Korean Beoseot Kimchi (Mushroom Kimchi)

Quick answer

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

About this dish

Blanching oyster and shiitake mushrooms before mixing them with gochugaru and fish sauce creates a side dish that bypasses the long fermentation usually associated with Korean kimchi.

This boiling process removes the sharp raw scent of the mushrooms and softens their structure so the seasoning coats every surface evenly. Tearing the oyster mushrooms by hand along their natural grain allows the spicy and salty sauce to penetrate deeply while maintaining a natural bite. The thick caps of the shiitake mushrooms provide a firm, chewy element that lasts throughout the meal. Using fish sauce introduces a concentrated saltiness and a fermented profile that distinguishes this from basic seasoned vegetables. Fresh garlic chives contribute a clean, grassy aroma that balances the heavier spices. Since it does not require aging, this preparation is ready to eat immediately and reaches its peak flavor on the day it is made. Swapping chives for scallions provides a more delicate scent, and adding king oyster or enoki mushrooms introduces different physical textures. Including finely chopped squid or octopus transforms the dish into a seafood version with flavors from the ocean. Because mushrooms release water and lose their firm texture after a few days in the refrigerator, preparing small batches for immediate consumption ensures the highest quality.

Ingredients

servings

IngredientAmountUnit

oyster mushrooms300 gg

shiitake mushrooms100 gg

garlic chives70 gg

Korean chili flakes3 tbsptbsp

anchovy fish sauce2 tbsptbsp

minced garlic1 tbsptbsp

minced ginger½ tsptsp

rice syrup1 tbsptbsp

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

Step

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

Control

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

Season

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

Season

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

Season

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Oyster mushrooms are hand-torn along the grain for beoseot kimchi to ensure even seasoning.
Finish cue: Drizzle in 1 tsp sesame oil at the end, using it only to add aroma.
Avoid this: When the surfaces are evenly red, add the garlic chives and fold gently so they do not wilt.
Storage and reheating: Because mushrooms release water and lose their firm texture after a few days in the refrigerator, preparing small batches for immediate consumption ensures the highest quality.