Dolsot mushroom rice with reishi tea

Judy Joo shows how to produce a Korean vegetarian rice dish using a hot stone bowl
By Judy Joo
Dolsot mushroom rice with reishi tea
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 45 minutes
  • Effort: easy


For the reishi tea

  • 3-4 reishi mushrooms
  • honey, to taste

For the rice

  • 200 g short grain rice
  • 260 g mixed mushrooms
  • 2 cloves garlic, crushed
  • 1/2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1 egg yolk
  • 1/2 - 1 tbsp sliced spring onions
  • 4-5 slices red chilli
  • large pinch black sesame seeds

For the gochujang sauce

  • 30 g gochujang
  • 2 tbsp mirin
  • 2 tsp finely chopped spring onions
  • 1 tsp sesame seeds

Tips and Suggestions

Dolsots, or stone bowls, are best known for cooking and serving the traditional Korean dish bibimbap but in fact are used for a variety of rice dishes. The searing heat that the bowls reach creates a delicious crust and toasted flavour to the rice. To serve, the crackling-hot bowl is taken to the table where it sits on a wooden stand for protection. Dolsots are sold in Korean grocery stores.

Gochujang is a hot pepper and soya bean paste with a sweetish spicy flavour. Used extensively in Korean cooking, it is sold in tubs and jars in Korean, Japanese and general Oriental supermarkets and lasts indefinitely.

You can leave the reishi tea to cool then store in the refrigerator, with the mushrooms still in it, for up to five days.

Judy uses white cloud mushrooms as part of her mushroom mix. They are very delicate and form irregular creamy white clumps. The variety has the texture of crab or lobster and a sweet nutty flavour. If you manage to find some, try eating any leftovers raw in a salad.


1. For the reishi tea: take a stainless steel pot, fill it with water and bring to the boil. Break or cut the reishi mushrooms into pieces, add them to the boiling water, cover and simmer for 1-2 hours. Remove the pot from the heat, leaving the mushrooms in the liquid. Leave to cool slightly before serving.

2. For the rice: wash the rice in cold running water to remove the excess starch. Put the grains in the stone bowl with 260-300ml water and bring to the boil on the hob. Lower the heat to a simmer and cook for 12-15 minutes. Turn off the heat, stir briefly and leave the rice to stand.

3. Brush all the dirt from the mushrooms and break or cut them into pieces. Heat a little oil in a frying pan and stir-fry the mushrooms for 1-2 minutes or until cooked through.

4. Combine the garlic, soy sauce, sesame oil and toasted sesame seeds in a bowl. Add some salt and pepper and toss the cooked mushrooms in the mixture until well coated.

5. For the gochujang sauce: in a bowl, mix together the gochujang, mirin, spring onions and sesame seeds. Taste the sauce and add some more mirin if liked, then set aside until ready to serve.

6. Heat another dolsot until very hot, then remove it from the hob. Place 1 teaspoon of sesame oil in the dolsot, then add a large scoop of rice, and top with the mushrooms (along with any juice that has come out of them). Make a little well in the centre and place the egg yolk in it. Garnish with the spring onions, sesame seeds and chillies. Place the dolsot back on the heat and pour another teaspoon of sesame oil around the sides of the bowl. Heat until you can hear the rice crackling.

7. Strain the reishi tea and add honey to taste. Serve the rice in the hot dolsot on a wooden stand at the table. Put the dish of gochujang sauce on the side to mix in to taste, and accompany with the reishi tea.

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