Recipes

Mushroom Bibimbap

By: The Local Palate

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Have a lot of leftovers and need to make a mid-week meal? This mushroom bibimbap recipe from Korean Fusion’s Seung Hee Lee is the perfect combination of tasty white rice, earthy mushrooms, and tangy soy vinaigrette. “Bibimbap, which translates literally to ‘mixed rice,’ is a bowl of rice that can be topped with almost anything. In Korea, when cooking at home, bibimbap usually means ‘let’s get rid of all the leftovers,’” Lee describes.

This mushroom bibimbap pairs perfectly with a nice glass of refreshing Pinot Noir. Lee recommends the Domaine Drouhin Pinot Noir from Oregon.

recipe

yields

Serves 4

For the soy vinaigrette:

½ cup low-sodium soy sauce
½ cup balsamic vinegar

For the mushroom bibimbap:

2 pounds assorted mushrooms (cremini, button, oyster, shiitake, enoki, maitake, or lions mane)
4 tablespoons butter
2 thyme sprigs
3 tablespoons low-sodium soy sauce
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon toasted sesame oil

To serve:

4 cups cooked rice, divided
4 poached or fried eggs (optional)
Sesame seeds (optional)
Soy Vinaigrette (optional)

steps

Make the soy vinaigrette:

Mix ingredients in a jar with lid. Use immediately or store up to 7 days.

Make the mushroom bibimbap:

Slice mushrooms into bite-size pieces. Place them in cold large frying pan. Heat pan to medium. Add butter and whole thyme sprigs in center of pan. Stir occasionally, until mushrooms start to brown, about 15-20 minutes.
In a small bowl, combine soy sauce, sugar, garlic, and sesame oil. Set aside.
Use tongs to remove thyme sprigs from pan; increase heat to medium high to cook off any liquid mushrooms may have secreted while cooking. When pan is dry, turn off heat and pour in soy sauce mixture, stirring well.