Hello rice cooking enthusiasts! Are you in the mood for an exciting and flavorful twist on your classic rice dish? Look no further than our Korean mushroom rice recipe! This dish combines the earthy flavors of mushrooms with the spicy kick of Korean seasoning, creating a delicious and satisfying meal that is sure to impress. Perfect for a weeknight dinner or special occasion, this dish is easy to make and can be prepared in your trusty rice cooker. Let’s get started! We’ve made this korean mushroom rice recipe easy to follow 👨🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.
- 1 cup of jasmine rice
- 2 cups of water
- 4 ounces of sliced shiitake mushrooms
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Green onion, sliced, to garnish
- Rinse the rice until the water runs clear. Drain and set aside.
- In a pot, heat up the vegetable oil over medium heat.
- Add the garlic and stir for about 30 seconds until fragrant.
- Add the shiitake mushrooms and stir for about 5 minutes until softened. Remove from the pot and set aside.
- Add the drained rice to the pot and stir until the rice is coated with oil and garlic.
- Add the water, soy sauce, and sesame oil to the pot and stir to combine.
- Bring the rice to a boil, then reduce the heat to low and cover the pot.
- Cook for about 15 to 20 minutes until the rice is cooked and the water is absorbed.
- Fluff the rice with a fork and mix in the cooked mushrooms.
- Put the lid back on and let the rice sit for 5 minutes to allow the flavors to meld.
- Serve hot, topped with sliced green onions.
In detail: 1. Begin by rinsing 1 cup of jasmine rice until the water runs clear. Drain and set aside. 2. In a pot, heat up 1 tablespoon of vegetable oil over medium heat. 3. Add 2 cloves of minced garlic and stir for about 30 seconds until fragrant. 4. Add 4 ounces of sliced shiitake mushrooms and stir for about 5 minutes until softened. Remove from the pot and set aside. 5. Add the drained rice to the pot and stir until the rice is coated with oil and garlic. 6. Add 2 cups of water, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil to the pot and stir to combine. 7. Bring the rice to a boil, then reduce the heat to low and cover the pot. 8. Cook for about 15 to 20 minutes until the rice is cooked and the water is absorbed. 9. Fluff the rice with a fork and mix in the cooked mushrooms. 10. Put the lid back on and let the rice sit for 5 minutes to allow the flavors to meld. 11. Serve hot, topped with sliced green onions.
How long does korean mushroom rice last in the fridge?
Korean mushroom rice can be stored in the fridge for up to four days after cooking. It is important to let the rice cool down to room temperature and store it in an airtight container before placing it in the fridge. If you want to keep it fresh for a longer time, you can freeze it for up to three months. When reheating the rice, make sure to add a splash of water or broth to help prevent it from becoming dry. Always check the rice for any signs of spoilage before consuming it. If it smells or looks off, discard it immediately.
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Low calorie korean mushroom rice recipe substitutions
To make this Korean Mushroom Rice recipe lower in calories, some substitutions can be made. Firstly, the recipe uses jasmine rice which is higher in calories compared to brown rice or cauliflower rice. Using brown rice or cauliflower rice instead of jasmine rice would significantly reduce the calorie content of the dish. Secondly, the vegetable oil used for cooking can be replaced with a non-stick cooking spray or a small amount of olive oil, reducing the overall calorie content. Lastly, the amount of sesame oil can be reduced or substituted with a low-calorie alternative, such as rice vinegar to reduce the calorie content of the recipe. By incorporating these substitutions, this dish would be a healthier, lower calorie alternative without compromising on the taste.
What to serve with a korean mushroom rice?
Korean mushroom rice is a delicious and satisfying dish that can be enjoyed on its own or as part of a larger meal. To complement the rich and savory flavors of the mushrooms and rice, you may want to consider serving some fresh and crisp vegetables such as cucumber slices or a simple green salad dressed with a light vinaigrette. Alternatively, you could also pair the dish with some protein such as grilled chicken, tofu or fish, or serve it alongside some traditional Korean banchan, or small side dishes, such as kimchi or pickled vegetables, for a more authentic and complete meal. Whatever you choose, be sure to enjoy this tasty and nutritious dish to the fullest!
Whats the best sauce for a korean mushroom rice?
There are several options for sauces that pair well with Korean mushroom rice. One classic option is gochujang sauce, a spicy and savory condiment made from fermented chili paste. Soy sauce and sesame oil can also add depth and flavor to the dish. For those who prefer a milder option, a simple garlic and ginger sauce may be a good choice, adding some aromatic warmth without overwhelming the delicate mushroom flavors. Ultimately, the best sauce will depend on personal taste preferences, so don’t hesitate to experiment and find the perfect pairing for your Korean mushroom rice.
Korean mushroom rice health benefits
Korean mushroom rice has several health benefits due to the ingredients used such as shiitake mushrooms, which are known to contain anti-inflammatory properties, and selenium that supports the immune system. It also contains ginger, which can aid digestion, and brown rice, a whole grain that can help regulate blood sugar and provide essential nutrients. Additionally, Korean mushroom rice is typically a low-fat dish that can be an excellent source of fiber and protein. Overall, Korean mushroom rice can be a nutritious and delicious choice for a balanced diet. However, if you are looking for a recipe that may be even healthier, you can try a quinoa and vegetable stir fry dish that includes superfoods like quinoa, spinach, and broccoli.
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