Mushroom Bibimbap Recipe

Zaya 1943 Korean Steakhouse’s

Mushroom Bibimbap

Unexpected Ingredients

Unexpected Ingredients: Parmesan cheese & truffle oil

Photography by Serena Smith

Mushroom Bibimbap

Sometimes, it takes an ingredient you never saw coming to make a dish truly unforgettable. An unexpected ingredient, whether a hint of sweetness or a savory surprise, can take a plate from familiar to anything but ordinary. Here, a local restaurant proves that a little creativity can go a long way.

Chef Erick Cielo

“This dish brings together comfort and simplicity in one bowl. You get the earthiness of the mushrooms, the richness of the sauce, and then the Parmesan and truffle oil give it an unexpected touch.”

Chef Erick Cielo

Zaya 1943 Korean Steakhouse’s Mushroom Bibimbap

Erick Cielo

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Course dinner

Cuisine Korean

Servings 2 Serivngs

Ingredients

1-1½ cups cooked white rice
¼ cup oyster mushrooms sliced
¼ cup shiitake mushrooms sliced
3 Tbsp. oyster sauce
1 oz. sake
1 oz. soy sauce
1 handful fresh arugula
Fresh Parmesan cheese for topping
Truffle oil for topping

Instructions

Cook the rice according to package directions.
In a small sauté pan over medium heat, add the oyster mushrooms and shiitake mushrooms.
Pour in the oyster sauce, sake, and soy sauce. Sauté for several minutes, stirring gently, until the mushrooms are tender and coated in the sauce.
Place the warm cooked rice in a bowl. Top with a handful of fresh arugula. Spoon the sautéed mushrooms and sauce over the rice and arugula.
Finish with a sprinkle of Parmesan cheese and a light drizzle of truffle oil. Serve immediately.

Keyword bibimbap, mushrooms, truffle oil