Photography by Selina S. Lee
I finally got around to write up a recipe for this yummy mushroom stone pot rice. I also did a demo of this dish at the latest Banchan Workshop. You can buy the granite stone pot (Dolsot) at Korean market kitchen supply stores or on Amazon! Check out the recipe below. Enjoy!
Photography by Selina S. Lee
MUSHROOM STONE POT (DOLSOT) RICE (버섯돌솥밥) – 4 Servings
INGREDIENT
2 cups mixed wild mushrooms or
any kind of mushrooms your choice
1 cup brown short grain rice
½ cup white short grain rice
½ cup white sweet rice
1 + ⅓ cup water
2 cut dried kelp pieces
SAUCE
¼ cup soy sauce
¼ cup finely chopped mushrooms
2 tbsp finely chopped scallions
2 tbsp finely chopped Korean green chili peppers
1 tsp minced garlic
1 tsp toasted sesame seeds
1 tsp sesame oil
2 tbsp water – optional (to thin it out)
PREPARATION
Prepare the rice by mixing the grains and wash them in warm water. I usually wash and drain up to 5 times until rice is clean. Prepare the mushrooms by cleaning and dusting with damp towel then shred them by hand into long bite size pieces. Sauteed the mushrooms on a skillet without any oil until smokey flavor of mushroom comes out. NOTE: Be sure not overcook or burn the mushrooms. Prepare the dried kelp by cutting (if not cut already) and by rinsing them in water. Prepare the sauce by mixing all the ingredients (in the order listed above) together then set it aside.
COOKING INSTRUCTION
1. In a stone pot, add washed rice and 1 + ⅓ cup water. Place the cooked mushrooms around the edges of the pot on top of the rice leaving a small hole in the middle. This will help cook the rice better by leaving a space for the steam to come out. Insert the kelp pieces in the middle hole.
2. On a med-high heat cook the rice with lid closed (10 min). Once it starts to boil, lower the heat to lowest, open the lid slightly for the steam to come out (5 min). Once it stops boiling, turn the heat off, close the lid and let it sit for another (5 min). NOTE: Stay close to the pot by checking and watching to ensure it doesn’t overflow.
3. Take the kelp out, mix the rice and the mushroom. Serve with the homemade sauce!
Photography by Selina S. Lee