Korean Soy Sauce Stir-Fried Mushrooms
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
This soy mushroom stir-fry uses 150 g king oyster mushrooms and 100 g shiitake mushrooms, with a dry sear before any oil is added.
Read more
Tear the king oyster mushrooms lengthwise by hand to expose broad fibrous faces, then remove the shiitake stems and slice the caps thinly. Heat a wide pan fully over high heat and spread both mushrooms in one layer. Leave them undisturbed for about 2 minutes so their surface moisture can escape instead of collecting as steam. Once the pan looks drier and the king oyster edges have turned light brown, toss the mushrooms and add 1 tablespoon cooking oil with 1 teaspoon minced garlic. Reduce the heat to medium and stir for only 30 seconds to keep the garlic from burning. Raise the heat again and pour 2 tablespoons soy sauce around the hot rim of the pan. As soon as it sizzles, toss rapidly for 1 to 2 minutes, stopping when the mushrooms are evenly dark and glossy. Turn off the heat before adding 1 tablespoon sesame oil, 15 g sliced green onion, and 1 teaspoon sesame seeds. A single uncrowded layer and a properly dried pan are the two controls that keep the mushrooms firm rather than wet.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Tear 150 g king oyster mushrooms lengthwise by hand to expose wide fibrous surfaces.
Remove the stems from 100 g shiitake mushrooms, then slice the caps thin so both mushrooms cook quickly and season evenly.
- 2Control
Heat a wide pan over high heat until fully hot, then spread the mushrooms in a single layer without oil.
Avoid crowding the pan, since stacked mushrooms trap steam and turn wet instead of lightly browned.
- 3Step
Leave the mushrooms undisturbed for about 2 minutes so surface moisture can evaporate.
When the king oyster edges turn lightly brown and the pan looks drier, toss once to expose new surfaces to the heat.
- 4Control
Add 1 tablespoon cooking oil and 1 teaspoon minced garlic, then reduce to medium heat.
Stir for only about 30 seconds, just until fragrant, because browned garlic can turn bitter before the mushrooms are seasoned.
- 5Season
Raise the heat back to high and pour 2 tablespoons soy sauce around the hot edge of the pan.
Once it sizzles immediately, toss fast for 1 to 2 minutes until the mushrooms look dark and glossy.
- 6Finish
Turn off the heat, then add 1 tablespoon sesame oil, 15 g sliced green onion, and 1 teaspoon sesame seeds.
Toss lightly in the residual heat so the green onion stays fresh, then plate and serve right away.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- King oyster mushrooms are dry-seared until the edges char like meat in this soy stir-fry.
- Finish cue
- Once it sizzles immediately, toss fast for 1 to 2 minutes until the mushrooms look dark and glossy.
- Avoid this
- Stir-fry on high heat quickly to prevent mushrooms from getting soggy.
- Substitution
- Spread the mushrooms in one layer so their moisture can escape instead of steaming.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
18min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Saesongi Beoseot Muchim
king oyster mushroom, sesame seeds
Korean Beef and Mushroom Rice Bowl
king oyster mushroom, shiitake mushroom
Korean Soy Bulgogi with Mushrooms
king oyster mushroom, shiitake mushroom