Mushroom Covered Rice

버섯덮밥[Beo-Sut-Dub-Bob]

If you are a mushroom lover like me, you will like this Mushroom Covered Rice very much. It is actually easier to make than it looks, so don't be discouraged by the long steps!

For 2 servings

steamed rice (2 servings)
dry kelps (4, 1" square size)
water(2 cups)
cooking wine (2 tbl)
soy sauce (4 tbl)
sugar (2 tsp)
mushroom (2 cup, of various kinds - shitake, oyster, enoki, etc)
onion (1, small size)
scallion (1 stalk, coarsely cut)

1.

Boil dry kelps in water.

2.

Meanwhile, cut mushrooms and other vegetables into bite-size.

3.

Remove kelps when the water stars boiling.

4.

Add soy sauce (4 tbl), sugar (2 tsp) and cooking wine (2 tbl) to water and boil again.

5.

Add mushrooms, onions and scallion and cook until the onions become soft.

6.

In a separate pot, steam broccoli in hot or boiling water for about 30 seconds.

7.

Mix eggs.

8.

Slowly stir in eggs into the mushroom sauce base of Step 5, and boil until the eggs are half cooked.

9.

Add steamed broccoli and a scoop of the mushroom sauce over steamed rice.

10.

Add dry laver for garnish.