Chamnamul Mushroom Pot Rice
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Chamnamul mushroom pot rice cooks 2 cups short-grain rice with 120 g chamnamul, 150 g oyster mushrooms, 80 g shiitake mushrooms, and 2.3 cups kelp stock.
Read more
Rinse the rice 3 to 4 times, soak it for 30 minutes, and drain it for 10 minutes. Remove the tough chamnamul stems and cut the leaves to 4 cm. Tear the oyster mushrooms with the grain and slice the shiitake to 0.5 cm. Cook 1 tsp minced garlic in half of the 1 tbsp sesame oil for 20 seconds, then saute the mushrooms with 0.5 tsp salt for 2 minutes. Add the rice for 1 minute before pouring in the stock and 1 tbsp soup soy sauce. Bring the pot to a boil, cook over low heat for 13 minutes, and add the chamnamul 2 minutes before turning off the heat. Rest covered for 5 minutes and fold in the remaining sesame oil. No separate dipping sauce or nurungji step is part of this recipe.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 2 cups rice 3 to 4 times and soak it in water for 30 minutes.
Transfer the soaked rice to a strainer and drain it for 10 minutes before adding it to the pot.
- 2Prep
Remove the tough stems from 120 g chamnamul and cut it into 4 cm pieces.
Tear 150 g oyster mushrooms into thin strips with the grain and slice 80 g shiitake mushrooms to 0.5 cm.
- 3Control
Heat half the sesame oil in the pot over medium heat and cook 1 teaspoon minced garlic for 20 seconds.
Add the mushrooms with 0.5 teaspoon salt and saute for 2 minutes to drive off surface moisture.
- 4Season
Add the drained rice to the mushrooms and stir-fry for 1 more minute.
Pour in 2.3 cups kelp stock and 1 tbsp soup soy sauce, then stir from the bottom so the rice is evenly distributed.
- 5Control
Bring the pot to a boil over high heat, reduce to low, and cook for 13 minutes.
At 2 minutes before the heat is turned off, open the lid, spread the chamnamul evenly over the rice, and cover again.
- 6Control
Turn off the heat and rest covered for 5 minutes.
Add the remaining sesame oil and fold gently from the bottom without crushing the rice or greens.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 2 cups rice soaked for 30 minutes and drained for 10 minutes
- Finish cue
- Turn off the heat and rest covered for 5 minutes.
- Avoid this
- Remove the tough stems from 120 g chamnamul and cut it into 4 cm pieces.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 9 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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