Mushroom Congee 버섯 죽

A Korean Version
Ready in About Half an Hour

How to use reishi mushrooms

This Korean version of Congee uses Shiitake Mushrooms effectively.  Cooking time is shorter than many Chinese versions of Congee — 30 or 40 minutes simmering will be enough.

Mushroom Congee  버섯 죽

Korean

Ingredients

How to cook Asian dishes with Sesame Oil

Sesame Oil

1 cup raw Rice, preferably short-grain
2 tablespoons Sesame Oil
4 ounces boneless Beef, such as Filet or Round
2 cloves Garlic
5 – 6 fresh Shiitake Mushrooms
2 tablespoons Fresh Chives, or Green Onions, chopped
6 cups Chicken Stock

Method

Using garlic to make Nasi Minyak, Savory Rice

Garlic

First wash the Rice.  Soak it in hot Water for half an hour, then put in a colander to drain fully before cooking.

Wash the Mushrooms and slice thinly, then into fine julienne and set aside..  Peel and crush the Garlic cloves, chop finely and set these aside.

Slice the Beef thinly.

The Chives or Green Onions should be finely chopped

When ready to cook, heat a large saucepan until hot, then put in a tablespoon of the Sesame Oil and stir-fry the Beef about 3 minutes until it is well browned, then set aside.

Fry the minced Garlic and Mushroom slices in the same pan for 3 or 4 minutes, then put them in the same bowl as the cooked Beef.

Next heat the same saucepan until hot, put in the final tablespoon of Sesame Oil. When it is hot, put in the Rice and toast it over medium fire, stirring with a wooden spoon so that it does not stick or burn.  Toast the rice for 15 minutes until it smells fragrant and toasty.

Then put in the Stock.  Bring to the boil.  Lower the heat and cook another 15 – 30 minutes, stirring with the wooden soon so it does not scorch.  Cook until the Rice is tender.

Serve in small individual bowls with Soy Sauce, Salt and freshly ground Black Pepper on the side.

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Korea - Busan Ladder Street April 1969

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