Korean Herb Mushroom Pot Rice
Chamnamul beoseot sotbap is a Korean pot rice cooked with fragrant chamnamul herbs, oyster mushrooms, and shiitake mushrooms in kelp stock. The chamnamul infuses the rice with a fresh, slightly herbaceous scent, while the two types of mushroom contribute contrasting textures - the oyster mushrooms soft and springy, the shiitake firm and woodsy - along with layers of umami. Served with a soy-sesame dipping sauce drizzled over the top and mixed in, it becomes a complete, aromatic meal. Even without any meat, the combination of mushroom depth and herbal brightness makes every bowl feel substantial. The nurungji crust that forms at the bottom of the pot adds a toasty crunch that is one of the small joys of eating pot-cooked rice.
Adjust Servings
Instructions
- 1
Rinse rice 3 to 4 times, soak for 30 minutes, then drain for 10 minutes.
- 2
Cut chamnamul into 4 cm pieces and tear or slice the mushrooms.
- 3
Heat sesame oil in a pot, sauté garlic for 20 seconds, then cook mushrooms with a pinch of salt for 2 minutes.
- 4
Add soaked rice and stir for 1 minute, then add kelp stock and soup soy sauce and mix evenly.
- 5
Bring to a boil over high heat, reduce to low and cook for 13 minutes, then add chamnamul and steam for 3 more minutes.
- 6
Turn off heat, rest for 5 minutes, then gently fluff and serve.
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Nutrition (per serving)
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