Gochujang (chilli paste) and mushroom brown rice congee
serves
4
Warren Mendes makes a Korean-style congee dish, with gochujang, shiitake mushrooms, and brown rice.
Ingredients (14)
- 12 dried shiitake mushrooms
- ¼ cup (60ml) peanut oil or sunflower oil
- 4 garlic cloves, finely chopped
- 1 tbs finely chopped ginger
- 6 long green shallots, thinly sliced, dark green ends reserved for garnish
- 1 cup (200g) brown rice
- 1 tsp caster sugar
- ¼ cup (75g) gochujang
- 2 tbs soy sauce, plus extra, to taste
- 4 cups (1L) chicken or vegetable stock
- Juice of 1 lime
- 2 tbs sesame oil
- Toasted sesame seeds, to serve
- Baby shiso leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place shiitake mushrooms in a bowl and cover with 4 cups (1L) hot water from a recently boiled kettle. Set aside.
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2.Heat oil in a saucepan over medium-high heat. Add garlic, ginger and white and light-green shallot. Cook for 30 seconds for flavours to infuse. Add rice, stir to coat and cook for 1-2 minutes until lightly toasted. Add sugar and 2½ tbs gochujang and cook, stirring, for 1-2 minutes until mixture starts to catch on base of pan.
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3.Add mushrooms with soaking liquid, soy and stock. Stir, bring to a simmer, reduce heat to low and cook, covered, for 1 hour 30 minutes until rice is falling apart. Top up with hot water if required.
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4.Season with extra soy to taste. Using a fork, whisk remaining 2 tsp gochujang with lime juice, sesame oil and a pinch of salt flakes until combined.
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5.Divide congee among bowls and drizzle with gochujang topping. Top with dark-green shallot, toasted sesame seeds and baby shiso leaves, to serve.
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