Vegetable broth instead of chicken broth
Press and cube the tofu, then brown it in the sesame oil for 5 to 6 minutes before adding the vegetables; the rest of the method is unchanged.

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short-grain white rice · 180 g
ribeye steak · 115 g
garlic clove · 1 item
toasted sesame oil · 10 ml
kosher salt · 2 g
oyster sauce · 15 ml
ground black pepper · 0.25 tsp
chicken broth · 240 ml
potato starch · 2 tsp
dried shiitake mushrooms · 3 items
enoki mushrooms · 70 g
carrot · 60 g
green chili pepper · 1 item
green onions · 2 items
onion · 70 g

Method

Combine the chicken broth and potato starch in a bowl and mix well. Set aside.
Heat a large skillet over high heat. Drizzle 1 teaspoon of the sesame oil into the skillet and add the beef, garlic, kosher salt and ground black pepper. Stir with a wooden spoon for about 2 minutes until 80 percent of the beef is cooked.
Add the mushrooms, onion, carrot, white parts of the green onion and the green chili pepper (if using) and stir for about 2 minutes until the onion is semi-translucent.
Stir in the oyster sauce and the chicken broth and potato starch mixture. Stir everything until it's soft and smooth. Reduce the heat to low and let it simmer.
Put the warm rice on a large platter, or divide it into 2 portions on 2 plates. Heat the sauce over high heat until it's bubbling, then pour it over the rice.
Sprinkle with the chopped green onion, drizzle with the remaining 1 teaspoon toasted sesame oil and serve right away with kimchi.