Chamnamul Mushroom Pot Rice
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
This pot rice is eaten without a dipping sauce; the seasoning, just soup soy sauce and salt, is cooked into the rice.
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Lift the lid and the chamnamul, a fragrant Korean wild green, hits first, while the rice itself carries the flavor of the oyster and shiitake mushrooms sautéed underneath it.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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