Rice Medium

Korean Truffle Mushroom Pot Rice

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Truffle mushroom pot rice cooks equal amounts of shiitake and king oyster mushrooms in butter, adds soaked rice and vegetable stock, and folds truffle oil into the rice only after the covered rest.

Rinse 2 cups rice until the water is mostly clear and let the grains soak for 30 minutes. Transfer them to a sieve and leave them there for about 10 minutes so surface water drains away. Prepare 120 g shiitake and 120 g king oyster mushrooms, cutting the shiitake into substantial slices and the king oyster into thick pieces. Thinly slice half an onion. Melt 15 g butter in a heavy pot over medium heat and cook the onion and both mushrooms for 4 minutes. Once the mushrooms soften and almost no liquid remains on the bottom, add the drained rice and stir for 1 minute. Pour in 2.25 cups vegetable stock and 1 tbsp soy sauce, scraping across the bottom to distribute the seasoning. Bring the edges to a boil over high heat, immediately reduce to low, cover, and cook for 15 minutes. Turn off the heat and leave the lid closed for 10 minutes. Add 1.5 tsp truffle oil and 2 tbsp chopped scallion, then lift and fold from the bottom so the mushrooms stay intact.

Ingredients

servings

IngredientAmountUnit

Short-grain rice2 cupcup

Shiitake mushroom120 gg

King oyster mushroom120 gg

Onion½ eaea

Vegetable stock2¼ cupcup

Soy sauce1 tbsptbsp

Butter15 gg

Truffle oil1½ tsptsp

Chopped scallion2 tbsptbsp

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Instructions

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

6 steps

1

Step

Rinse 2 cups short-grain rice until the water runs mostly clear, then soak it for 30 minutes.

Drain it in a sieve for about 10 minutes so excess surface water does not make the pot rice mushy.
2

Prep

Slice 120 g shiitake mushrooms not too thin so they stay chewy.

Cut 120 g king oyster mushrooms into thicker pieces for a meaty bite, and thinly slice 1/2 onion so it softens evenly.
3

Control

Set a heavy pot over medium heat and melt 15 g butter.

Add the onion and mushrooms, then sauté for about 4 minutes until they soften, smell savory, and most moisture on the bottom has evaporated.
4

Season

Add the drained rice and stir for 1 minute so the grains are coated with butter and mushroom aroma.

Pour in 2.25 cups vegetable stock and 1 tablespoon soy sauce, scraping the bottom so nothing sticks.
5

Control

When the edges start bubbling over high heat, immediately reduce to low and cover the pot.

Cook for 15 minutes without lifting the lid, using very low heat if the pot is thin to prevent scorching.
6

Finish

Turn off the heat and let the rice rest, covered, for 10 minutes so the grains finish steaming evenly.

Add 1.5 teaspoons truffle oil and 2 tablespoons chopped scallion, then fold gently and serve right away.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Truffle beoseot sotbap draws earthy fragrance from butter-sautéed mushrooms into every grain.
Finish cue: Turn off the heat and let the rice rest, covered, for 10 minutes so the grains finish steaming evenly.
Avoid this: Use very low heat with thin pots to avoid scorching.