Description
Spicy, savory, and umami-packed, this gochujang mushroom rice combines tender shimeji mushrooms, garlic, ginger, and a kick of gochujang (Korean chili paste) for an effortless, flavorful one-pot dish.
Ingredients
Units
Scale
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water
- 1 tablespoon soy sauce
- 1 teaspoon roasted sesame seeds (optional; for additional nuttiness – you can also drizzle with 1 teaspoon sesame oil at the end, as well)
- 2 cloves garlic, minced
- 1/2 tablespoon ginger, grated
- 1 1/2 tablespoons gochujang (adjust to spice preference)
- 1 large handful shimeji mushrooms, trimmed and separated
- 1/2 teaspoon black pepper
- Optional garnish: thinly sliced green onions
Instructions
- Begin by giving your rice a good rinse to clean it. Then pour it into the rice cooker, along with the appropriate amount of water. Be sure to follow the instructions on your rice’s packaging for the correct water amount depending on the type of rice you are using. I used medium-grain rice, which requires 2 cups of water for every 1.5 cups of rice.
- Layer the soy sauce, sesame seeds (if using), garlic, ginger, and gochujang directly on top of the rice. Gently mix these into the water.
- Place the shimeji mushrooms on top of the rice mixture and sprinkle with black pepper. Close the rice cooker and cook on the standard white rice setting.
- Once finished, fluff the rice to mix the mushrooms and seasonings evenly. Serve hot, garnished with additional sesame seeds or green onions if desired.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2