Shiitake Mushroom and Bean Sprout Rice: A Fantastic Duo for a Special Meal
Shiitake Mushroom and Bean Sprout Rice: A Fantastic Duo for a Special Meal
A Delightful Rice Dish with Shiitake Mushrooms and Bean Sprouts – Perfect for Reviving Your Appetite!
Today, I’m sharing a special rice recipe generously packed with fresh shiitake mushrooms, known for their wonderful flavor and aroma. The combination of chewy shiitake mushrooms and crisp bean sprouts creates a unique and appetizing dish that’s sure to awaken your palate. Let’s create a wonderful meal with just one pot!
Rice Ingredients- 6 fresh shiitake mushrooms (or about 8 if they are small)
- 500g fresh bean sprouts (prepare a generous amount)
- 250g beef brisket (thinly sliced, like for bulgogi)
- 4 leaves of well-fermented napa cabbage kimchi (chopped into bite-sized pieces)
- 2.5 servings of rice (rinsed and soaked for better results)
Seasoning and Marinade- 3 Tbsp soy sauce (for marinating)
- 1 Tbsp perilla oil (deulgireum)
- 1/2 Tbsp sesame oil
- 3 Tbsp soy sauce (for marinating)
- 1 Tbsp perilla oil (deulgireum)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the fragrant shiitake mushrooms. Remove the stems, then slice the caps thinly on an angle, about 0.5cm thick, and then cut them into thick strips. This slicing method provides a pleasant chewiness.
Step 2
Next is marinating the beef. In a bowl, combine the thickly sliced beef with 3 tablespoons of soy sauce and 1 tablespoon of perilla oil. Gently mix and let it marinate for a short while. Marinating the beef adds a deeper flavor to the rice.
Step 3
For the kimchi, lightly scrape out the excess filling and chop it into small pieces, about 1cm. Then, add 1/2 tablespoon of sesame oil and gently massage it into the kimchi. The fragrant, seasoned kimchi pairs wonderfully with the rice.
Step 4
Rinse the crisp bean sprouts thoroughly under cold water and drain them well in a colander. Ensure that no heads or tails have fallen off.
Step 5
Now it’s time to cook the rice. Rinse the rice and place it in your rice cooker. Use about 10-20% less water than you would for regular white rice, as the moisture from the toppings will also cook the rice. Spread the drained bean sprouts evenly over the rice. Then, layer the seasoned kimchi, marinated beef, and sliced shiitake mushrooms on top. Set your rice cooker to the ‘White Rice, High Pressure’ mode and start cooking. (Cooking time may vary depending on your rice cooker model.)
Step 6
Once the delicious aroma of rice fills your kitchen, it’s time to open the lid! Approximately 35 minutes later, your wonderful shiitake mushroom and bean sprout rice will be ready. Give it a gentle stir before serving. Enjoy this delightful dish while it’s warm!
