Korean Soy Sauce Stir-Fried Mushrooms
Quick answer
King oyster mushrooms are torn by hand rather than cut, opening up a fibrous surface that absorbs seasoning more readily than a knife-cut edge.
What makes this special
- King oyster mushrooms are dry-seared until the edges char like meat in this soy stir-fry.
- Dry-seared first so the oyster mushroom edges char like meat
- Soy sauce poured on the hot rim caramelizes into a glossy glaze
Key ingredients
Core cooking flow
- 1 Tear 150 g king oyster mushrooms lengthwise by hand to expose wide fibrous surfaces.
- 2 Heat a wide pan over high heat until fully hot, then spread the mushrooms in a single layer without oil.
- 3 Leave the mushrooms undisturbed for about 2 minutes so surface moisture can evaporate.
King oyster mushrooms are torn by hand rather than cut, opening up a fibrous surface that absorbs seasoning more readily than a knife-cut edge. Shiitake caps are sliced thin after removing their stems. Both go into a dry, screaming-hot pan first - no oil - to drive off surface moisture until the edges of the king oyster pieces take on light char and a firm, meat-like chew develops. Perilla oil goes in at that point, followed by soy sauce poured along the rim of the pan where the heat is most intense, which caramelizes it instantly and coats every piece in a dark, lacquered glaze. No sugar is added - the soy sauce reduction provides the sweetness. A drizzle of sesame oil off heat and a scatter of scallion finish the dish. Concentrated, deeply savory, and ready in under ten minutes.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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