Korean Steamed Mixed Mushrooms

Quick answer

Total time: 24 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Oyster, shiitake, and enoki mushrooms are steamed in a soy sauce and garlic seasoning.

Oyster mushrooms should be torn by hand along the grain so the rough surface absorbs the seasoning, and shiitake caps should be sliced thick after removing the stems to preserve their dense bite even after steaming. Enoki are trimmed at the base and loosened before going in. Sesame oil is added immediately after steaming, before the mushroom moisture evaporates, so the nutty aroma coats the surface properly. Because the three varieties have different densities and thicknesses, steaming time should stay within ten minutes to prevent the enoki from going limp.

Ingredients

servings

IngredientAmountUnit

oyster mushrooms150 gg

shiitake mushrooms120 gg

enoki mushrooms100 gg

soy sauce2 tbsptbsp

water60 mlml

minced garlic1 tsptsp

sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Tear 150 g oyster mushrooms by hand along their grain so the rough edges can catch the seasoning.

Remove the shiitake stems, slice the 120 g caps thickly, and score large caps shallowly.
2

Prep

Cut off the firm base from 100 g enoki mushrooms, then loosen only the large clumps.

Do not separate them too finely, because thin strands soften quickly during steaming and can lose their light texture.
3

Season

In a bowl, mix 2 tbsp soy sauce, 60 ml water, and 1 tsp minced garlic until the garlic is evenly suspended.

Keep the water amount as written so the steam sauce does not turn too salty.
4

Season

Place the shiitake and oyster mushrooms in the heatproof dish first, then set the enoki on top.

Spoon the seasoning over the surface evenly, checking that no dry patches remain before steaming.
5

Control

Bring the steamer water to a strong boil, add the dish, cover, and steam over medium high heat for 8 minutes.

Stop when the shiitake looks moist and the enoki has softened but not collapsed.
6

Finish

Turn off the heat and immediately drizzle 1 tsp sesame oil over the mushrooms.

Toss only two or three times with chopsticks, coating them with the cooking juices, then serve while warm and fragrant.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Beoseot jjim involves tearing oyster and slicing shiitake mushrooms to preserve texture.
Finish cue: Turn off the heat and immediately drizzle 1 tsp sesame oil over the mushrooms.
Avoid this: Do not separate them too finely, because thin strands soften quickly during steaming and can lose their light texture.