Korean Beef and Mushroom Rice Bowl
Sogogi-beoseot deopbap is a Korean beef and mushroom rice bowl that sautees sliced beef with king oyster and shiitake mushrooms in soy-butter sauce. The beef is seared first over high heat to develop a golden crust, then the thickly cut mushrooms go in and absorb the rendered juices, forming a naturally concentrated sauce in the pan. A knob of butter melted in at the end adds a creamy richness, while soy sauce ties everything together with a salty umami backbone. Minced garlic and sliced scallion layered into the stir-fry build an aromatic base that makes the topping fragrant the moment it hits the rice. The mushrooms hold their springy bite against the tender beef, giving each mouthful a satisfying textural contrast.
Adjust Servings
Instructions
- 1
Cut beef into bite-sized pieces, slice mushrooms, and julienne onion.
- 2
Melt butter and sear beef on high heat for 2 minutes.
- 3
Add onion and garlic, stir-fry 1 minute.
- 4
Add mushrooms and cook 3 minutes until moisture evaporates.
- 5
Add soy sauce and cook 1 minute to reduce.
- 6
Serve over rice and top with green onion.
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