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Katherine Ong
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Equipment

  • Mei Wok

Ingredients
  

  • 4 cups cooked rice
  • 1 cup dried mushroom mix (oyster mushroom, portobello, porcini, yellow boletes)
  • 1/2 cup shredded cheese (whatever you prefers i.e. mozzarella, cheddar, etc.)
  • 1 tablespoon butter
  • 1/2 tablespoon soy sauce
  • Pinch of black pepper
  • 2 green onions chopped

Seaweed Umami Sauce:

  • 1 nori sheet cut into small pieces
  • 1 tsp shiro dashi
  • 1 tsp soy sauce
  • 1 tablespoons canola oil
  • 1/8 tsp sesame oil
  • 1/8 cup water
  • Optional garnish
  • furikake rice seasoning

Instructions
 

  • For the seaweed umami sauce, combined all the sauce items in a blender (I used a magic bullet). It should be a loose paste consistency.
  • Rinse the dried mushrooms thoroughly and then soak in boiling water for 25 minutes until soften. Squeeze out excess water and chop mushrooms into small bite sized pieces.
  • Heat Mei Wok on medium heat and add enough oil to coat the wok. Add mushrooms, 1/2 tablespoon soy sauce and black pepper and stir fry. Cook for 5 minutes until fully cooked. Remove from wok and set aside.
  • Add more oil to the wok and the 4 cups of COOKED rice. (the oil will make your rice extra crispy! ) Add the cooked mushrooms, add as much or as little of your seaweed sauce, 1/4 cup cheese and half of your green onions on top.
  • Set the Mei Wok to medium heat and mix up your bibimbap incorporating all the ingredients. Spread across the wok as flat as possible to develop a nice crispy rice crust on the bottom.
  • After 4 mins a nice crispy layer should form, add some more cheese , green onions and optional furikake to garnish.
  • Make sure to share the crispy parts with everyone since that is the best part !