Korean Four Mushroom Rice in Stone Pot (Beoseot Bap)

User Reviews

4.0

3 reviews
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  • Prep Time

    1 hr

  • Cook Time

    mins

  • Total Time

    1 hr 40 mins

  • Servings

    2

  • Calories

    663 kcal

  • Course

    Main Course

  • Cuisine

    Korean

Korean Four Mushroom Rice in Stone Pot (Beoseot Bap)

Four Mushroom Rice in Stone Pot or Beoseot Bap is a great one-pot rice dish that highlights the mushroom flavors in a wonderful way. Vegan and Gluten Free.

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Ingredients

Servings
  • 3/4 cup short grain white rice
  • 1/2 cup sweet white rice
  • 1/4 cup brown rice
  • 1 1/2 cup cut mushrooms, mixed
  • 3-4 oz enoki mushrooms (about half of a 7 oz bag)
  • 4 dry or fresh shitake or brown mushrooms
  • 3-4 oz fresh oyster mushrooms
  • 2 king oyster mushrooms
  • 1 tsp perilla seed oil (deul gireum)
  • 1 tsp canola oil (or other neutral flavored vegetable oil)

For yangnyeom jang sauce:

  • 1/4 cup chopped green onions (or garlic or wild chives)
  • 1 Tbsp soy sauce (jin kanjang)
  • 1 Tbsp water
  • 1 tsp perilla seed oil
  • 1/2 tsp sesame seeds
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Instructions

Prep ahead:

  1. Wash and soak all 3 kinds of rice in water for 30 min to 1 hr.
  2. If using dried mushrooms, soak them in room temp. water for 30 min. DO NOT discard the water! You will be using this mushroom water as stock later.

Let’s get cooking:

  1. If you are using FRESH mushrooms ONLY, you need to make mushroom stock. If you have dried shitake mushrooms, then you can just use the water from soaking the mushrooms. Bring to boil 3 cups of water with 1 piece of dried kelp (dashima), mushroom stems, and 2 mushrooms, sliced. Once it boils, simmer for 15 min.
  2. After 15 min, clean and cut the mushrooms. Because mushrooms shrink when cooked, slice them thick and a bit bigger than bite size. It is best to rip oyster mushrooms by hand because they are so delicate.
  3. Drain rice. Get a hot stone pot or cast iron pot or any thick bottom pot that works well for paella or risotto. 
  4. Add 1 tsp perilla seed oil + 1 tsp vegetable oil to a hot pot on medium-high heat. Then add the soaked rice. Stir for 3 min or so until rice starts to become translucent and/or the rice starts to really stick to the bottom. Be careful not to burn the rice.
  5. Lower heat to medium and add 2 cups of mushroom stock/water or more until rice is just covered in the liquid.
  6. Add cut mushrooms (except enoki) on top of the rice. Cover and cook on medium heat for 5 min.
  7. Lower heat to medium-low and cook covered for 15 min.
  8. While the rice is being cooked, make yangnyeomjang. Chop green onions and coat the green onions with 1 tsp perilla seed oil. This way, the green onions stay fresher in the sauce.
  9. Complete the sauce by mixing 1 Tbs soy sauce, 1 Tbs water, and 1 tsp sesame seeds with the green onions. Set aside.
  10. Lower the heat of the rice pot again to low and cook for 10 min more or so until no or very little steam comes from the pot.
  11. Turn off heat and let it sit covered for 3 min more.
  12. Now add the enoki Mushrooms on top of the hot Beoseot Bap (Korean Mushroom Rice in Pot). 
  13. Mix the rice with the mushrooms and serve in a bowl with the sauce on the side.

Notes

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  • While the rice is cooking, keep smelling the pot to avoid the rice from burning. Adjust fire if you think it’s burning. Try NOT to open the pot while it is cooking. Korean short grain rice are different from long grain rice and don’t do well when you open the pot while it’s cooking.
  • You may think the yangnyeom jang sauce is pretty bland for Korean standards but this is how Korean Temple food is. It really tries to bring out the natural flavors of the ingredients which are mushrooms in this case. So do not make the sauce too strong/spicy because it will overpower the mushroom flavor.
  • You can use regular sesame oil instead of perilla seed oil. It will be less aromatic but perilla seed oil has a flavor that not everyone likes and is also not easy to get in most countries so sesame oil should work fine.
  • You are welcome to use other kinds of mushrooms, but try to use a variety of flavors and textures.
  • An electric rice cooker can make your life much easier but you will probably not get the same wonderful flavor.
  • Yangnyeomjang sauce is not included in nutrition facts caculation.

Nutrition Information

Show Details
Calories 663kcal (33%) Carbohydrates 135g (45%) Protein 16g (32%) Fat 6g (9%) Sodium 31mg (1%) Potassium 1067mg (30%) Fiber 11g (44%) Sugar 4g (8%) Vitamin A 125IU (3%) Vitamin C 2.4mg (3%) Calcium 22mg (2%) Iron 6.3mg (35%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 663 kcal

% Daily Value*

Calories 663kcal 33%
Carbohydrates 135g 45%
Protein 16g 32%
Fat 6g 9%
Sodium 31mg 1%
Potassium 1067mg 23%
Fiber 11g 44%
Sugar 4g 8%
Vitamin A 125IU 3%
Vitamin C 2.4mg 3%
Calcium 22mg 2%
Iron 6.3mg 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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