We had some leftover enoki and bunashimeji mushrooms, so we tried this recipe: http://www.beyondkimchee.com/mushroom-rice-bowl/. Because the amount of heat was higher than expected and the sauce very salty, we recommend reducing the pepper flakes and fresh pepper by half and reducing the soy sauce from 7 Tbsp to 4 Tbsp. Other modifications: first, to make the mushroom liquid, pulverize 3 dried shiitakes and soak the mushroom powder in 2 ½ cups hot water; second, use 6-8 fresh shiitakes (instead of reconstituted dry) for the rice mixture; and third, triple the minced pork (from 1/3 lb to 1 lb) but leave the amount of seasonings for the meat mixture the same (except for the amount of pepper and soy, as discussed above). We also let the soy sauce mixture simmer with the pork for 1-2 minutes rather than cutting off the heat immediately. Finally, we often use minced chicken instead of pork. (May 2015)
Cooking Adventures 