Korean Temple Food Week
Recipes

Main Dishes

Rice

Steaming

Cooked Rice with Shiitake Mushrooms

Ingredients

· 2 Servings of Rice

· 20 Dried Shiitake Mushrooms

· 15cm Burdock

· 2T Sesame Seed Oil

[Seasoning]

· 1 Green Chili

· 1 Red Chili

· 2T Thick Naturally Brewed Soy Sauce

· 1T Traditional Naturally Brewed Soy Sauce

· 1T Vegetable Stock

· 1T Sesame Seed Oil

· 1T Sesame Seeds

Directions

1

Wash the rice and soak in water.

2

Wash the dried shiitake mushrooms and soak in water.

3

Remove stems of the soaked mushrooms, squeeze with hands to remove water and shred.

4

Peel the burdock, cut diagonally and wash.

5

Pan-fry the prepared shiitake mushrooms and burdock using sesame seed oil stirring, adding the vegetable stock when it’s about to burn.

6

Arrange the cooked mushrooms and burdock at the bottom of a separate pot and put the socked rice. Bring the pot to heat to cook the rice.

7

Before bringing the pot to heat, make sure to add water until the rice are just soaked. While cooking, mix the ingredients for about two times.

8

Chop the green chili and red chili and mix with the thick Naturally Brewed Soy Sauce, sesame seeds and sesame oil.

9

Mix the well-cooked rice and serve in a bowl, with the prepared soy-sauce-based seasoning.

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