Quick & Easy Soy Sauce Garlic Mushroom in minutes! This Korean mushroom side dish tastes like moist and meaty bulgogi, but with Superfood Shitake mushrooms. All you need some warm Korean rice and kimchi with this side dish, and you have yourself a delicious and simple meal at home! I make it super casual meal for myself, and dump this mushroom side dish into a big bowl with warm Korean rice, pour the delicious mushroom juice, and mix it all up and enjoy it as a simple bibimbap.
🇰🇷감칠맛 폭발하는 표고버섯볶음! 짧은 시간에 이렇게 만드세요. 불고기처럼 맛있고 장조림보다 쉬운 밥도둑 반찬. 꼭 만들어서 반찬 고민 해결하세요. 따뜻한 밥에 비벼 먹어도 맛있습니다.
PueoGo [Shitake] Mushroom Side Dish 표고버섯볶음
표고버섯 PueoGoBhuhSheot = Shitake Mushroom
버섯 BhuhSheot = Mushroom
볶음 BokEum = Stir Fry
BanChan 반찬 = Side Dish in Korean
Video Recipe Timecodes/유튜브 영상 레시피 챕터 시간 코드
0:00 Introduction 인삿말
01:00 Ingredients 재료 준비
03:17 Stir Fry 버섯볶음
05:05 Tasting/Eating Show 맛보기/먹방
Below you'll find the following:
Ingredient List
Korean ingredient and suggested product links
Recipe Instruction
Suggested video recipes
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Helen
1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 Cup 컵 = 128 grams
1 lb = 450 grams
INGREDIENTS/재료
120 Grams FRESH PyeoGoBuhSheot Mushroom (Shitake) 표고버섯
Substitution: Fresh Crimini, King Oyster or Portobello Mushrooms
Substitution: 100 Grams Dried Shitake mushrooms
40 Grams Onion 양파
1 Tablespoon 큰술 Soy Sauce 진간장
Substitution: All-Purpose Soy Sauce/진간장 없다면 양조간장
1 Tablespoon 큰술 Butter 버터 (🌱Vegan friends, use soy butter)
¼ Cup 컵 Water 물
1 Teaspoon 작은술 Brown Sugar 흑설탕
1 Teaspoon 작은술 Minced Garlic 다진마늘
Optional: 3 Dozen Chili Threads 실고추
Garnishes: Minced Scallions 다진 쪽파, Sesame Seeds 참깨
🛒🛍Shop more Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store
OR
Fresh Shitake Mushrooms USDA Organic
Fresh Sweet White Onions
Butter, Salted
Fresh Scallions
Fresh White Garlic
Dried PyeoGoBuhSheot Mushroom (Shitake) 표고버섯
https://amzn.to/42yY7yQ USDA Organic
Jin-Soy Sauce/진간장
All-Purpose Soy Sauce/양조간장
Chili Threads 실고추
Sesame Seeds 참깨
Brown Sugar/흑설탕
Extra Virgin Olive Oil/엑스트라 버진 올리브 오일
Korean Microwable Precooked Rice
Peppercorns/말린 후추 열매
Himalayan Salt & Peppercorns/히말라야 소금 & 말린 후추 열매
Wood Peppermill Grinder/나무 후추 분쇄기
Premium Stainless Steel Salt and Pepper Grinder Set /소금 & 후추 분쇄기 https://amzn.to/3rMwZeN
Professional Non-Stick Fry Pans 12-inch/프라이팬
Designer Non-Stick Fry Pans/명품 프라이팬
Step One:
Fresh Mushroom Prep
Cut off the stems first using kitchen shears or snap them off. You can save the stems to add to your stock or add them to your DoenJang Jjigae (Korean soybean paste stew: CLICK here to watch the recipe).
Instead of rinsing the mushrooms in water, take a wet paper towel (generously wet without the water dripping from it), and wipe the exterior and interior of the belly of top of the mushrooms.
Slice the mushrooms into 1/4 inch thick slices.
120 Grams FRESH PyeoGoBuhSheot Mushroom (Shitake) 표고버섯
Substitution: Fresh Crimini, King Oyster or Portobello Mushrooms
Substitution: 100 Grams Dried Shitake mushrooms
Dried Shitake Mushroom Prep:
Highly recommend using Korean Dried [Shitake] or USDA organic mushrooms
Rinse the dried mushrooms a few times in a bowl with cold water
Soak the rinsed dried mushrooms in a bowl with lukewarm water (enough water to fully submerge the mushrooms). Place a small plate over the mushrooms to ensure that the dried mushrooms stay fully submerged in water.
Let the mushroom soak on your kitchen counter for 30 to 60 minutes.
Using your hands, squeeze out the water that the dried mushrooms absorbed.
Cut off the stems using kitchen shears. You can save the stems to add to your stock or add them to your DoenJang Jjigae (Korean soybean paste stew: CLICK here to watch the recipe).
Add the squeezed mushrooms to a bowl and fill with lukewarm water (enough to fully submerge the mushrooms), and let it rest of your kitchen counter for 10 minutes. No, you do not need to place a small plate on top, this time. The wetness of the mushrooms will soak itself in water, on its own.
Using your hands, squeeze out the water that the dried mushrooms absorbed. Squeeze out as much of the water, while being gentle and not breaking or tearing the mushrooms.
Slice the mushrooms into 1/4 inch thick slices.
Step Two: Stir-Fry Braising The Mushrooms
It is important to have all the ingredients prepped and ready before stir frying. The actual stir-frying and braising will take minutes, using high heat.
In a small bowl and the following ingredients. Mix until the sugar has dissolved. Set aside.
¼ Cup 컵 Water 물
1 Tablespoon 큰술 Soy Sauce 진간장 (Substitution: All-Purpose Soy Sauce/진간장 없다면 양조간장)
1 Teaspoon 작은술 Brown Sugar 흑설탕
1 Teaspoon 작은술 Minced Garlic 다진마늘
Using a large heavy bottom frying pan, preheat on high heat for 1-2 minutes. Add 1 tablespoon of extra virgin olive oil. (Use your favorite cooking oil, but NOT sesame oil. Sesame oil has a low threshold for heat and will burn on heat, creating a rancid taste.)
Add the sliced, mushrooms, 1 generous pinch of salt, and 1 pinch of black pepper (10 turns on the Peppermill, if using freshly ground black pepper). Quickly, make sure that each piece of the mushroom is laying flat on the frying pan. Let the mushrooms sizzle on HIGH heat for about 1 minute or until there is a light golden color on the mushrooms. (Don't turn over the mushrooms to sear the other side of the mushroom slices.).
Then add the white onion slices. Sauté on HIGH stove heat for about 15 seconds.
40 Grams Onion 양파: Thinly sliced
Using s sturdy mug, place it upside down next to the stove, and place the handle of the frying pan on the mug, tilting the frying pan. The lower part of the tilted pan should be over the stove fire. Push the mushrooms and onions one side (towards the upper part of the tilted pan). The stove heat remains at HIGH. Pour the soy sauce water mixture on the lower part of the tilted pan. You should see the liquid sizzle and bubble right away. Then add the butter.
1 Tablespoon 큰술 Butter 버터
As soon as the butter is melted, place the frying pan flat on the stove. Mix the mushroom and onions with the liquid for about 15 seconds. Turn off the heat. Then add the optional dried chili threads.
Optional: 3 Dozen Chili Threads 실고추 (Chile threads are just slightly mild spicy in flavor. These are used more for garnishing.)
Have a quick taste test. If you want it saltier, add some salt and retoss the mushrooms in the pan. If you prefer a less salty taste, add 1 to 2 tablespoons of water to the pan and retoss the mushrooms in the pan.
FYI - These stir-fry braised mushrooms should taste salty enough so that with warm Korean rice, it is perfectly balanced.
Step Three: Transfer to a plate immediately
Transfer the stir-fry braised mushrooms to a plate immediately, so the mushrooms can cool down a bit, while it continues to absorb the delicious soy sauce garlic liquid. If you let these mushrooms sit in the hot frying pan, it will continue to cook the mushrooms and onions, resulting in mushy (not meaty) mushrooms.
After it cools down, store in the fridge. The next day, you'll see more of the delicious liquid on the bottom of the container. This mushroom juice is golden. Mix it with warm Korean rice and enjoy.
Optional Garnishes: Minced Scallions 다진 쪽파, Sesame Seeds 참깨
For my non-Korean friends, not all Asian rice are the same. You must have warm Korean rice with this side dish. Below is my tutorial on how to make fluffy and moist Korean rice on your stove top. BUT if you are in a pinch, I recommend trying these precooked Korean microwavable rice. https://amzn.to/3lzxObd
Bon appétit 😋
Helen
🍚Korean White Rice [How To Make Perfect Rice Every Time] COMPLETE TUTORIAL 🇰🇷촉촉한 맛있는 밥짓는방법, 누룽지 만들기
[NEW] Korea’s Ultimate Comfort Stew: HEARTY Soybean Paste Stew, DoenJang Jjigae 6분만에 정말 맛있는 된장찌개 만들기
⭐️More Suggested Recipes/⬇️더보기
Korean Side Dish/BanChan: Soy Sauce Braised Black Beans [국민반찬 콩자반 맛있게 만들기] KongJaBan [BEANS RECIPE]
🌶KIMCHI: EASY SMALL BATCH KIMCHI RECIPE (COMPLETE TUTORIAL) Whole & Sliced Kimchi (통배추김치 막김치) キムチ
For more on Korean soy sauce varieties, WATCH⬇️
Korean Grocery Shopping: MUST-HAVE Korean Seasoning Ingredients COMPLETE-TUTORIAL🇰🇷(한식재료) Gochujang🌶
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