Korean Four-Mushroom Perilla-Oil Pot Rice, 2 Servings

Wash and soak all three rice types for 30–60 minutes, then drain. Follow package soaking guidance for any brown rice that requires longer.

Prepare 1.5 cups mixed mushrooms: 1/4 cup shiitake, 1/2 cup oyster, 1/4 cup king oyster and 1/2 cup enoki. This split is an editorial example within the source's total volume.

Simmer 3 cups water with a small kelp piece, clean mushroom trimmings and a few sliced mushrooms for 15 minutes; strain and measure about 2 cups stock.

Heat a thick-bottomed pot over medium-high, add 1 tsp each perilla and neutral oil, and stir-fry drained rice for about three minutes. Reduce heat before it scorches.

Reduce to medium and add about 2 cups mushroom stock to just cover the rice, adjusting slightly for rice variety and absorption.

Arrange all mushrooms except enoki on top, cover and cook five minutes over medium heat followed by ten minutes over medium-low.

Add enoki, immediately cover and cook five minutes more over medium-low, fully cooking it rather than adding it raw at the end as in the source.

Cook another 5–10 minutes on low until little steam escapes and rice is tender. Turn off heat and rest covered three minutes. Add a little water and continue if brown rice is still hard.

Coat 1/4 cup chopped scallions with 1 tsp perilla oil, then mix in 1 tbsp soy sauce, 1 tbsp water and 1/2 tsp sesame seeds.

Mix cooked rice and thoroughly cooked mushrooms, divide into two bowls and serve dressing separately. Chill leftover rice in shallow containers within two hours, use within 3–4 days or freeze, and reheat to 74°C.