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.
š°š·ź°ģ¹ ė§ ķė°ķė ķź³ ė²ģÆė³¶ģ! ģ§§ģ ģź°ģ ģ“ė ź² ė§ėģøģ. ė¶ź³ źø°ģ²ė¼ ė§ģź³ ģ„ģ”°ė¦¼ė³“ė¤ ģ¬ģ“ ė°„ėė ė°ģ°¬. ź¼ ė§ė¤ģ“ģ ė°ģ°¬ ź³ ėƼ ķ“ź²°ķģøģ. ė°ė»ķ ė°„ģ ė¹ė²¼ ėعģ“ė ė§ģģµėė¤.
PueoGo [Shitake] Mushroom Side Dish ķź³ ė²ģÆė³¶ģ
ķź³ ė²ģÆ PueoGoBhuhSheot = Shitake Mushroom
ė²ģÆ BhuhSheot = Mushroom
ė³¶ģ BokEum = Stir Fry
BanChan ė°ģ°¬ = Side Dish in Korean
Video Recipe Timecodes/ģ ķėø ģģ ė ģķ¼ ģ±ķ° ģź° ģ½ė
0:00 Introduction ģøģæė§
01:00 Ingredients ģ¬ė£ ģ¤ė¹
03:17 Stir Fry ė²ģÆė³¶ģ
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
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Helen
1 teaspoon ģģ ģ = 5 ml
1 tablespoon ķ°ģ = 1/2 fluid ounce, 15 ml, 15 cc
1 Cup ģ»µ = 128 grams
1 lb = 450 grams
INGREDIENTS/ģ¬ė£
120 Grams FRESH PyeoGoBuhSheot Mushroom (Shitake) ķź³ ė²ģÆ
Substitution: Fresh Crimini, King Oyster or Portobello Mushrooms
Substitution: 100 Grams Dried Shitake mushrooms
40 Grams Onion ģķ
1 Tablespoon ķ°ģ Soy Sauce ģ§ź°ģ„
Substitution: All-Purpose Soy Sauce/ģ§ź°ģ„ ģė¤ė©“ ģģ”°ź°ģ„
1 Tablespoon ķ°ģ Butter ė²ķ° (š±Vegan friends, use soy butter)
Ā¼ Cup ģ»µ Water ė¬¼
1 Teaspoon ģģģ Brown Sugar ķģ¤ķ
1 Teaspoon ģģģ Minced Garlic ė¤ģ§ė§ė
Optional: 3 Dozen Chili Threads ģ¤ź³ ģ¶
Garnishes: Minced Scallions ė¤ģ§ ģŖ½ķ, Sesame Seeds ģ°øź¹Ø
ššShop 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) ķź³ ė²ģÆ
https://amzn.to/42yY7yQ USDA Organic
Jin-Soy Sauce/ģ§ź°ģ„
All-Purpose Soy Sauce/ģģ”°ź°ģ„
Chili Threads ģ¤ź³ ģ¶
Sesame Seeds ģ°øź¹Ø
Brown Sugar/ķģ¤ķ
Extra Virgin Olive Oil/ģģ¤ķøė¼ ė²ģ§ ģ¬ė¦¬ėø ģ¤ģ¼
Korean Microwable Precooked Rice
Peppercorns/ė§ė¦° ķģ¶ ģ“ė§¤
Himalayan Salt & Peppercorns/ķė§ė¼ģ¼ ģźø & ė§ė¦° ķģ¶ ģ“ė§¤
Wood Peppermill Grinder/ėė¬“ ķģ¶ ė¶ģźø°
Premium Stainless Steel Salt and Pepper Grinder Set /ģźø & ķģ¶ ė¶ģźø° https://amzn.to/3rMwZeN
Professional Non-Stick Fry Pans 12-inch/ķė¼ģ“ķ¬
Designer Non-Stick Fry Pans/ėŖ ķ ķė¼ģ“ķ¬
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) ķź³ ė²ģÆ
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°ģ Soy Sauce ģ§ź°ģ„ (Substitution: All-Purpose Soy Sauce/ģ§ź°ģ„ ģė¤ė©“ ģģ”°ź°ģ„)
1 Teaspoon ģģģ Brown Sugar ķģ¤ķ
1 Teaspoon ģģģ Minced Garlic ė¤ģ§ė§ė
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 ģķ: 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°ģ Butter ė²ķ°
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§ ģŖ½ķ, 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 š
Helen
šKorean White Rice [How To Make Perfect Rice Every Time] COMPLETE TUTORIAL š°š·ģ“ģ“ķ ė§ģė ė°„ģ§ėė°©ė², ėė£½ģ§ ė§ė¤źø°
[NEW] Koreaās Ultimate Comfort Stew: HEARTY Soybean Paste Stew, DoenJang Jjigae 6ė¶ė§ģ ģ ė§ ė§ģė ėģ„ģ°ź° ė§ė¤źø°
āļøMore Suggested Recipes/ā¬ļøėė³“źø°
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š¶KIMCHI: EASY SMALL BATCH KIMCHI RECIPE (COMPLETE TUTORIAL) Whole & Sliced Kimchi (ķµė°°ģ¶ź¹ģ¹ ė§ź¹ģ¹) ćć ć
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