Hamakua Mushroom Bibimbap Recipe
Hamakua Ali'i Oyster mushrooms, pickled mung bean sprouts, cucumber, kimchi, local farm fresh eggs, red rice, Korean BBQ sauce
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Ingredients
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Mushroom and Rice Base
Pickled Mung Bean Sprouts
Vegetables and Toppings
Sauce
Method
Mushroom and Rice Base
- 1
Prepare the Red Rice
Rinse 1 cup of red rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for about 30-40 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Sauté the Mushrooms
While the rice cooks, clean and slice the Hamakua Ali'i Oyster mushrooms. In a large skillet, heat a tablespoon of oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden brown and tender. Set aside.
Pickled Mung Bean Sprouts
- 3
Pickle the Mung Bean Sprouts
In a small bowl, combine the mung bean sprouts, rice vinegar, sugar, and salt. Toss to coat the sprouts evenly. Let them marinate for at least 10 minutes while you prepare the rest of the ingredients.
Vegetables and Toppings
- 4
Prepare the Cucumber
Wash the cucumber and slice it thinly. Set aside.
- 5
Cook the Eggs
In a small saucepan, bring water to a boil and gently add the farm fresh eggs. Boil for about 6-7 minutes for soft-boiled eggs. Remove from water and place in an ice bath to stop cooking. Once cool, peel and slice in half.
Assembly
- 6
Assemble the Bibimbap
In a large bowl, layer the cooked red rice at the bottom. On top, arrange the sautéed mushrooms, pickled mung bean sprouts, sliced cucumber, and kimchi. Place the soft-boiled eggs on top. Drizzle with Korean BBQ sauce before serving.
- 7
Serve
Garnish with sesame seeds or green onions if desired. Serve warm and enjoy your Hamakua Mushroom Bibimbap!
