Soy Sauce Mushroom Bibimbap recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines rice with sautéed mushrooms seasoned with soy sauce. The mushrooms’ chewy texture pairs well with savory seaweed flakes, for a…
This one-bowl dish combines rice with sautéed mushrooms seasoned with soy sauce. The mushrooms’ chewy texture pairs well with savory seaweed flakes, for a simple, salty-savoriness. It’s a good choice when you want to put together an easy lunch or dinner.
Rice bowls · 20 minutes to cook
Tips: Mushrooms release moisture, so use a wide pan and cook them over medium heat to keep their texture.
Tips: Add the soy sauce a little at a time, tasting as you go, to make it easier to control the saltiness.
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Ingredients (1 serving)
- White rice — 1 bowl
- Mushrooms — 100 g
- Soy sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Green onion — 10 g
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Shredded seaweed — 1 Tbsp
- Sesame seeds — 1 tsp