Korean Four Mushroom Rice in Stone Pot (Beoseot Bap)
Four Mushroom Rice in Stone Pot or Beoseot Bap is a great one-pot rice dish that highlights the mushroom flavors in a wonderful way. Vegan and Gluten Free.
- Prep time
- 1 hr
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup short grain white rice
- 1/2 cup sweet white rice
- 1/4 cup brown rice
- 1 1/2 cup cut mushrooms, mixed
- 3-4 oz enoki mushrooms ((about half of a 7 oz bag))
- 4 dry or fresh shitake or brown mushrooms
- 3-4 oz fresh oyster mushrooms
- 2 king oyster mushrooms
- 1 tsp perilla seed oil ((deul gireum))
- 1 tsp canola oil ((or other neutral flavored vegetable oil))
- 1/4 cup chopped green onions ((or garlic or wild chives))
- 1 Tbsp soy sauce ((jin kanjang))
- 1 Tbsp water
- 1 tsp perilla seed oil
- 1/2 tsp sesame seeds
Instructions
- 1
Wash and soak all 3 kinds of rice in water for 30 min to 1 hr.
- 2
If using dried mushrooms, soak them in room temp. water for 30 min. DO NOT discard the water! You will be using this mushroom water as stock later.
- 3
If you are using FRESH mushrooms ONLY, you need to make mushroom stock. If you have dried shitake mushrooms, then you can just use the water from soaking the mushrooms. Bring to boil 3 cups of water with 1 piece of dried kelp (dashima), mushroom stems, and 2 mushrooms, sliced. Once it boils, simmer for 15 min.
- 4
After 15 min, clean and cut the mushrooms. Because mushrooms shrink when cooked, slice them thick and a bit bigger than bite size. It is best to rip oyster mushrooms by hand because they are so delicate.
- 5
Drain rice. Get a hot stone pot or cast iron pot or any thick bottom pot that works well for paella or risotto.
- 6
Add 1 tsp perilla seed oil + 1 tsp vegetable oil to a hot pot on medium-high heat. Then add the soaked rice. Stir for 3 min or so until rice starts to become translucent and/or the rice starts to really stick to the bottom. Be careful not to burn the rice.
- 7
Lower heat to medium and add 2 cups of mushroom stock/water or more until rice is just covered in the liquid.
- 8
Add cut mushrooms (except enoki) on top of the rice. Cover and cook on medium heat for 5 min.
- 9
Lower heat to medium-low and cook covered for 15 min.
- 10
While the rice is being cooked, make yangnyeomjang. Chop green onions and coat the green onions with 1 tsp perilla seed oil. This way, the green onions stay fresher in the sauce.
- 11
Complete the sauce by mixing 1 Tbs soy sauce, 1 Tbs water, and 1 tsp sesame seeds with the green onions. Set aside.
- 12
Lower the heat of the rice pot again to low and cook for 10 min more or so until no or very little steam comes from the pot.
- 13
Turn off heat and let it sit covered for 3 min more.
- 14
Now add the enoki Mushrooms on top of the hot Beoseot Bap (Korean Mushroom Rice in Pot).
- 15
Mix the rice with the mushrooms and serve in a bowl with the sauce on the side.