Wente Vineyard\/Golf course<\/figcaption><\/figure>\nI am back in sunny California!!!\u00a0 I am happy to report that I am finally fully moved to California. With my kitchen all organized (hmm.. well almost) and the fridge and pantry stocked, I am now ready for some serious food blogging.. :)) Thank you all for your patience during my relocation.<\/p>\n
I first had this Mushroom Rice (\ubc84\uc12f\ubc25\u00a0 Beoseot Bap) at my sister’s house while I was in Korea and was surprised how good it was. I have never had this lovely mushroom rice before and I wondered why. I think it’s because the dish was part of Korean Temple food and people rarely made Temple food at home way back then.\u00a0 As you may know Korean Temple Food has recently gained large popularity both in and outside of Korea and so many new temple food recipes that were only made and eaten by monks in the past are now becoming part of everyday Korean food.<\/p>\n
The Beoseot Bap was actually made by my nephew who was learning to cook as he was getting ready to leave for grad school in the US. My nephew LOVES meat but this was one dish without meat that he liked well enough to want to cook away from home. It is purely vegetarian and yet it is such a great “comfort” food. It is comforting not because it reminds you of your home or your mom’s cooking but because it really makes you feel warm and happy inside. It’s also good knowing that you have done your body some good. \ud83d\ude42<\/p>\n
Much like mountain greens (\uc0b0\ub098\ubb3c Sannamul), mushrooms (Beoseot \ubc84\uc12f) can be found in great abundance in Korean cuisine. Korean mountains were full of wonderful mushrooms in the old days but now, sadly they can only be found in deep mountains due to pollution. Koreans still love to pick mushrooms from the wild – although every now and then you hear in the news about people getting sick from eating poisonous mushrooms. Yikes!!<\/p>\n
Anyway, this amazingly comforting and delicious Korean hot stone pot mushroom rice is a must try if you are a mushroom lover. This recipe is adapted from my sister #3’s. Thank you sis for sharing it with me!<\/p>\n
Servings: 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking Time: 35 – 40 min\u00a0\u00a0\u00a0 Prep Time: 1 hr\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Difficulty: Medium<\/p>\n
Ingredients<\/p>\n
\n3\/4 Cup short grain white rice<\/li>\n 1\/2 Cup sweet white rice<\/li>\n 1\/4 Cup brown rice<\/li>\n 1 1\/2 C cut mushrooms, mixed\n\n3~4oz (1\/2 a 7oz bag) enoki mushrooms<\/li>\n 4 dry or fresh shitake or brown mushrooms<\/li>\n 3~4oz fresh oyster mushrooms<\/li>\n 2 king oyster mushrooms<\/li>\n<\/ul>\n<\/li>\n 1 tsp perilla seed oil (\ub4e4\uae30\ub984 deul gireum)<\/li>\n 1 tsp canola or other vegetable oil (neutral flavored)<\/li>\n For yangnyeom jang (\uc591\ub150\uc7a5) sauce:\n\n1\/4 C chopped green onions (or garlic or wild chives)<\/li>\n 1 T soy sauce (\uc9c4\uac04\uc7a5 jinkanjang)<\/li>\n 1 T water<\/li>\n 1 t perilla seed oil<\/li>\n 1\/2 t sesame seeds<\/li>\n<\/ul>\n<\/li>\n<\/ul>\nPrep Ahead:<\/p>\n
\nWash and soak all 3 kinds of rice in water for 30 min to 1 hr.<\/li>\n If using dried mushrooms, soak them in room temp. water for 30 min. DO NOT discard the water!! You will be using this mushroom water as stock later.<\/li>\n<\/ol>\nLet’s get cooking:<\/p>\nKorean Mushroom Rice (\ubc84\uc12f\ubc25 Beoseot Bap)<\/figcaption><\/figure>\n\nIf you are using FRESH mushrooms ONLY, \u00a0 you need to make mushroom stock. If you have dried shitake mushrooms, then you can just use the water from soaking the mushrooms. Bring to boil – 3 C water with 1 piece of dried kelp (\ub2e4\uc2dc\ub9c8 dashima), mushroom stems and 2 mushrooms,\u00a0 sliced. Once it boils, simmer for 15 min.\nMushroom stock for Korean Mushroom Rice (\ubc84\uc12f\ubc25 Beoseot bap) – BEFORE<\/figcaption><\/figure>\nAfter 15 min –<\/p>\n
Mushroom stock for Korean Mushroom Rice (\ubc84\uc12f\ubc25 Beoseot bap) – AFTER<\/figcaption><\/figure><\/li>\nClean and cut mushrooms like below. Because mushrooms shrink when cooked, slice them thick and a bit bigger than bite size.\nMushrooms for Korean Mushroom Rice (Oyster, Enoki, King, Brown Mushrooms)<\/figcaption><\/figure>\nEnoki, Oyster, King Oyster, Brown mushrooms cut for Korean mushroom rice in Stone Pot<\/figcaption><\/figure>\nNote – it is best to rip oyster mushrooms by hand because they are so delicate.<\/li>\n
Drain rice. Get a hot stone pot or cast iron pot or any thick bottom pot that works well for paella or risotto. I used a cast iron rice pot here.<\/li>\n Add 1 t perilla seed oil + 1 t vegetable oil to a hot pot on medium high heat. Then add the soaked rice. Stir for 3 min or so until rice starts to become translucent and\/or the rice starts to really stick to the bottom :(. Be careful not to burn the rice.\nSauteeing Rice in Oil for Mushroom Rice<\/figcaption><\/figure><\/li>\nLower heat to medium and add 2 Cups of mushroom stock\/water or more until rice is just covered in liquid like below.\nStock added to Korean Mushroom Rice<\/figcaption><\/figure><\/li>\nAdd cut mushrooms (except Enoki) on top of the rice. Cover and cook on medium heat for 5 min.\nMushrooms added to pot<\/figcaption><\/figure><\/li>\nLower heat to medium-low and cook covered for 15 min.<\/li>\n While the rice is being cooked, make yangnyeomjang. Chop green onions and coat the green onions with 1 tsp perilla seed oil. This way, the green onions stay fresher in the sauce.\nChopped green onions in perilla seed oil<\/figcaption><\/figure>\nThe original recipe uses Korean Wild Chives (\ub2ec\ub798 Dalae) but since they are only available mostly in Korea in the spring, I used green onions for the recipe. You can also use garlic chives (\ubd80\ucd94 buchu) and it should be also really good.<\/li>\n
Complete the sauce by mixing 1 T soy sauce, 1 T water, 1 tsp sesame seeds with the green onions. Set aside.<\/li>\n Lower heat of the rice pot again to low and cook 10 min more or so until no or very little steam come from the pot.<\/li>\n Turn off heat and let it sit covered for 3 min more.<\/li>\n Now add the Enoki Mushrooms on top of the hot Beoseot Bap (Korean Mushroom Rice in Pot). Here is how the yummy Beoseot Bap looks in the pot.\nKorean Mushroom Rice Cooked in Pot<\/figcaption><\/figure>\nIt is ready to be served! Mix rice with mushrooms and serve in a bowl with sauce on the side.<\/p>\n