Mushroom Rice Bowl (Beoseot Deopbap)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean-style mushroom rice bowl topped with shrimp, assorted mushrooms, and vegetables in an umami-rich savory sauce. Quick to make and bursting with layered flavors from soy, oyster sauce, and garlic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 200 g shrimps
- 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
- 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
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 837mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 600mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 837MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.