Korean Rice with Sautéed Mushrooms
8,1 / 10
ready in 2 h. 55 min.
Cover the rice with water and soak for around 2 hours. Drain through a sieve, rinse and drain well. Use a pestle to crush the grains to roughly half their normal size.
Heat 1 tbsp oil and quickly fry the spring onions. Add the rice, fry together briefly then deglaze with the stock. Bring to the boil and simmer for around 10 minutes, stirring occasionally. When the rice starts to thicken slowly, reduce the heat and cook for around 20 minutes, stirring occasionally, until cooked through. Season to taste with soy sauce and salt.
Heat the remaining oil and fry the mushrooms for 1-2 minutes. Season to taste with soy sauce, salt and ground black pepper.
Arrange the rice on plates. Top with the mushrooms and serve garnished with shoots.