Mushroom and Oyster Rice Cooked in a Stone Pot with Spring Onion Sauce
Let’s Make Mushroom and Oyster Rice in a Stone Pot (Including a Delicious Spring Onion Sauce)
Our dining table is filled with the scents of spring! Today, we’re making a comforting mushroom and oyster rice, enhanced by a vibrant spring onion sauce. The delicate aroma of spring is truly here. This dish is perfect for a light yet satisfying meal, bringing the freshness of spring right to your plate.
Rice Ingredients- 1.5 cups rice (approx. 270g)
- 1 cup fresh oysters (approx. 150g)
- 3 Songyi mushrooms (approx. 50g)
Seasoning Sauce Ingredients- 1/2 bunch spring onions (approx. 20g)
- 1 Tbsp soy sauce
- 1/3 Tbsp sesame seeds
- 1/3 Tbsp sesame oil
- 1/3 Tbsp red pepper flakes
- 1/2 bunch spring onions (approx. 20g)
- 1 Tbsp soy sauce
- 1/3 Tbsp sesame seeds
- 1/3 Tbsp sesame oil
- 1/3 Tbsp red pepper flakes
Cooking Instructions
Step 1
First, rinse the rice thoroughly. Drain the rinsed rice in a sieve for a moment. Place the rice in a stone pot (ttukbaegi). Add water, about 1.2 times the volume of the rice. Note: The amount of water might vary slightly depending on the type of stone pot.
Step 2
Cover the stone pot with its lid and bring it to a boil over medium-high heat. Once the water starts boiling, reduce the heat to medium-low. Let it simmer, covered, for about 5-7 minutes, allowing the water to reduce. Be careful not to let the water boil over.
Step 3
Continue to cook until the water has mostly evaporated and the rice is just slightly moist. You’ll see small bubbles and the water level will recede significantly.
Step 4
Once the water has mostly evaporated, thinly slice the Songyi mushrooms, arranging them decoratively on top of the rice. Then, generously add the cleaned fresh oysters over the mushrooms and rice. Adding oysters later prevents them from becoming tough.
Step 5
Cover the stone pot again and reduce the heat to the lowest setting. Let the rice steam for about 8 minutes. This steaming process allows the rice grains to become fluffy and the flavors of the oysters and mushrooms to fully infuse into the rice.
Step 6
While the rice is steaming, let’s prepare the delicious spring onion sauce. Finely chop the cleaned spring onions. In a small bowl, combine the chopped spring onions, 1 Tbsp soy sauce, 1/3 Tbsp sesame seeds, 1/3 Tbsp sesame oil, and 1/3 Tbsp red pepper flakes. Mix everything together well with a spoon. The fragrant spring onions and savory sauce will create a perfect pairing with the rice.
