Main ingredients 🥩
Tender mugwortRiceGround beefDried shiitake mushrooms
Lim Sung-geun's Fragrant Mugwort Rice
A spring delicacy featuring fragrant mugwort rice cooked with beef stir-fried in dried shiitake broth, maximizing umami and aroma without oil.
🙋 Recommended for
- ⭐ Those seeking a fragrant and healthy green rice dish to stimulate appetite in spring
- ⭐ People looking for a nourishing, non-spicy meal that’s satisfying and wholesome
Ingredients needed 🛒4 servings
- Tender mugwort 150g~200g
- Rice 2 cups (soaked for 40 minutes)
- Ground beef 100g
- Dried shiitake mushrooms 3~4 pieces
- Rehydrated shiitake mushroom water 2 cups
- Salt a pinch
Recipe 🍳
- Wash tender mugwort thoroughly, blanch in boiling water, then soak in cold water for about 10 minutes to remove bitterness. Squeeze out excess moisture.
- Rinse 2 cups of rice thoroughly and soak for 40 minutes. Rehydrate dried shiitake mushrooms and set aside the soaking water as broth.
- Squeeze out moisture from the rehydrated shiitake mushrooms and slice thinly.
- In a pot, add the shiitake mushroom broth without oil, bring to a simmer, then add 100g of ground beef and stir-fry, skimming off any foam that rises.
- Add the soaked rice and sliced shiitake mushrooms to the pot, mix well, then pour in an equal amount of shiitake mushroom broth. Cook over high heat until the rice is done.
- When the rice becomes thick and sticky, stir once, then pile a generous amount of blanched mugwort on top and sprinkle a little salt.
- Cover the pot and steam over low heat for 15 minutes to finish.
- Soak blanched mugwort in water to remove bitterness, and soak rice and dried shiitake mushrooms.
- Add shiitake mushroom broth to the pot, stir-fry the beef, and skim off foam.
- Add soaked rice, sliced shiitake mushrooms, and mushroom broth, then cook over high heat.
- Once the rice thickens, pile on plenty of mugwort, sprinkle salt, and steam over low heat for 15 minutes.
Cooking tips 💡
- Do not sauté the beef in sesame oil or perilla oil, as their strong aromas will overpower the delicate fragrance of mugwort. Always use broth (shiitake mushroom water) instead.
- If the mugwort is particularly tough, soak it in water for more than 20 minutes to fully eliminate bitterness.
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