Ready under 40min DIFFICULTY Medium
- 180g short grain white rice
- 120g sweet white rice
- 2 Tbsp sorghum
- 2 Tbsp glutinous millet
- 2 Tbsp glutinous barley
- 2 cups of mixed Asian mushrooms :
- Enoki ( to add at the very end)
- Eryngii (King oysters)
- Oysters mushrooms
- 1L water
- Kelp (10 x 10cm)
- 1 tsp toasted sesame oil or perilla seeds oil
- 1 Tbsp vegetable oil
For the seasoning sauce:
- 2 spring onions thinly sliced
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 tsp toasted sesame oil
- Toasted sesame seeds
Cooking instructions :
The day before
1/ Measure and then soak sorghum, millet and barley in cold water overnight. Change the soaking water once minimum.
In the morning
1/ Wash thoroughly by rubbing the sweet rice with your hand in water. Rinse and drain three times or until the water runs clear.
2/ Soak for an hour.
When you start prepping lunch
Short grain white rice:
1/ Wash thoroughly by rubbing the rice with your hand in water. Rinse and drain three times or until the water runs clear.
Mushroom broth :
1/ Wash your mushrooms
2/ Cut the feet of the shiitake and combine with 1L water and a 10 x 10cm piece of kelp. Bring to a simmer for about 15min to make the most delicious broth, making sure it doesn’t foam.
3/ Discard the mushroom feet and kelp and reserve the broth.
1/ Slice the shiitake thickly
2/ Tear apart the oysters mushrooms in thick stripes.
3/ Clean and trim the feet of the enoki and shimeji mushrooms.
Seasoning sauce :
4/ Prep the sauce by mixing the soy sauce with a tablespoon of water, the toasted sesame oil, toasted sesame seeds and the thinly sliced spring onions.
5/ In an earthenware cooking bowl, a stone bowl (dolsot) or a pot with a heavy bottom, warm up the vegetable oil and sesame oil on medium-high heat.
6/ Mix all your drained grains and rice together and add to the pot.
7/ Using a wooden spoon, carefully stir fry for about 3-4 min until the rice becomes slightly translucent.
8/ Carefully pour the mushroom broth on the rice until covered.
9/ Add the mushrooms, layering them elegantly. Don’t add the enoki yet as they just need a couple of minutes cooking.
10/ Lower the heat to medium, cover the pot and cook for 15min.
11/ After 15min, lower the heat to minimum and cook for a further 10min.
12/ Add the enoki. Cook for another 2 min.
Serve immediately with some kimchi on the side.
Add a little of the sauce and mix the mushrooms and multigrains rice together.
Tip : be very mindful when cooking the rice. If it starts to smell a bit too toasty, lower the heat. You should refrain from opening the lid while cooking as steam would escape.
Why mixed grains?
All the different types of grains bring you a whole array of nutrients and vitamins. They help you feel fuller for longer.
Feel free to use other grains like brown rice. Or even quinoa if in a rush and you have no time for soaking.
Black rice will give the most beautiful purple tinge to your rice bowl. Just use a tablespoon of dry black rice, it’s more than enough.
Koreans also love to add lots of beans to their rice, to up their protein and fiber intake. Chickpeas, red beans (adzuki beans), black beans, etc. The important thing to remember with these is that a little goes a long way and that they will need to soak overnight to remove any possible toxin and be fully rehydrated. Or use tinned beans for a convenient shortcut.