Grilled Mushroom Brown Rice Dupbap
- 6 oz. King oyster mushrooms
- 6 oz. Maitake mushrooms
- 2 tsp. Sesame oil
- 1/2 tsp. Kosher salt
- 3 Italian frying peppers
- 1 tsp. Rice vinegar
- 1/2 tsp. Korean salted shrimp, minced 3 cups brown rice, freshly steamed
- 2 Seaweed, toasted full sheets, crushed
- 2 T Maeil ssamjang, recipe follows
- 1/2 c Buchu (Korean garlic chive), sliced 1-in. thick
- 1/2 c Perilla leaves, chiffonade
- 1/2 c Soy pickled onion and daikon, recipe follows
- 2 T Puffed rice or puffed grains
- 1 Egg, soft-boiled
- Freshly ground black pepper, as needed
Halve or cut oyster mushrooms into thirds, depending on size. Split maitake mushrooms into 1-inch wide sections. Grill both until tender and lightly browned. Season with sesame oil, salt and black pepper; set aside.
Grill peppers until tender, then slice 1⁄4-inch thick. Toss with rice vinegar and salted shrimp; set aside.
In a large bowl, combine rice with seaweed, maesil ssamjang and buchu, mixing well to evenly distribute sauce. Split the seasoned rice into two medium-sized bowls. Top with mushrooms on one side of the bowl. Moving clockwise, place the perilla leaves, pickled onion and daikon, grilled pepper and puffed grains. In the center, place half of the soft- boiled egg.
Makes 2 servings.
To make maesil ssamjang: Whisk together 1⁄4 cup doenjang, 3 tablespoons gochujang, 2 tablespoons sliced scallions, 1 tablespoon preserved maesil flesh*, 2 teaspoons sesame seeds, 1 teaspoon sesame oil and 1⁄2 teaspoon minced garlic.
*Maesil are sour apricots commonly used to make fermented syrup in Korea. Use salt preserved maesil (umeboshi) or fruit leftover from making syrup. Substitute with 2 teaspoons maesil syrup from the Korean market if fruit is not available.
To make pickled onion and daikon: combine 1⁄2 medium yellow onion sliced into 1⁄4-inch thick wedges, 1⁄2 pound daikon cut into matchsticks and 1 jalapeno sliced width-wise into a heat- proof container. Bring 1⁄2 cup soy sauce, 1⁄2 cup rice vinegar, 1⁄4 cup water and 6 tablespoons sugar to a boil and pour over vegetables. Pickle for 24 hours.
Chef Susan Yoon, Formerly of Orsa Winston, Los Angeles, CA, from Food Fanatics Magazine®