Perilla & mushroom sotbap (Deulkkae beoseot sotbap) from The Korean Cookbook (page 140) by Junghyun Park and Jungyoon Choi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • dubumandu on June 13, 2025

    Delicious and super easy! I used baby king oyster mushrooms and 3 dried shiitake mushrooms. I didn't pan fry the mushrooms; added them to the rice cooker using the alternate instructions. The dried shiitakes helped add a bit more mushroom scent & flavor. The sauce is fantastic.

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