Korean Beef and Mushroom Rice Bowl (Soegogi-beoseot-deopbap)

Ingredients

• short-grain white rice — cooked180 g
• ribeye steak — thinly sliced into bite-size strips115 g
• garlic clove — minced1 ea
• toasted sesame oil10 ml
• kosher salt2 g
• oyster sauce15 ml
• ground black pepper0.25 tsp
• chicken broth240 ml
• potato starch2 tsp
• dried shiitake mushrooms — soaked in cold water until soft and thinly sliced3 ea
• enoki mushrooms — woody base trimmed70 g
• carrot — cut into 5 cm lengths and thinly sliced60 g
• green chili pepper — chopped1 ea
• green onions — white parts cut into 5 cm lengths and green parts chopped2 ea
• onion — thinly sliced70 g

Method

1. Combine the chicken broth and potato starch in a bowl and mix well. Set aside.
2. Heat a large skillet over high heat. Drizzle 1 teaspoon of the sesame oil into the skillet and add the beef, garlic, kosher salt and ground black pepper. Stir with a wooden spoon for about 2 minutes until 80 percent of the beef is cooked.
3. Add the mushrooms, onion, carrot, white parts of the green onion and the green chili pepper (if using) and stir for about 2 minutes until the onion is semi-translucent.
4. Stir in the oyster sauce and the chicken broth and potato starch mixture. Stir everything until it's soft and smooth. Reduce the heat to low and let it simmer.
5. Put the warm rice on a large platter, or divide it into 2 portions on 2 plates. Heat the sauce over high heat until it's bubbling, then pour it over the rice.
6. Sprinkle with the chopped green onion, drizzle with the remaining 1 teaspoon toasted sesame oil and serve right away with kimchi.