Infused with earthy pine mushrooms and nutty ginkgo, Songi Mushroom Pot Rice is a hearty Korean dish cooked in kelp broth. Served with a savory soy-based sauce, this aromatic rice bowl blends rich umami flavors and seasonal ingredients for a warm, nourishing meal.
Try this recipe from W Table.
Ingredients:
- 2 cups rice
- 3 songi mushrooms (or pine mushrooms)
- A handful of white beech mushrooms (or oyster mushrooms)
- 15 ginkgo nuts
- 5 green onions
- 2 cups kelp broth
Seasoned soy sauce ingredients:
- 3 tablespoons soy sauce
- 1 tablespoon cooking wine
- 1 teaspoon red pepper flakes
- 1/2 teaspoon minced garlic
- 1 tablespoon sesame oil
- A pinch of sesame seeds
(Serves 2 to 3)
Instructions:
Rinse the rice and soak it for about 30 minutes. Drain the rice using a strainer.
Tip: You can mix in some glutinous rice for added texture if desired.
Gently brush off any dirt from the songi mushrooms, rinse lightly and tear into bite-sized pieces along the grain. Trim the base of the white beech mushrooms and separate them into smaller pieces. Slice the green onions finely. Lightly roast the ginkgo nuts, then rub them with a paper towel to remove the inner skins. In a bowl, mix the seasoned soy sauce ingredients and add the finely chopped green onions to prepare the sauce.
Place the soaked rice in a pot and add the kelp broth. Arrange the mushrooms and ginkgo nuts on top, cover the pot and bring it to a boil over medium heat.
Once it starts to boil, reduce the heat to low and cook for 15 to 20 minutes. Turn off the heat and let the rice sit for an additional 5 minutes with the lid on. Garnish with chopped green onions, gently mix the rice and serve with the seasoned soy sauce on the side.
[Source: W table]
