top of page
Writer's pictureHelen ModernPepper

šŸ„šŸŒ±Delicious Mushroom Bulgogi: EASY Korean Mushroom Side Dish [ķ‘œź³ ė²„ģ„Æė³¶ģŒ] ė¶ˆź³ źø°ģ™€ ģž„ģ”°ė¦¼ģ²˜ėŸ¼ ė§›ģžˆėŠ” ģ‰¬ģš“ ė°„ė„ė‘‘ ė°˜ģ°¬

Updated: Jan 14



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.


šŸ‡°šŸ‡·ź°ģ¹ ė§› ķ­ė°œķ•˜ėŠ” ķ‘œź³ ė²„ģ„Æė³¶ģŒ! ģ§§ģ€ ģ‹œź°„ģ— ģ“ė ‡ź²Œ ė§Œė“œģ„øģš”. ė¶ˆź³ źø°ģ²˜ėŸ¼ ė§›ģžˆź³  ģž„ģ”°ė¦¼ė³“ė‹¤ ģ‰¬ģš“ ė°„ė„ė‘‘ ė°˜ģ°¬. ź¼­ ė§Œė“¤ģ–“ģ„œ ė°˜ģ°¬ ź³ ėƼ ķ•“ź²°ķ•˜ģ„øģš”. ė”°ėœ»ķ•œ ė°„ģ— ė¹„ė²¼ ėعģ–“ė„ ė§›ģžˆģŠµė‹ˆė‹¤.


PueoGo [Shitake] Mushroom Side Dish ķ‘œź³ ė²„ģ„Æė³¶ģŒ

ķ‘œź³ ė²„ģ„Æ PueoGoBhuhSheot = Shitake Mushroom

ė²„ģ„Æ BhuhSheot = Mushroom

ė³¶ģŒ BokEum = Stir Fry

BanChan ė°˜ģ°¬ = Side Dish in Korean


Video Recipe Timecodes/ģœ ķŠœėøŒ ģ˜ģƒ ė ˆģ‹œķ”¼ ģ±•ķ„° ģ‹œź°„ ģ½”ė“œ

0:00 Introduction ģøģ‚æė§

01:00 Ingredients ģž¬ė£Œ ģ¤€ė¹„

03:17 Stir Fry ė²„ģ„Æė³¶ģŒ

05:05 Tasting/Eating Show ė§›ė³“źø°/ėعė°©


Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes


FOLLOW ME @


WOULD LOVE TO HEAR FROM YOU! PLEASE COMMENT BELOW...:-)

Please take a photo of your KwariGoChu MyeolChi BokkEum side dish when you make it, posted it on your social media, and TAG @ModernPepper.



Helen


1 teaspoon ģž‘ģ€ ģˆ  = 5 ml

1 tablespoon ķ°ģˆ  = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup ģ»µ = 128 grams

1 lb = 450 grams


INGREDIENTS/ģž¬ė£Œ

120 Grams FRESH PyeoGoBuhSheot Mushroom (Shitake) ķ‘œź³ ė²„ģ„Æ

  • Substitution: Fresh Crimini, King Oyster or Portobello Mushrooms

  • Substitution: 100 Grams Dried Shitake mushrooms

40 Grams Onion ģ–‘ķŒŒ

1 Tablespoon ķ°ģˆ  Soy Sauce ģ§„ź°„ģž„

  • Substitution: All-Purpose Soy Sauce/ģ§„ź°„ģž„ ģ—†ė‹¤ė©“ ģ–‘ģ”°ź°„ģž„

1 Tablespoon ķ°ģˆ  Butter ė²„ķ„° (šŸŒ±Vegan friends, use soy butter)

Ā¼ Cup ģ»µ Water ė¬¼

1 Teaspoon ģž‘ģ€ģˆ  Brown Sugar ķ‘ģ„¤ķƒ•

1 Teaspoon ģž‘ģ€ģˆ  Minced Garlic ė‹¤ģ§„ė§ˆėŠ˜

Optional: 3 Dozen Chili Threads ģ‹¤ź³ ģ¶”

Garnishes: Minced Scallions ė‹¤ģ§„ ģŖ½ķŒŒ, Sesame Seeds ģ°øź¹Ø


šŸ›’šŸ›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) ķ‘œź³ ė²„ģ„Æ


Jin-Soy Sauce/ģ§„ź°„ģž„

All-Purpose Soy Sauce/ģ–‘ģ”°ź°„ģž„

Chili Threads ģ‹¤ź³ ģ¶”

Sesame Seeds ģ°øź¹Ø

Brown Sugar/ķ‘ģ„¤ķƒ•

Extra Virgin Olive Oil/ģ—‘ģŠ¤ķŠøė¼ ė²„ģ§„ ģ˜¬ė¦¬ėøŒ ģ˜¤ģ¼

Korean Microwable Precooked Rice


Peppercorns/ė§ė¦° ķ›„ģ¶” ģ—“ė§¤

Himalayan Salt & Peppercorns/ķžˆė§ė¼ģ•¼ ģ†Œźøˆ & ė§ė¦° ķ›„ģ¶” ģ—“ė§¤

Wood Peppermill Grinder/ė‚˜ė¬“ ķ›„ģ¶” ė¶„ģ‡„źø°

Premium Stainless Steel Salt and Pepper Grinder Set /ģ†Œźøˆ & ķ›„ģ¶” ė¶„ģ‡„źø° https://amzn.to/3rMwZeN


Professional Non-Stick Fry Pans 12-inch/ķ”„ė¼ģ“ķŒ¬

Designer Non-Stick Fry Pans/ėŖ…ķ’ˆ ķ”„ė¼ģ“ķŒ¬


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) ķ‘œź³ ė²„ģ„Æ

  • 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.

  • Ā¼ Cup ģ»µ Water ė¬¼

  • 1 Tablespoon ķ°ģˆ  Soy Sauce ģ§„ź°„ģž„ (Substitution: All-Purpose Soy Sauce/ģ§„ź°„ģž„ ģ—†ė‹¤ė©“ ģ–‘ģ”°ź°„ģž„)

  • 1 Teaspoon ģž‘ģ€ģˆ  Brown Sugar ķ‘ģ„¤ķƒ•

  • 1 Teaspoon ģž‘ģ€ģˆ  Minced Garlic ė‹¤ģ§„ė§ˆėŠ˜

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. SautƩ on HIGH stove heat for about 15 seconds.

  • 40 Grams Onion ģ–‘ķŒŒ: 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 ķ°ģˆ  Butter ė²„ķ„°

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 ģ‹¤ź³ ģ¶” (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 ė‹¤ģ§„ ģŖ½ķŒŒ, Sesame Seeds ģ°øź¹Ø


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 appĆ©tit šŸ˜‹

Helen


šŸšKorean White Rice [How To Make Perfect Rice Every Time] COMPLETE TUTORIAL šŸ‡°šŸ‡·ģ“‰ģ“‰ķ•œ ė§›ģžˆėŠ” ė°„ģ§“ėŠ”ė°©ė²•, ėˆ„ė£½ģ§€ ė§Œė“¤źø°

[NEW] Koreaā€™s Ultimate Comfort Stew: HEARTY Soybean Paste Stew, DoenJang Jjigae 6ė¶„ė§Œģ— ģ •ė§ ė§›ģžˆėŠ” ėœģž„ģ°Œź°œ ė§Œė“¤źø°


ā­ļøMore Suggested Recipes/ā¬‡ļøė”ė³“źø°

Korean Side Dish/BanChan: Soy Sauce Braised Black Beans [źµ­ėƼė°˜ģ°¬ ģ½©ģžė°˜ ė§›ģžˆź²Œ ė§Œė“¤źø°] KongJaBan [BEANS RECIPE]

šŸŒ¶KIMCHI: EASY SMALL BATCH KIMCHI RECIPE (COMPLETE TUTORIAL) Whole & Sliced Kimchi (ķ†µė°°ģ¶”ź¹€ģ¹˜ ė§‰ź¹€ģ¹˜) 悭惠惁

For more on Korean soy sauce varieties, WATCHā¬‡ļø

Korean Grocery Shopping: MUST-HAVE Korean Seasoning Ingredients COMPLETE-TUTORIALšŸ‡°šŸ‡·(ķ•œģ‹ģž¬ė£Œ) GochujangšŸŒ¶




















Korean food, Korean cuisine, Korean recipes, Korean cooking, Korean side dish, Korean banchan, ģ§‘ė°„ė ˆģ‹œķ”¼, ķ•„ģˆ˜ ė°‘ė°˜ģ°¬, Garlic Mushrooms Better than ANY Restaurant! | Chef Jean-Pierre, Garlic Mushrooms, Mushroom side dish, how to make garlic mushrooms, butter garlic mushrooms, garlic mushrooms recipe, garlic mushroom recipe, side dish, mushroom recipe, mushroom recipes, butter garlic mushroom recipe, easy mushroom recipe, ChampiƱones al ajo, Receta De ChampiƱones Al Ajillo, Recette de champignons Ć  l'ail, Champignons Ć  l'ail, garlic mushroom, quick garlic mushrooms, easy mushroom recipes, button mushroom recipe, sauteed mushrooms, how to cook mushrooms, Stir-fried oyster mushrooms (Neutari-beoseot-bokkeum: ėŠķƒ€ė¦¬ė²„ģ„Æė³¶ģŒ), Korean food, Korean cooking, Maangchi, Maangchi recipes, Korean cuisine, ģ“ ė‚Øģžģ˜ cook, [ķ‘œź³ ė²„ģ„Æė³¶ģŒ] ģ“ė ‡ź²Œ ė§Œė“œģ„øģš”! ė¶ˆź³ źø°ė³“ė‹¤ ė§›ģžˆź³  ģž„ģ”°ė¦¼ė³“ė‹¤ ģ‰¬ģš“ ė°„ė„ė‘‘ ė°˜ģ°¬ Stir-fried shiitake, ģ«„ź¹ƒģ«„ź¹ƒķ•œ ģ‹ź°, ė‹Øģ§  ė¶ˆź³ źø° ģ–‘ė…, ź°ģ¹ ė§› ķ­ė°œķ•˜ėŠ” ķ‘œź³ ė²„ģ„Æ, ģ˜¤ėŠ˜ ģ €ė… ė°˜ģ°¬ģœ¼ė”œ ź°•ė „ ģ¶”ģ²œķ•©ė‹ˆė‹¤, ģ§§ģ€ ģ‹œź°„ģ— ė§Œė“¤źø° ģ‰¬ģš“, ģ°ø ģ°©ķ•œ ė ˆģ‹œķ”¼! ź¼­ ė§Œė“¤ģ–“ģ„œ ė°˜ģ°¬ ź³ ėƼ ķ•“ź²°ķ•˜ģ„øģš”, ź¹€ėŒ€ģ„, ź¹€ėŒ€ģ„ģ…°ķ”„, ź¹€ėŒ€ģ„ģ‰ķ”„, ź¹€ėŒ€ģ„ģ…°ķ”„TV, ź¹€ėŒ€ģ„ģ‰ķ”„TV, ź¹€ėŒ€ģ„ź¹€ģ¹˜, ź¹€ėŒ€ģ„ ź¹€ģ¹˜, ź¹€ėŒ€ģ„ė ˆģ‹œķ”¼, ź¹€ėŒ€ģ„ģš”ė¦¬, ź¹€ėŒ€ģ„ģš”ė¦¬ģ±„ė„, ģš”ė¦¬ģ±„ė„, ė§Œė“œėŠ”ė²•, ź°„ė‹Øģš”ė¦¬, ė°˜ģ°¬, ģ‡¼ģø , ķ‘œź³ ė²„ģ„Æ, ķ‘œź³ ė²„ģ„Æź°€ė£Ø, ķ‘œź³ ė²„ģ„Æė³¶ģŒ, ė²„ģ„Æė³¶ģŒ, ķ‘œź³ ė²„ģ„Æ ģš”ė¦¬, ķ‘œź³ ė²„ģ„Æ ė°˜ģ°¬, ķ‘œź³ ė²„ģ„Æ ė°‘ė°˜ģ°¬, ė²„ģ„Æ ė°˜ģ°¬, ė²„ģ„Æ ė°‘ė°˜ģ°¬, ė²„ģ„Æ ģš”ė¦¬, ķ‘œź³ ė²„ģ„Æė³¶ģŒ ė ˆģ‹œķ”¼, ķ‘œź³ ė²„ģ„Æė³¶ģŒ ė§Œė“œėŠ”ė²•, ķ‘œź³ ė²„ģ„Æė³¶ģŒ ė§Œė“œėŠ”ė°©ė²•, ķ‘œź³ ė²„ģ„Æė³¶ģŒ ė§›ģžˆź²Œ, ź¹€ėŒ€ģ„ ķ‘œź³ ė²„ģ„Æ, ź¹€ėŒ€ģ„ ė²„ģ„Æģš”ė¦¬, ź¹€ėŒ€ģ„ ė²„ģ„Æ, ź¹€ėŒ€ģ„ ķ‘œź³ ė²„ģ„Æė³¶ģŒ, ģ—„ė§ˆģ˜ģ†ė§›, JUNTV, ķ‘œź³ ė²„ģ„Æģ€ ė³¶ģ§€ė§ˆģ‹œź³  ķŒŒ ė§ˆėŠ˜ ģ–‘ķŒŒ ģ•„ė¬“ź²ƒė„ ė„£ģ§€ ė§ˆģ„øģš”. ģ„øģƒģ—ģ„œ ģ ¤ ė§›ģžˆėŠ” ė°„ ė°˜ģ°¬ģ“ ķƒ„ģƒ ė©ė‹ˆė‹¤. ģ¤€ķ‹°ė¹„ ķ‘œź³ ė²„ģ„Æ, JUNTV SHIITAKE, ģ˜ģžģ”Øģ˜ ė¶€ģ—ŒYoung-Ja's Kitchen, ķ•œģ‹, ė°˜ģ°¬, ė°‘ė°˜ģ°¬, ģ˜ģžģ”Øģ˜ ė¶€ģ—Œ, Korean recipes, Korean mom, K-food, Korean style food, banchan, ģžģ·ØģŒģ‹, Korean Traditional Food Recipe, Modern'pepper, ķ‘œź³ ė²„ģ„Æ, ķ‘œź³ ė²„ģ„Æė³¶ģŒ, ė²„ģ„Æģš”ė¦¬, ė²„ģ„Æė°˜ģ°¬, ķ‘œź³ ė²„ģ„Æė°˜ģ°¬, Made With Lau, Dadā€™s FANCY Braised Mushrooms & Bok Choy! (ē™½čœē‡œå†¬č‡), braised mushrooms, chinese mushrooms, bok choy recipe, shiitake mushrooms, dried mushrooms recipe, how to rehydrated dried mushrooms, banquet mushrooms, easy homemade banquet recipe, easy mushrooms recipe, Mushroom Recipe, Stir-Fried Shitake Mushroom, Korean Side Dish, Garlic Mushroom, Braised Mushroom, Chef Jen-Pierre, Gordon Ramsay, ģ“ ė‚Øģžģ˜ cook, ķ‘œź³ ė²„ģ„Æė³¶ģŒ, ź¹€ėŒ€ģ„ģ…°ķ”„, Made With Lau, ģ—„ė§ˆģ˜ģ†ė§›, JUNTV, Banchan, ė²„ģ„Æė³¶ģŒ, ė²„ģ„Æģš”ė¦¬, Gordon's Guide To Mushrooms, Gordon Ramsay,


1,641 views0 comments

Commentaires


bottom of page