Korean Braised Mushroom & Soy Hotpot with Crispy Rice Crust
Braised mushroom hotpot cooked with garlic, ginger, soy sauce, mirin, gochugaru, pak choi, and served over cooked brown rice.
- 150 g short-grain brown rice
- 300 g mixed mushrooms (cremini, shiitake, oyster)
- 200 g pak choi
- 40 ml soy sauce
- 20 ml mirin
- 5 g gochugaru (Korean red chilli flakes)
- 4 whole garlic cloves
- 15 g ginger root
- 25 ml vegetable oil
- 50 g spring onions
- 2 tsp sesame oil
- 400 ml water or vegetable stock
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Cook brown rice according to package instructions (typically 30–35 minutes). Set aside.
- Step 2
Step 2: Clean mushrooms with a damp cloth and slice thickly (about 5mm). Cut pak choi into 5cm pieces. Mince garlic and ginger.
- Step 3
Step 3: Heat 15ml vegetable oil in a large heavy-bottomed pot or clay pot (dolsot) over medium-high heat.
- Step 4
Step 4: Add minced garlic and ginger, cook for 1 minute until fragrant. Add sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their liquid and begin to brown.
- Step 5
Step 5: Add soy sauce, mirin, and gochugaru to the pot. Stir well to coat mushrooms evenly.
- Step 6
Step 6: Pour in 400ml water or vegetable stock. Bring to a simmer, then reduce heat to medium-low. Add pak choi pieces and simmer for 8–10 minutes until vegetables are tender and flavours have melded.
- Step 7
Step 7: While the braise finishes, heat remaining 10ml oil in a separate frying pan over medium-high heat. Press cooked rice into the pan to form a thin cake, cook undisturbed for 5–6 minutes until a golden, crispy crust forms on the bottom.
- Step 8
Step 8: Drizzle sesame oil over the braised mushrooms and pak choi. Taste and adjust seasoning with soy sauce if needed.
- Step 9
Step 9: Divide crispy rice between two bowls or plates. Top with the braised mushroom mixture and its broth. Garnish with sliced spring onions and serve immediately.
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