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Mushroom Pot Rice (Beoseot-sotbap)

Name: Mushroom Pot Rice (Beoseot-sotbap)
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Short-grain rice 1½ cups (1½ cups (360 ml)); Assorted mushrooms 7.1 oz (200 g); Carrot 1.1 oz (30 g); Soy sauce 2 Tbsp; Sesame oil 1 Tbsp; Kelp stock 1½ cups (1½ cups (360 ml)); Sesame oil 1 tsp; Thin scallions (jjokpa) — for the sauce, a little; Sesame seeds — for the sauce, a little

Rice · serves 2 · 40 min + soaking

The salt and oil classification for this recipe was assigned automatically. If you scaled it up a lot, taste and adjust the seasoning at the end.

How many servings?

How to make it

Amounts in the steps are for 2 servings.

1
Rinse the rice and soak for 30 minutes.
2
Cut the mushrooms into bite-size pieces and fry lightly in sesame oil.
3
Put the rice, fried mushrooms and carrot in a pot, pour in the stock, and cook 5 minutes over high heat, then 10 minutes over low.
4
Once the rice is done, let it steam for 10 minutes.
5
Serve with a sauce of 2 tbsp soy sauce, 1 tsp sesame oil, scallions and sesame seeds to mix in.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

Too salty? Let it down with water or stock. If the dish has no liquid, add more of the main ingredients to dilute the seasoning.

thebobkim.com/en/recipe/bk0207 · BOBKIM

If this one looks like too much work

Sobann makes a meal kit for this too

Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.

Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.

See this week's menu and order See syrups & sauces too