Today I’m going to show you a very easy recipe, where you don’t even need any special Korean ingredients! It’s called Soegogi-beoseot-deopbap (쇠고기버섯덮밥), or beef and mushrooms stir-fried over rice. In Korean, deopbap dishes are “something on the rice” and it can be anything at all. In this recipe it’s beef and mushrooms, which is my family’s all-time favorite.
The key to this dish is the sauce, and in my recipe I use just a little bit of potato starch to make it just a little sticky, so when you put it over top of the rice with vegetables and beef it will be shiny and juicy looking. Be sure to serve this hot like I do in the video, bubbling hot so it’s easy to mix it with the rice.
If you use lean beef, you may have to add about 1 tablespoon of vegetable oil while stir-frying the beef to give it the juiciness we need. The only side dish you need for this is kimchi. Of course you can add more if you want to, but this soegogi-beoseot-deopbap with kimchi is just perfect for me.
Enjoy the recipe!
- 2 bowls of white fluffy rice
- 4 ounces ribeye, thinly sliced into bite size strips
- 1 garlic clove, minced
- 2 teaspoons toasted sesame oil
- ½ teaspoon kosher salt
- 1 tablespoon oyster sauce (or soy sauce)
- ¼ teaspoon ground black pepper
- 1 cup chicken broth (or beef broth or vegetable stock)
- 2 teaspoons potato starch
Vegetables and mushrooms
- 3 dried shiitake mushrooms, soaked in cold water for several hours until soft, sliced thinly
- 2 to 3 ounces enoki mushrooms (about ½ package), trim off the woody base of the stalks
- 1 small carrot (about 2 ounces), cut it 2 inch long crosswise and slice thinly
- 1 spicy green chili pepper (optional), chopped if using
- 2 green onions, divide white and green. Cut white part into 2 inch long and chopped green part for garnish
- 1 small onion (about 2 to 3 ounces), sliced thinly
- Combine the chicken broth and potato starch in a bowl and mix well. Set aside.
- Heat a large skillet over high heat. Drizzle 1 teaspoon of the sesame oil into the skillet and add the beef, garlic, kosher salt, and ground black pepper. Stir with a wooden spoon for about 2 minutes until 80 percent of the beef is cooked.
- Add mushrooms, onion, carrot, and green chili pepper (if using) and stir for about 2 minutes until the onion is semi-translucent.
- Stir in the oyster sauce and the chicken broth/potato starch mixture. Stir everything until it’s soft and smooth. Reduce the heat to low and let it simmer.
- Put the warm rice on a large platter, or divide your rice into 2 portions on 2 plates. Heat up the sauce over high heat until it’s bubbling and then it over top of the rice.
- Sprinkle with the chopped green onion, drizzle 1 teaspoon toasted sesame oil, and serve right away with kimchi.