I'm Back. ㅣ cooking korean food, eating alone, working out, and 2M!

By Doobydobap · 30 min

Ingredients

Instructions

1. Cut the mushrooms into bite-sized pieces or slice them thinly.
2. Rinse the rice by rubbing the grains between your palms, repeating at least 7 times or until the water runs clear.
3. Soak the rice in cold water for 30 minutes.
4. Drain the rice and transfer it to a heavy-duty pot.
5. Add the water, soy sauce and mushrooms on top of the rice.
6. Cover and heat on high until the mixture starts to boil.
7. Lower the heat to the lowest setting and cook for 12 minutes.
8. Score the king oyster mushroom diagonally, cutting only about one-third of the way down.
9. Melt butter in a skillet over medium-high heat. When it starts to foam, place the king oyster mushroom scored side down, then turn the heat to medium.
10. Press down on the middle of the mushroom as it fries; it may curl, and pressing gives an even crust.
11. Turn off the heat and let the rice rest, covered, so it finishes cooking from residual heat.
12. Add 1 tablespoon of butter to the warm rice and top with the roasted mushrooms.
13. Pour the miso sauce over the rice and gently mix with a wet rice paddle.

Summarized from Doobydobap's video. Watch it for the details.

More recipes with

RiceMushroomMiso