Fragrant Shiitake Mushroom Rice, A Perfect One-Pot Meal with Soccun (Rice Drink)
A Shiitake Mushroom Rice Recipe Featuring Fresh Shiitake for Ultimate Flavor
This shiitake mushroom rice is the best way to savor the fragrant aroma of fresh shiitake mushrooms. A pot-cooked rice, where each grain is distinct and flavorful, is truly the ultimate way to enjoy this dish, especially when it comes with a side of savory ‘soccun’ (scorched rice water or broth). Cooking it in a pot allows you to add the mushrooms later, preserving their texture and aroma. Plus, you get the delicious soccun as a bonus!
Main Ingredients- 3 cups short-grain rice
- 3 cups water
- 10 fresh shiitake mushrooms (approx. 200g)
- 5 cloves garlic
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (gukganjang)
- 2 Tbsp water
Seasoning Sauce (measured in Korean tablespoon)- 1 Tbsp soy sauce for soup (gukganjang)
- 2 Tbsp regular soy sauce (ganjang)
- 3 Tbsp water
- 1 tsp red pepper flakes (gochugaru)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 Tbsp finely chopped green parts of a scallion
- 1 Tbsp soy sauce for soup (gukganjang)
- 2 Tbsp regular soy sauce (ganjang)
- 3 Tbsp water
- 1 tsp red pepper flakes (gochugaru)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 Tbsp finely chopped green parts of a scallion
Cooking Instructions
Step 1
Choose fresh shiitake mushrooms with caps that are not too widely opened and have a firm texture. Since mushrooms shrink when cooked, prepare about 10 mushrooms (200g) to ensure a good amount in the rice. Using fresh shiitake will impart a much deeper flavor to your rice.
Step 2
Remove the tough stems from the shiitake mushrooms. Gently rinse the gills under running water to remove any dirt or debris, as they can sometimes harbor impurities. Afterward, shake off excess water thoroughly. Be careful not to soak the mushrooms for too long, as this can diminish their flavor.
Step 3
Slice the cleaned shiitake mushrooms to your desired thickness and size, or tear them along the grain. Place them in a bowl and mix with 1 Tbsp soy sauce for soup, 1 Tbsp sesame oil, and 2 Tbsp water. This pre-seasoning will enhance the umami of the mushrooms.
Step 4
Thinly slice 5 cloves of garlic. Sliced garlic will soften and infuse the rice with a pleasant aroma as it cooks.
Step 5
Now, let’s prepare the delicious seasoning sauce for the mushroom rice. In a small bowl, combine 1 Tbsp soy sauce for soup, 2 Tbsp regular soy sauce, 3 Tbsp water, 1 tsp red pepper flakes, 1 tsp sesame oil, 1 tsp sesame seeds, and about 2 Tbsp of finely chopped green scallion. Mix everything well. You can adjust the amount of soy sauce to your preference.
Step 6
In a pot, add the rinsed and soaked rice, followed by the sliced garlic. Drizzle 1 Tbsp of perilla oil over the rice. Gently mix the rice, garlic, and perilla oil with your hands. Coating the rice grains with perilla oil helps them cook up fluffy and separate.
Step 7
Use the same measuring cup you used for the rice to add 3 cups of water. The water-to-rice ratio is typically 1:1 for this recipe. Adjust slightly depending on the type of rice or how long it was soaked.
Step 8
Begin cooking the rice with the lid off over medium heat. Do not stir or mix the rice at this stage; let it come to a boil undisturbed. It’s important to watch for when the water starts boiling.
Step 9
Once the water begins to bubble and boil, it’s time to reduce the heat. You can lower the heat even if only a portion of the water is boiling vigorously, rather than the entire surface. This prevents the rice from burning.
Step 10
When the rice water boils, evenly distribute the pre-seasoned shiitake mushrooms over the rice. Cover the pot with the lid, reduce the heat to low, and let it cook for 20 minutes. After 20 minutes, turn off the heat and let the rice steam for an additional 10 minutes. This completes your delicious shiitake mushroom rice.
Step 11
You’ll notice a wonderful aroma of shiitake mushrooms wafting from the pot as it cooks. To recap the cooking process: mix rice, garlic, and perilla oil, cook over medium heat until boiling, then add seasoned mushrooms, cook on low heat for 20 minutes, and steam for 10 minutes off the heat. Anyone can easily make this flavorful shiitake mushroom rice!
Step 12
After the steaming time is complete, carefully open the lid. Using a rice paddle held upright, gently fluff and mix the rice and mushrooms to ensure they are evenly distributed. This helps the mushroom aroma permeate through all the grains.
Step 13
You should have a nice layer of slightly crispy rice (nurungji) at the bottom of the pot. If you don’t see any or it’s not sufficient, you can turn the heat to medium-high for another 2-3 minutes after mixing the rice, before serving. Listen for a ‘crackling’ sound and a toasty aroma – that’s your cue for perfectly browned rice. Be careful not to burn it.
Step 14
This shiitake mushroom rice alone makes for a satisfying meal. Serve it with a simple soup, some kimchi, and a few other side dishes for a complete and delightful dining experience. You don’t need to prepare an elaborate spread; this one dish is often enough to make your meal truly special.
Step 15
Shiitake mushrooms have a relatively low moisture content, which prevents the rice from becoming mushy and ensures it cooks up fluffy. The rich juices from the mushrooms seep into the rice, adding a deep umami flavor and a chewy texture, making them a truly valuable ingredient. Enjoy the diverse and wonderful flavors of shiitake mushrooms in this rice dish.
