Jeolla-do Juksun Bap

Wash 400g of Korean short-grain rice thoroughly until water runs clear. Soak the washed Korean short-grain rice in 450g of fresh water for 30 minutes.

Prepare 300g of fresh bamboo shoots by removing outer layers. Slice the fresh bamboo shoots thinly. Boil the sliced fresh bamboo shoots in a pot of salted water (using 5g of salt) for 20-30 minutes to remove bitterness. Drain and rinse the boiled fresh bamboo shoots.

Rehydrate 20g of dried shiitake mushrooms in warm water for 20 minutes. Once soft, squeeze out excess water and slice the rehydrated dried shiitake mushrooms thinly.