Korean Mushroom Rice

Super easy peasy mushroom rice! After making Soomi’s Seoul Bulgogi, I had some extra mushrooms left with no plans on how to use it. This is the perfect recipe to make when you have variations of mushrooms left in your fridge. The recipe calls for shiitake and oyster mushrooms but should be lovely with any mushroom you have on hand. Asian recipes tend to stick to shiitake, oyster, king oyster, enoki mushrooms but I imagine our most common mushrooms in the US like white button and portobello will work too! Dry pan-frying the mushrooms is an optional step but highly recommended for white button mushrooms which are a bit harder/dryer than the others.

Either way, a super simple for really lazy (or really busy) days. I made this on the day my husband was on-call for the night because we never know when he will be home and also need to run out again. Simple but also very nutritious to last him through the long hospital call days.

The mushrooms and uncooked rice are simply cooked in a rice cooker, served with a soy sauce based sauce that will bring a bit more excitement to the earthy bowl of mushroom rice.

*Recipe from Korean Cookbook “Meals that don’t require side dishes”

Print Recipe

Mushroom Rice

Servings

2 people

Ingredients

• 1 ⅓ cup uncooked rice
• 3 shiitake mushrooms
• 1 cup oyster mushrooms ** below
• 4 inch square kelp (10 cm, dashima)

Soy Sauce Dip

• 3 Tbsp soy sauce
• 2 green onions
• 1 tsp minced garlic
• 1 Tbsp sesame oil
• 1 Tbsp roasted sesame seeds optional*

• 1 Tbsp roasted sesame seeds optional*

Servings 2 people Ingredients 1 ⅓ cup uncooked rice 3 shiitake mushrooms 1 cup oyster mushrooms ** below 4 inch square kelp (10 cm, dashima) Soy Sauce Dip 3 Tbsp soy sauce 2 green onions 1 tsp minced garlic 1 Tbsp sesame oil 1 Tbsp roasted sesame seeds optional* 1 Tbsp roasted sesame seeds optional*

Instructions

1. Rinse the uncooked rice 2-3 times. Soak it in water for 30 minutes and drain.
2. Slice the mushrooms thinly.
3. Soak the shiitake mushroom and kelp in about 1 - 1½ cups of water for 10 minutes. (If not using shiitake mushrooms, just soak the kelp!)

   
4. *Optional step: stir fry the oyster mushrooms on a nonstick frypan without any oil to deepen the aromatic mushroom flavors when added to the rice. (If stir-frying, stir fry all variations of mushrooms except the shiitake which is soaked in the kelp water) Harder mushrooms like white button are highly recommended to stir fry.

   
5. In the rice cooker, add in the uncooked rice, top with both the shiitake and oyster mushrooms and add in the kelp soaked water. Add only about 80% of the water normally added since the mushroom will also release some water. (I added to just above the 1 cup line instead of matching it to 1⅓.

   
6. *If your rice-cooker is multi-optioned, set the rice cooker to cooking for brown rice. If not, set to your normal rice setting.
7. While the rice is cooking, make the soy sauce dip. Add in all the sauce ingredients and mix well.

   
8. Once the rice cooker is done, mix the rice well in the rice cooker to steam out the hot air and evenly distribute the mushrooms. Serve in a large bowl with a spoonful of soy sauce on top of each rice mouthful!

   

Recipe Notes

*In place of the shiitake and oyster mushrooms, you can use  1½ - 2 cups of mushroom in the variety that you have available at home (shiitake, king oyster, oyster mushrooms, enoki etc)! This recipe is very flexible and will infuse the earthy flavors of the mushrooms into the rice.