Korean Mushroom Porridge (Silky Shiitake Sesame Porridge)
Quick answer
Shiitake mushrooms and onion are sauteed in sesame oil to build a deep aromatic base, then simmered with soaked rice and water for 35 minutes until the grains break down...
What makes this special
- Rehydrated shiitake mushrooms release concentrated glutamates into this silky rice porridge.
- Dried shiitake rehydrated before use concentrates glutamates for a deeper broth
- Shiitake sauteed in sesame oil first to activate fat-soluble aroma compounds
Key ingredients
Core cooking flow
- 1 Rinse 1 cup of rice and soak in cold water for 30 minutes, then drain well.
- 2 Heat 1 tbsp sesame oil in a pot over medium heat and saute the mushrooms and...
- 3 Add the soaked rice and stir-fry 2 more minutes until the grains turn slightly translucent.
Shiitake mushrooms and onion are sauteed in sesame oil to build a deep aromatic base, then simmered with soaked rice and water for 35 minutes until the grains break down into a silky porridge. Despite containing no meat, the natural glutamates in shiitake produce a full-bodied broth, sharpened with a finish of soy sauce and black pepper. Using rehydrated dried shiitake instead of fresh intensifies the woodsy fragrance further, and adding the soaking liquid to the pot deepens the broth even more. A few drops of sesame oil stirred in just before serving leave a nutty note in each spoonful. Mild and settling, it works as a morning meal or as something to eat when the stomach needs rest.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Rinse 1 cup of rice and soak in cold water for 30 minutes, then drain well.
Finely chop 150g shiitake mushrooms and 80g onion. If using dried shiitake, reserve the soaking water to deepen the broth.
- 2Control
Heat 1 tbsp sesame oil in a pot over medium heat and saute the mushrooms and onion for 4 minutes until moisture releases and aroma rises. The glutamates in shiitake dissolve into the oil, building the umami base.
- 3Heat
Add the soaked rice and stir-fry 2 more minutes until the grains turn slightly translucent.
This step coats the outside starch with oil, preventing clumping and producing a smoother consistency.
- 4Control
Pour in 1000ml water, reduce to medium-low heat, and cook for 22 minutes with the lid slightly ajar, stirring occasionally to prevent sticking. Watch for the broth to thicken as the rice grains burst open.
- 5Control
Add 1 tbsp soy sauce and 1/4 tsp pepper, then simmer 5 more minutes on low heat to integrate flavors and adjust thickness.
The salty umami of soy sauce completes the earthy depth from shiitake.
- 6Finish
Check the consistency - it should flow slowly from a spoon.
Serve in a stone bowl or wide dish immediately before it cools.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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