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Pine-mushroom Dup-bap (Cooked Rice with pine-mushrooms)
Pine-mushrooms are in season in the fall, but for the rest of the year frozen mushrooms are used.
Pine-mushrooms 60g, Crown daisy 2g, Eggs 30g, Onion 60g, Rice 200g, Seaweed 1g
Dup-bap tangle sauce : Sea tangle tea 180g, Brewed soy sauce 40g, White sugar 15g, Rice wine 10g
1. Wash all fresh ingredients.
2. Fry the beef in sesame seed oil in a pot. Add all seasoning except the oyster sauce.
Season to taste. Fry everything together and add the oyster sauce.
3. Add beef stock and bring to a boil. Mix corn flour with cold water and add to mixture.
Stir well.
4. Serve on a bed of rice and garnish with sesame seeds.