Korean Beoseot Kimchi (Mushroom Kimchi)

Name: Korean Beoseot Kimchi (Mushroom Kimchi)
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2 servings
Cuisine: Korean
Ingredients: oyster mushrooms 300 g; shiitake mushrooms 100 g; garlic chives 70 g; Korean chili flakes 3 tbsp; anchovy fish sauce 2 tbsp; minced garlic 1 tbsp; minced ginger 0.5 tsp; rice syrup 1 tbsp; sesame oil 1 tsp

Quick answer

Total time: 28 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

This kimchi is eaten the day it is made rather than aged: oyster and shiitake mushrooms get a one-minute blanch and a dressing of gochugaru and anchovy fish sauce.

Tearing the oyster mushrooms along the grain into thick strips keeps them from collapsing, and the thick shiitake caps stay chewy throughout. Mushrooms that are not squeezed hard thin the paste and soften further in storage. Even chilled, it is best within 2 days.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Tear 300 g oyster mushrooms along the grain into thick strips, and tear 100 g shiitake mushrooms into sturdy pieces.

Keep the pieces fairly large, because very small bits soften quickly after blanching.
2

Bring plenty of water to a full boil, add the mushrooms, and blanch over high heat for only 1 minute.

Remove them as soon as they slightly collapse and the raw mushroom scent softens.
3

Cool the blanched mushrooms quickly in cold water, then squeeze them firmly by hand.

If too much moisture remains, the gochugaru seasoning turns thin and the mushrooms soften further during storage.
4

Cut 70 g garlic chives into 4 cm lengths and shake off excess water.

Mix 3 tbsp gochugaru, 2 tbsp anchovy fish sauce, minced garlic, minced ginger, and rice syrup into a thick paste.
5

Place the mushrooms and seasoning paste in a large bowl first, then toss lightly with your fingertips.

When the surfaces are evenly red, add the garlic chives and fold gently so they do not wilt.
6

Drizzle in 1 tsp sesame oil at the end, using it only to add aroma.

Serve immediately, or pack into an airtight container, refrigerate, and eat within 2 days for the best mushroom texture.