← Nouns Cooking · Korean

Ingredients

• 270 g short-grain rice
• 330 ml Water
• 1 piece dried kelp (about 10 cm square)
• 3 shiitake mushrooms, sliced
• 150 g oyster or beech mushrooms, torn
• 1 tsp Soy sauce
• 3 tbsp Soy sauce
• 2 Spring onion, finely chopped
• 1 clove Garlic, minced
• 1 tsp Gochugaru (Korean chilli flakes)
• 1 tbsp Toasted sesame oil
• 1 tbsp Sesame seeds

Method

1. Wash the rice in several changes of water until it runs nearly clear, then soak it for 30 min and drain. Soak the kelp in the measured water at the same time.
2. Put the rice in a heavy pot, pour over the kelp water (keep the kelp) and lay the kelp on top. Spread the mushrooms over the rice and sprinkle with the 1 tsp soy sauce.
3. Cover, bring to the boil over medium-high heat, then turn the heat to the lowest setting and cook for 15 min without lifting the lid.
4. Turn off the heat and leave to steam, still covered, for 10 min. Meanwhile, stir the sauce ingredients together.
5. Remove the kelp (slice it thinly and stir it back in if you like), fluff the rice and mushrooms gently and serve with the sauce spooned over to taste.

Tips

• The mushrooms release water as they cook, which is why the rice needs a little less water than usual.
• For a meaty version, lay 150 g thinly sliced beef seasoned with soy sauce over the rice with the mushrooms.

Sources

Written in our own words after cross-checking these recipes:

chopsticks and flour FutureDish