Crispy Gochugaru Butter Rice with Wild Mushrooms & Soft Egg

Origin Inspiration: Korean nurungji meets Japanese donburi
Flavor Profile: Smoky, buttery, crisp, savory
Mood: Cozy but bold—weekday comfort with restaurant-level payoff


Ingredients (Serves 2)

For the Crispy Rice

  • 2 cups day-old jasmine or short-grain white rice (cold and firm)

  • 2 tablespoons neutral oil (avocado or grapeseed)

  • 2 tablespoons Maison Umai Gochugaru Butter

  • 1 teaspoon soy sauce

  • ½ teaspoon rice vinegar

For the Mushrooms

  • 1 cup wild mushrooms (shiitake, maitake, enoki, or a mix), cleaned and torn

  • 1 tablespoon neutral oil

  • 1 teaspoon soy sauce

  • Pinch of salt

For the Egg

  • 2 eggs (poached or soft-boiled, 6½ minutes)

  • Splash of soy sauce or tamari

To Finish

  • Sliced scallions

  • Toasted sesame seeds

  • Gochugaru Butter (extra drizzle)

  • Optional: Nori strips or chili threads


Instructions

1. Crisp the Rice
Heat neutral oil in a heavy-bottomed pan (cast iron or carbon steel) over medium-high heat. Add rice and press it firmly into the pan with a spatula. Cook undisturbed for 6–8 minutes until the bottom is golden and crispy. Don’t rush—it’s worth the wait.

Drizzle soy sauce, vinegar, and Maison Umai Gochugaru Butter over the rice. Stir gently to distribute, leaving some crispy bits intact. Keep warm.

2. Sauté the Mushrooms
In a separate pan, heat oil over medium-high. Add mushrooms and a pinch of salt. Sear until browned and slightly crisp. Finish with a splash of soy sauce. Remove from heat.

3. Poach or Soft-Boil the Eggs
Poach eggs or boil for 6½ minutes, then transfer to an ice bath and peel. Yolks should be jammy.

4. Assemble
Spoon crispy rice into bowls. Top with mushrooms, nestle in a soft egg, and finish with sliced scallions, sesame, and a final drizzle of Gochugaru Butter.

5. Serve Immediately
Break the egg to let the yolk mix with the rice and butter. Let each bite hit every note—crispy, creamy, umami, heat.


Serving Suggestions

  • Add quick-pickled cucumbers or daikon for acid

  • Optional protein: thinly sliced seared beef or tofu

  • Pair with hojicha, makgeolli, or sparkling water with a hint of ginger


Maison Umai Tip

For maximum contrast, chill the rice overnight and let it come to room temp before crisping—dry rice = deeper crust.