Mushroom and Burdock Root Rice
[Cancer Prevention Recipe] Nutritious Rice with Mushrooms and Burdock Root
A nourishing and flavorful rice dish that doesn’t require side dishes. This recipe combines the savory depth of mushrooms with the earthy crunch of burdock root and the sweetness of carrots, all infused into perfectly cooked rice. It’s a healthy and satisfying meal that’s easy to make at home.
Rice Ingredients- 2 cups rice (using measuring cup), either white or brown
- 1 large mushroom (e.g., King Oyster Mushroom, about 100g)
- 4 dried shiitake mushrooms (or 4 fresh shiitake mushrooms)
- 1/4 carrot (about 50g)
- 1/2 burdock root (about 100g)
Burdock Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp Korean soup soy sauce (ganjang)
- 1/2 tsp minced garlic
- 1 Tbsp perilla oil
- 1 Tbsp soy sauce
- 1/2 Tbsp Korean soup soy sauce (ganjang)
- 1/2 tsp minced garlic
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
First, prepare the rice. Measure out 2 cups of rice using a measuring cup and rinse it thoroughly until the water runs clear.
Step 2
Soak the rinsed rice in water for about 30 minutes. For cooking the rice, add 550ml of water to the pot (this is slightly less than usual to account for the moisture from the other ingredients).
Step 3
Now, let’s get the vegetables ready! If you’re using dried shiitake mushrooms, soak them in lukewarm water until softened. Fresh shiitake mushrooms can also be used.
Step 4
Clean the burdock root well. Shave it thinly like a pencil or julienne it. Immediately soak the cut burdock root in cold water for about 10 minutes to prevent browning.
Step 5
Once the shiitake mushrooms are rehydrated, remove the tough stems and slice them into bite-sized pieces. Slice the king oyster mushrooms similarly, aiming for roughly the same size as the shiitake.
Step 6
Peel the carrot and julienne it finely. All your vegetable preparations are now complete!
Step 7
We’ll now stir-fry the vegetables with seasoning. In a pan, combine 1/2 Tbsp Korean soup soy sauce, 1 Tbsp soy sauce, 1/2 tsp minced garlic, and 1 Tbsp perilla oil. Heat this mixture over medium-low heat.
Step 8
Once the seasoning mixture is warm and just beginning to simmer (but not boiling vigorously), add all the prepared vegetables to the pan.
Step 9
Turn the heat up to high and stir-fry the vegetables quickly for about 1-2 minutes. The goal is to coat the vegetables evenly with the seasoning without making them watery. This quick stir-fry helps retain their texture and flavor.
Step 10
Spread the stir-fried vegetables evenly over the soaked rice in the rice cooker pot. Now, close the lid and prepare to cook the rice.
Step 11
Place the rice cooker on high heat. Once the water begins to boil and steam rises, reduce the heat to medium.
Step 12
Cook on medium heat for 5 minutes, then reduce the heat to the lowest setting and continue to cook for another 10 minutes.
Step 13
After the low heat cooking, turn off the heat completely and let the rice steam for an additional 10 minutes. This resting period allows the flavors to meld and ensures perfectly fluffy, aromatic rice. Your nutritious mushroom and burdock root rice is ready!
Step 14
Finally, let’s make the delicious bibimbap sauce. In a small bowl, combine 1 Tbsp soy sauce, 1/2 Tbsp Korean soup soy sauce, 6 Tbsp water, 1/2 Tbsp gochugaru, 1 Tbsp chopped green onion, a pinch of sesame seeds, and 1/2 Tbsp sesame oil. Mix well. This sauce is perfect for drizzling over your mushroom and burdock root rice. For an extra kick, you can add shredded seaweed (gim) or finely chopped spicy green chili peppers to the sauce.