Soak the rice and dried mushrooms

• Rinse the short grain rice, cover with cold water and let it soak for an hour.
• Soak the dried shiitake mushrooms in water, then squeeze out the excess water and keep the soaking water for cooking the rice.

Start the rice in the pot

• Drain the rice and add it to a heavy-bottomed pot.
• Pour in the reserved mushroom water, then add the soy sauce and sesame seed oil.
• Scatter the sliced king oyster, portobello and shiitake mushrooms on top.

Make the sauce

• In a bowl, combine the soy sauce, sesame seed oil, roasted sesame seeds and gochugaru.

Cook the rice

• Cover with a lid and bring to a boil.
• Reduce the heat to medium and cook without opening the lid.
• Reduce the heat to low and cook for another 5 minutes, then turn off the stove and let it rest.

Serve

• Fluff the rice with the mushrooms and pour the sauce over before enjoying.