Hello there and welcome to my page!
If you’re new to the page, have a browse around and check out some of the things I have made in the past.
Truthfully, it’s only 35% of my work as I’m terribly shy and I don’t reveal what I do very often, except to my family and friends.
So in a way, this is my coming out video and I thought I would share a simple dish I make often when rice needs jazzing up.
I also enjoy eating rice on it’s own because if you’re a fan of Korean Tteok or Japanese mochi, you’ll truly enjoy the textures and creaminess of chewing sticky rice for long periods of time.
But today, I have made a recipe for mushroom and leeks with long-grain rice because it’s readily available at any market and you can definitely give it a go! For instance, I’ve added carrots on several occasion by chopping them into small pieces. It gives it a bit of added natural sweetness to the dish. I have sometimes added peas for decor whenever I have guests over. The dish can be served with a bed of salad, yogurt, horseradish dressing on top and smoked salmon on the side. Anything goes!
Try it, you’ll be delighted and if you’re like me, feel a sense of calm from the earthy flavors of the mushroom.
I’m also using my homemade Kyums Korean homemade sauce in this dish. It’s optional and you can definitely use soy sauce instead. But what I enjoy about my homemade sauces is the time and care I’ve spent making them to using it on almost everything I make in order to introduce flavours from my mother’s own kitchen. It’s an added personal touch I truly enjoy.
Exotic Mushroom and Leek Rice
2pcs Garlic, chopped
8-10 pcs of Cremini or White Button mushroom, sliced to 1/4 inch thin.
1 Leek, chopped
2 cups of White Long-grain rice – washed 3-4 times until water is clear
3Tbs of Homemade Kyums Marinade or 1Tbs Soy Sauce
2 1/4c Water
1Tbs Sesame Oil
salt & pepper to taste
1. Melt butter + cook chopped garlic in a deep pot.
2. Add sliced mushroom. Cook until soft. Reserve some on the side for presentation.
3. Add leeks to the cooked mushrooms. Cook until slightly softened.
4. Add Rice + Kyums all-purpose Korean marinade / soy sauce + water.
5. Cook low heat for 15 minutes.
6. Taste to see that rice is moist.
7. Add sesame oil to finish.
* Freezer friendly and delicious.