A trick to make a nutty and savory mushroom & veggie rice 버섯 야채 밥 is in the water I use to cook rice with. I use 1/2 Korean corn hair tea with 1/2 filtered water to cook my rice. This reminds me of the rice cooked in cast iron pot in rural countryside in Korea with real wood fire which you can smell the sweet and smoky aroma from a mile away. 🇰🇷 ❤️ 🍚 and then rice is seasoned with sesame oil and mat ganjang-seasoned Korean soy sauce. Mix with seasoned and stir fried mushroom & veggies. It is so good by itself or with other banchans.