Chewy and Fragrant Pyogo Beoseot Bap (Shiitake Mushroom Rice)
A mild one-bowl pot rice cooked in an electric rice cooker with burdock root and the water used to soak shiitake mushrooms.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special pot-style rice uses the water from soaking shiitake mushrooms for deep umami. Taking into account the low moisture of julienned burdock root and mushrooms, the water is adjusted just right, then served with seasoned sauce and perilla oil.
- Servings
- 4–5 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- White rice3 cups
- Burdock root1 root, 150 g
- Dried shiitake mushrooms30 g
- Carrot1/2
- Mushroom soaking water3 1/2 cups
- Salt1 tsp
Seasoning
- Red chili pepper2 (minced)
- Large green onion (daepa)6 tbsp (minced)
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Soup soy sauce (guk-ganjang)2 tbsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong), sugar)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame seeds1 tbsp
- Perilla oil (or toasted sesame oil)as needed
- If using fresh shiitake mushrooms, use about 6.
- I washed one burdock root and scraped off the skin using the back of a knife.
- The chili pepper is mainly for color, so you can omit it or replace it with Cheongyang chili pepper.
- Rinse the dried shiitake mushrooms briefly under running water to remove dust or foreign particles, then pour in plenty of lukewarm water and soak for about 20 minutes until softened.
- Season with 1 tsp of salt, pour in 3 1/2 cups of the mushroom soaking water, mix lightly, and let it soak for about 30 minutes.
- Even if the amount of mushrooms and burdock root seems excessive before cooking, they will shrink down once cooked and might leave you wanting more, so it is good to add plenty.
Steps
Prepare the ingredients
The shiitake mushrooms are dried shiitake mushrooms. It is 30 g. If using fresh shiitake mushrooms, use about 6.
I washed one burdock root and scraped off the skin using the back of a knife.
Here is 1/2 carrot, plus large green onion and red chili pepper for the sauce. The chili pepper is mainly for color, so you can omit it or replace it with Cheongyang chili pepper.
Soak the dried shiitake mushrooms
Rinse the dried shiitake mushrooms briefly under running water to remove dust or foreign particles, then pour in plenty of lukewarm water and soak for about 20 minutes until softened.
Do not discard the soaking water; using it to cook the rice makes it much more delicious.
Slice the ingredients
Julienne the burdock root and carrot finely.
Due to the tannin content in burdock root, it browns as soon as it is peeled and comes into contact with oxygen.
They say not soaking it in vinegar water just because of browning lets you absorb more of its healthy nutrients.
Ideally, they say you should not even peel burdock root and just wash it thoroughly since the skin is full of nutrition, but I scraped the peel off lightly here and there.
Make the seasoning sauce
Add all seasoning sauce ingredients except perilla oil (or sesame oil) and mix together.
You will add the perilla oil when mixing the rice to maximize the nutty aroma and flavor.
Here is 3 cups of white rice.
Simply wash it, drain briefly in a sieve, and pour into the rice cooker.
We will adjust the cooking water after adding all the ingredients.
Adjust the rice cooking water
Pour the washed rice into the bottom and place all the ingredients on top.
Season with 1 tsp of salt, pour in 3 1/2 cups of the mushroom soaking water, mix lightly, and let it soak for about 30 minutes.
When ingredients in pot rice have a lot of moisture, you should use less water than rice or keep it equal, but...
Burdock root, mushrooms, and carrots have almost no moisture, so I added a little more water to cook the rice.
If you cook it on the white rice cycle, you get mushroom rice that is neither too soft nor too firm, but just right.
Even if the amount of mushrooms and burdock root seems excessive before cooking, they will shrink down once cooked and might leave you wanting more, so it is good to add plenty.
Finish
While scooping the rice, the fragrant aroma of burdock root and shiitake mushrooms fills the air.
I was so hungry and wanted to eat right away that I barely took photos...
Top with seasoning sauce, drizzle with plenty of perilla oil, and mix together; take a mouthful and the fragrance and enjoyable texture will fill you with pure happiness from a single meal.
It is also great wrapped in gopchang gim (curly dried seaweed sheets) or unseasoned dried seaweed sheets.
Ppunwife's tips
- Do not discard the soaking water; using it to cook the rice makes it much more delicious.
- They say not soaking it in vinegar water just because of browning lets you absorb more of its healthy nutrients.
- When ingredients in pot rice have a lot of moisture, you should use less water than rice or keep it equal, but burdock root, mushrooms, and carrots have almost no moisture, so I added a little more water to cook the rice.
- It is also great wrapped in gopchang gim (curly dried seaweed sheets) or unseasoned dried seaweed sheets.
FAQ
Can I use fresh shiitake mushrooms instead of dried ones?
If using fresh shiitake mushrooms, you can prepare and use about 6.
Do I need to soak the burdock root in vinegar water to prevent browning?
Leaving it out of vinegar water helps you absorb the full nutritional benefits of the burdock root.
Why do you use a little more water than usual?
Burdock root, dried mushrooms, and carrots have very little moisture of their own, so add slightly more cooking water than the amount of rice.
