Waimanalo Mushroom Jook Recipe
Spicy Garlic Chili Oil, Green Onions
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Ingredients
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Mushroom Jook (congee) base
Spicy Garlic Chili Oil
Garnishes and finishing
Method
Mushroom Jook (congee) base
- 1
Rinse and soak rice
Rinse 1 cup short-grain rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain and set aside.
- 2
Prep dried mushrooms
If using dried shiitake, rehydrate them in warm water for 20–30 minutes, squeeze out excess liquid, reserve the soaking liquid (strain to remove grit) and slice thinly. Add 1/2 cup of this reserved liquid to the stock later for extra mushroom flavor.
- 3
Cook the aromatics and mushrooms
In a heavy-bottomed pot or Dutch oven, heat 1 teaspoon sesame oil over medium heat. Add 1 tablespoon julienned ginger and 3 minced garlic cloves and sauté for 30–45 seconds until fragrant but not browned. Add the fresh shiitake (1 cup) and cremini (1 cup) and sauté 2–3 minutes until starting to release moisture.
- 4
- 5
Simmer the jook
Once boiling, reduce heat to low so the surface simmers gently. Partially cover the pot with a lid (leave a small gap) and simmer, stirring occasionally to prevent sticking, for 45–55 minutes until rice breaks down and the mixture attains a thick, porridge-like consistency. Add more hot water or stock (up to 1 cup) if it becomes too thick; it should be spoonable but creamy.
- 6
Season
When the jook reaches desired texture, stir in 1.5 teaspoons kosher salt and 1/2 teaspoon white pepper. Taste and adjust seasoning, adding up to 1 teaspoon soy sauce or fish sauce for depth if desired. Keep warm on lowest heat while you make the chili oil.
Spicy Garlic Chili Oil
- 7
Prepare garlic and spices
Thinly slice 6 cloves of garlic. Measure 2 tablespoons gochugaru or red pepper flakes, 1 teaspoon toasted sesame seeds, 1 teaspoon light soy sauce, 1/2 teaspoon sugar, and 1/4 teaspoon salt into a heatproof bowl or jar.
- 8
Heat oil and infuse
In a small saucepan, add 1/2 cup neutral oil and heat over medium-low until it reaches about 275–300°F (if you don't have a thermometer, heat until small bubbles just begin to rise around a wooden chopstick or until oil is hot but not smoking). Add the sliced garlic and gently fry, stirring frequently, until the garlic turns a light golden brown and is crisp (about 3–5 minutes). Watch carefully to avoid burning the garlic; if garlic browns too quickly, remove pan from heat briefly.
- 9
Finish chili oil
Once the garlic is golden, immediately pour the hot oil (with garlic) over the bowl of gochugaru and other seasonings. It will sizzle and bloom the chili flakes and toast the sesame seeds. Stir to combine. Taste and adjust (add 1/4 tsp more salt or a pinch of sugar if needed). Let the oil cool to warm; the garlic will continue to crisp as it cools.
Garnishes and finishing
- 10
Prepare garnishes
Thinly slice 3 green onion stalks, keeping white and green parts mostly separate. Chop cilantro if using. Have fried garlic/shallot and lime wedges ready.
- 11
Assemble and serve
Ladle the hot mushroom jook into bowls. Spoon 1 to 2 tablespoons (or more to taste) of the spicy garlic chili oil over each bowl, making sure to include some crisp garlic pieces. Sprinkle the white parts of the green onions over the jook, then the green parts for color. Add 1 teaspoon toasted sesame seeds if desired and 1–2 teaspoons crispy fried garlic/shallot. Finish with optional cilantro and a lime wedge on the side. Serve immediately.
- 12
