Korean Shiitake Mushroom Rice
Pyogo-beoseot-bap is a Korean pot rice that cooks thickly sliced shiitake mushrooms on top of soaked rice, allowing the mushrooms' concentrated umami to infuse every grain as steam circulates under the lid. Once the rice is done, it is mixed with a soy-sesame dipping sauce made from soy sauce, sesame oil, chopped scallion, and toasted sesame seeds, which amplifies the earthy depth of the mushrooms. The shiitakes retain a meaty chew even after cooking, giving the dish a satisfying bite that rivals meat-based rice bowls. Adding julienned carrot introduces subtle sweetness and a splash of color. This is a staple vegetarian option in Korean home cooking, prized for its simplicity and the way a single ingredient can carry an entire meal.
Adjust Servings
Instructions
- 1
Wash rice and soak for 30 minutes.
- 2
Remove stems and slice mushrooms; julienne carrot.
- 3
Put rice, water, and carrot in a pot; top with mushrooms.
- 4
Boil, reduce to low, cook 15 minutes, steam 5 minutes.
- 5
Make sauce with soy sauce, sesame oil, green onion, sesame seeds; mix and eat.
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