Korean Shiitake Mushroom Rice

Quick answer

Total time: 40 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Pyogo-beoseot-bap is a Korean pot rice that cooks thickly sliced fresh shiitake mushrooms directly on top of soaked rice, allowing the mushrooms' concentrated umami and earthy aroma to infuse every grain as steam circulates inside the sealed pot.

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 already present in the rice and ties all the flavors into a cohesive bowl. The shiitake mushrooms retain a satisfying meaty chew even after the cooking process, giving the dish a substantive bite that rivals meat-based rice bowls and makes the absence of protein go unnoticed. Adding julienned carrot to the pot introduces a subtle natural sweetness and a vivid splash of color to the cross-section when the rice is served. This is a classic vegetarian option in Korean home cooking, valued for the remarkable way a single key ingredient can carry an entire meal without requiring broth, seasoning, or complexity beyond the mushroom itself.

Ingredients

servings

IngredientAmountUnit

Rice1½ cupcup

Fresh shiitake mushrooms150 gg

Carrot40 gg

Soy sauce2 tbsptbsp

Sesame oil1 tbsptbsp

Green onion20 gg

Sesame seeds1 tsptsp

Water1½ cupcup

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Rinse 1.5 cups of rice 3 to 4 times until the water runs almost clear.

Drain briefly in a sieve, then soak the rice in fresh water for 30 minutes so the grains cook evenly.
2

Prep

Remove the stems from 150 g fresh shiitake mushrooms and slice the caps a little thick so they keep their chew.

Cut 40 g carrot into thin julienne, avoiding very thick pieces that may stay firm.
3

Step

Drain the soaked rice and place it in a pot with 1.5 cups water.

Spread the carrot evenly over the rice, then arrange the shiitake on top so the mushroom aroma steams downward.
4

Control

Cover the pot and cook over high heat until strong steam appears.

Reduce to low heat and cook for 15 minutes without opening the lid, since lifting it releases steam and can leave the rice uneven.
5

Control

Turn off the heat and let the pot rest, still covered, for 5 minutes.

Open the lid and check that the shiitake looks moist and the rice grains look glossy rather than wet or chalky.
6

Season

Mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, 20 g chopped green onion, and 1 teaspoon sesame seeds.

Fluff the rice from bottom to top, then add the sauce little by little so it does not become too salty.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Fresh shiitake slices steam directly on rice, infusing every grain with concentrated umami.
Finish cue: Open the lid and check that the shiitake looks moist and the rice grains look glossy rather than wet or chalky.