Colorful Three-Color Mushroom Grill Bibimbap
Colorful Three-Color Mushroom Grill Bibimbap
Super Simple Three-Color Mushroom (Baekseon, Sunjeong, Gonji7ho) Grill Bibimbap Recipe
Introducing a grill one-pan bibimbap recipe that’s incredibly easy to make, featuring the beautiful colors of Baekseon, Sunjeong, and Gonji7ho oyster mushrooms. This recipe shortens the stir-frying time for each ingredient, allowing for quick and convenient preparation. Notably, the beef, stir-fried with caramelized sugar, offers a deep flavor and pairs excellently nutritionally with the mushrooms, making it a delicious topping. Enjoy a special meal with this bibimbap, boasting vibrant colors and rich flavors.
Main Ingredients- 40g Baekseon mushrooms
- 40g Sunjeong mushrooms
- 40g Gonji7ho mushrooms
- 40g Zucchini
- 40g Carrot
- 1 tsp Olive oil
- 1 pinch Roasted rock salt
- 180g Warm cooked rice
- 1 Quail egg
- A pinch of sesame seeds
Stir-fried Beef (for 2 servings)- 80g Ground beef
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fine gochugaru (Korean chili powder)
- 1 Tbsp Mat-ganjang (Savory soy sauce)
- 1 Tbsp Ginger syrup
- 1 tsp Minced garlic
- 1 Tbsp Sesame oil
Caramelization Ingredients- 1 tsp Olive oil
- 1 Tbsp Brown sugar
- 80g Ground beef
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fine gochugaru (Korean chili powder)
- 1 Tbsp Mat-ganjang (Savory soy sauce)
- 1 Tbsp Ginger syrup
- 1 tsp Minced garlic
- 1 Tbsp Sesame oil
Caramelization Ingredients- 1 tsp Olive oil
- 1 Tbsp Brown sugar
Cooking Instructions
Step 1
First, prepare the three-color oyster mushrooms (Baekseon, Sunjeong, Gonji7ho). These mushrooms will add visual appeal to your bibimbap with their unique, beautiful colors.
Step 2
Trim the base of the mushrooms slightly and carefully separate the caps one by one.
Step 3
Place the mushrooms in a colander and rinse them lightly under running water to remove any dirt or debris. Gently pat them dry with paper towels.
Step 4
Cut the zucchini into approximately 5cm lengths, then peel around the core and julienne it thinly. Slice the carrot into fine julienne strips of the same length as the zucchini.
Step 5
Now, let’s prepare the ingredients for the stir-fried beef. Place 80g of ground beef in a bowl.
Step 6
To the ground beef, add 2 Tbsp of gochujang, 1 Tbsp of fine gochugaru, 1 Tbsp of mat-ganjang, 1 Tbsp of ginger syrup, and 1 tsp of minced garlic. Mix well until all the seasonings are evenly combined with the meat. (Note: ‘1 Tbsp’ here refers to approximately 10g, measured with an adult’s standard spoon. It’s best to use the exact measurement rather than heaping it.)
Step 7
Heat a pan over medium-low heat. Lightly coat the pan with 1 tsp of olive oil. Sprinkle 1 Tbsp of brown sugar (or coconut sugar) evenly over the oil to create a caramel color. Do not stir the sugar at this stage.
Step 8
Add the marinated ground beef to the caramelized pan and stir-fry over medium heat until it becomes fluffy. Break up any clumps of meat as you stir-fry.
Step 9
Heat a grill pan over medium heat. Lightly coat the pan with sesame oil. Arrange 20g portions of the prepared zucchini and carrot, along with the mushrooms by color, facing each other in a symmetrical pattern around the edge of the pan.
Step 10
Lightly spray the vegetables with olive oil or brush them lightly with oil. Sprinkle a pinch of roasted rock salt evenly over the vegetables for a light seasoning.
Step 11
In the center of the pan, place 180g of warm cooked rice, shaping it into a neat mound.
Step 12
Make a slight well in the rice and add one serving of the stir-fried beef. Create a deeper well and carefully place the quail egg in the center. Once you confirm the vegetables are cooked to your liking, cover the pan briefly and turn off the heat. Finally, sprinkle with sesame seeds and mix well before enjoying!
