🥢 Introduction
You don’t need a rice cooker to make delicious Korean shiitake mushroom rice.
I made this on one of those days when I wanted something warm and comforting, but didn’t feel like making a whole bunch of dishes.
I love how much flavor mushrooms can add to a simple bowl of rice. The shiitake mushrooms make the rice savory and fragrant, and I like finishing it with fresh chives and an egg yolk. Mix everything together while the rice is still warm, and it becomes so rich and satisfying.
And honestly, you don’t really need anything else with it. No extra sauce, and no need to make several side dishes. Just a bowl of this mushroom rice is enough for me.
Of course, if you have some kimchi on the side, even better. But on its own, this is already a really good meal.
It’s simple, cozy, and one of those dishes I can make without thinking too much about it. Just rice, mushrooms, chives, and an egg yolk—and that’s it.
🛒Ingredients
✓ 300g Korean short-grain rice (before soaking)
✓ 70g shiitake mushrooms, chopped – These go into the rice for lots of mushroom flavor.
✓ 30g shiitake mushrooms, sliced – For the top.
✓ 40g fresh chives, chopped – Adds a fresh, herby flavor.
✓ 300ml water
✓ ½ tsp salt – Just enough to lightly season the rice.
✓ 1 egg yolk– For a rich and creamy finish
✓1 tbsp sesame oil – Adds a nice nutty aroma.
✓ Soy sauce – as much as you like
🍳 How to Make Korean Shiitake Mushroom Pot Rice
Step 1. Choose and Soak the Rice
I recommend using Korean short-grain rice for this recipe. It gives the mushroom rice that soft, slightly sticky texture that makes it so comforting.
Not sure which rice is best for Korean cooking?
👉 [The Best Rice for Korean Cooking]
Measure 300g (about 360ml) of rice before soaking, then soak it in water for 20–30 minutes.
Drain it well before cooking.
Step 2. Cook the Rice
Add the soaked rice, 300ml water, ½ tsp salt, and 70g chopped shiitake mushrooms to your pot.
Bring it to a boil over medium heat, giving it a gentle stir a few times so the mushrooms mix into the rice.
Step 3. Add the Topping
Once the water has mostly cooked off, smooth the rice out evenly and place the 30g sliced shiitake mushrooms right in the center.
step 4. Let It Cook
Put the lid on and turn the heat down to low. Cook for 10 minutes.
If your lid has a large steam vent, cover the vent with a clean kitchen towel to help keep the steam in.
Turn off the heat and leave it covered for 15 minutes.
Low heat 10 min → Rest 15 min
step 5. Finish and Serve
Add the chives and egg yolk, then drizzle over 1 tbsp sesame oil.
Add soy sauce to taste, mix everything together, and enjoy while the rice is warm.
🍽️ Serving Tips
This mushroom rice is best eaten warm, right after it’s cooked. The egg yolk, fresh chives, sesame oil, and soy sauce make the rice rich, savory, and really flavorful.
I especially love the deep, earthy aroma of the shiitake mushrooms. You don’t really need any side dishes with this—it’s good enough on its own. But if you have some roasted seaweed, try wrapping the rice in it. It’s one of my favorite ways to eat it.
For the soy sauce, just add as much as you like. I wouldn’t worry too much about measuring it exactly. Add a little, mix it in, and see how it tastes.
❓ FAQ
Q. Can I make it vegan?
A. Yes! Just skip the egg yolk. It’s still really good without it.
Q. Can I add more mushrooms?
A. Of course. If you add more, use a little less water. Mushrooms release quite a bit of water while cooking, so this helps keep the rice from getting too soft.
Q. What if my lid has a large steam vent?
A. If too much steam is escaping, cover the vent with a clean kitchen towel while cooking. Just keep the towel safely away from the heat.
Q. What if the rice is still undercooked?
A. Add a tablespoon or two of water, cover it, and cook over low heat for a few more minutes. Then let it sit for another 5–10 minutes.
Q. What if the rice is too wet?
A. Leave the lid off and cook it over very low heat for a few minutes to let some of the moisture out.
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Korean mushroom rice
Ingredients
Method
- Soak rice for 20–30 minutes, then drain.
- Add rice, water, salt, and 70g chopped shiitake to a pot. Bring to a boil.
- Smooth the rice and place 30g sliced shiitake in the center.
- Cover and cook on low for 10 minutes. Turn off the heat and rest, covered, for 15 minutes.
- Add chives, egg yolk, sesame oil, and soy sauce to taste. Mix and serve warm.
Hi, I’m Vella, a Korean home cook sharing easy Korean recipes for everyday cooking. I focus on simple recipes, practical tips, and ingredients that are easy to find outside Korea.