Jujube and Shiitake Mushroom Rice
Nutritious Jujube and Shiitake Mushroom Rice with Chamdream Gyeonggi Rice
We’ve made a delicious and healthy Jujube and Shiitake Mushroom Rice in a stone pot using Chamdream Gyeonggi rice, known for its soft and chewy texture. This recipe offers a delightful combination of sweet jujubes, deeply flavorful shiitake mushrooms, and savory chestnuts, making it a satisfying meal.
Main Ingredients- 1 cup Chamdream Gyeonggi rice (approx. 180g)
- 2 shiitake mushrooms
- 4 jujubes
- 4 chestnuts
Cooking Instructions
Step 1
Today, we’ll be using ‘Chamdream’ rice, a premium variety from the Gyeonggi province. This rice is renowned for its soft yet chewy texture, making it an excellent complement to various Korean dishes. Its mild flavor also aids digestion.
Step 2
First, wash the rice thoroughly under running water. Rinse gently to avoid breaking the grains. After washing, drain the rice in a sieve and let it soak for about 30 minutes. This soaking process helps the rice cook up fluffy and delicious.
Step 3
Take two fresh shiitake mushrooms, remove the tough stems, and wipe the caps clean. Then, thinly slice the mushrooms. If you’re using dried shiitake mushrooms, rehydrate them in lukewarm water for 10-15 minutes before slicing.
Step 4
Prepare one piece of dried kelp to add a savory depth to the rice. A piece about 5cm x 5cm is suitable.
Step 5
Prepare the sliced shiitake mushrooms, peeled and halved chestnuts, and pitted and finely chopped jujubes. These prepared ingredients will add a wonderful aroma, sweetness, and nutty flavor to the rice.
Step 6
Let’s make a flavorful broth for our rice! In a pot, combine 300ml of water, 1 Tbsp of dried anchovy powder, and the prepared kelp. Simmer over medium heat for about 5 minutes to extract the umami from the kelp and the savory notes from the anchovies. Remember to remove the kelp once the water starts boiling to prevent a bitter taste.
Step 7
After simmering for 5 minutes, you should have about 250ml of broth remaining. To this broth, add 1 Tbsp of soy sauce and 1 Tbsp of cooking wine (mirin) for added flavor. Stir well to combine.
Step 8
Now, let’s prepare the stone pot for cooking. Spread the rinsed and drained Chamdream Gyeonggi rice evenly at the bottom of the stone pot.
Step 9
Arrange the prepared shiitake mushrooms, chestnuts, and jujubes attractively on top of the rice. The colorful ingredients make the dish look very appetizing.
Step 10
Sprinkle a pinch of salt over the ingredients for seasoning, and then carefully pour in the 250ml of prepared broth. Ensure the water level slightly covers the ingredients.
Step 11
Place the stone pot on the stove over high heat and bring the mixture to a boil, which should take about 5 minutes. Once the broth starts to bubble, reduce the heat.
Step 12
Cover the stone pot with its lid and reduce the heat to medium. Let it cook for 15 minutes, allowing it to steam. You’ll hear a gentle simmering sound, indicating that the rice is cooking perfectly.
Step 13
After 15 minutes, turn off the heat. Keep the lid on and let the rice steam for another 30 minutes. This resting period allows the moisture to distribute evenly, resulting in a moist and tender texture. You might find a slightly crispy layer of rice (nurungji) at the bottom of the pot.
Step 14
There you have it – a beautifully cooked Jujube and Shiitake Mushroom Rice! The grains of rice are distinct and glistening, looking absolutely delicious.
Step 15
Drizzle 1 Tbsp of sesame oil over the hot rice to add a fragrant aroma, and sprinkle with toasted sesame seeds to finish. Gently fluff the rice with a spatula to separate the grains before serving. The subtle, non-intrusive flavor of the Chamdream rice truly allows the natural tastes of the ingredients to shine through, creating a wonderfully satisfying meal. Enjoy your cooking!
