Shiitake Kimbap

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Shiitake Kimbap

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Moderate | 30 mins | Serves 5

A good bibimbap starts with good ingredients — and nothing beats the deep, savory flavor of fresh shiitake mushrooms.
Unlike dried mushrooms, fresh shiitake from Dizon Farms are tender, juicy, and naturally rich in umami. When sautéed, they become beautifully caramelized and perfectly meaty — making them the star of this Korean rice bowl.

How to make it:

. Seasoned Japanese Rice
  • 485g cooked Japanese rice
  • 30g white vinegar
  • 20g sesame oil
  • 2g salt

Procedure: While rice is warm, gently mix in vinegar, sesame oil, and salt. Set aside.

. Shiitake Mushroom Filling
  • 100g fresh shiitake mushrooms, sliced
  • 30g gochujang
  • 15g garlic puree
  • 20g red onion, minced
  • 15g soy sauce
  • 10g brown sugar
  • 25g oil

Procedure: Heat oil in a pan. Sauté garlic and onion until fragrant.
Add fresh Dizon Farms shiitake mushrooms and cook until tender.
Stir in gochujang, soy sauce, and sugar. Simmer until slightly thick and glossy. Set aside to cool.

. Scrambled Egg
  • 3 eggs
  • 3 tbsp oil

Procedure: Scramble eggs in heated oil. Cook until just set, then slice into strips.

. Bibimbap Sauce
  • 25g gochujang paste
  • 5g white vinegar
  • 5g soy sauce
  • 15g sugar
  • 10g garlic puree
  • 1g sesame oil
  • 1g sesame seeds
  • 10g water

Procedure: Mix all ingredients until smooth. Adjust water for desired consistency.

. Assembly
  • Crabstick (halved)
  • Carrots (strips)
  • Cucumber (strips)
  • Ripe mango (strips)
  • Scrambled egg strips
  • Seaweed wrapper

Procedure: Spread seasoned rice evenly over seaweed.
Layer shiitake filling, crabstick, vegetables, mango, and egg.
Roll tightly, slice, and serve with bibimbap sauce.

Enjoy!

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