This recipe provides a meat-free twist on the traditional Korean dish. Finely chopped enoki mushrooms absorb the sweet and savory flavors of the marinade and pair well with the combination sautéed greens and crisp fresh cucumber to create a filling meal. Here it’s served with white rice and a fried egg, but feel free to swap your favorite grain and top it with a boiled or poached egg to make it your own.
Author: Mushroom Council
What You Do
- Whisk together the soy sauce, garlic, 1 tablespoon sesame oil, honey, and chili paste in a small dish.
- Remove any root ends from the mushrooms. Separate 1/3 of the mushrooms and set aside. Chop the remaining mushrooms into small pieces. Heat the olive oil over medium-high in a medium skillet. Add the chopped mushrooms and cook for 1 minute. They will begin to soften. Pour in the soy sauce dressing and continue to cook and stir as the dressing thickens slightly. Turn the heat to low to keep the mushrooms warm while you prepare the other ingredients.
- Toss 2 teaspoons of the remaining sesame oil with the bok choy and carrots. Heat a medium skillet over medium-high and add the vegetables. Cook for 2 minutes, just until the greens wilt. Sprinkle with a pinch of salt. Transfer to a bowl.
- Add the remaining 1 teaspoon of sesame oil to the skillet and add the reserved enoki mushrooms. Toss to cook for 1 to 2 minutes, just until softened.
- Assemble two servings by filling each bowl with half of the rice. Top with the enoki in the soy dressing and drizzle any sauce remaining in the skillet over the rice. Add the cooked bok choy and carrots. Next add the whole enoki, bell peppers, cucumber, and eggs, and serve.
For a gluten-free version, use Tamari sauce instead of soy sauce.