Korean Beoseot Kimchi (Mushroom Kimchi)
Beoseot kimchi is a Korean mushroom kimchi made by blanching oyster and shiitake mushrooms, then tossing them with gochugaru, fish sauce, garlic, and garlic chives. The blanched mushrooms stay moist and springy while the seasoning coats them evenly with a spicy, briny depth. Fish sauce brings the concentrated saltiness characteristic of fermented Korean condiments, and the chives add a fresh, grassy lift. Unlike cabbage kimchi, this version requires no extended fermentation and can be eaten immediately after preparation.
Adjust Servings
Instructions
- 1
Tear mushrooms, blanch for 1 minute, cool in cold water, then squeeze out moisture.
- 2
Cut chives into 4 cm pieces and place with mushrooms in a large bowl.
- 3
Mix chili flakes, fish sauce, garlic, ginger, and rice syrup into a paste.
- 4
Coat mushrooms first, then add chives and toss gently.
- 5
Add sesame oil at the end for aroma and transfer immediately to a container.
- 6
Refrigerate at least 12 hours; best texture is within 2 days.
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