Grilled King Oyster and Perilla Salad
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Grilled king oyster and perilla salad dry-sears thick-sliced king oyster mushrooms in an oil-free pan until golden, then tosses them with chiffonaded perilla leaves, bite-sized lettuce, and cucumber in a perilla oil and soy dressing.
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Cutting the mushrooms into 0.8 cm planks and spacing them apart in the pan is critical: overcrowding traps steam and turns a sear into a braise, losing the golden crust and chewy interior. Patting the mushroom surfaces dry with a paper towel before placing them in the pan helps the Maillard reaction start faster and produces a more even color without the sputtering caused by surface moisture. The dressing blends perilla oil, soy sauce, lemon juice, and oligosaccharide syrup, pairing the deep nuttiness of perilla oil with a light citrus acidity that supports the mushroom's umami. Grinding extra sesame seeds into the dressing amplifies the nutty character, and a small pinch of gochugaru adds a mild heat that lingers at the back of the palate. Perilla leaves lose their fragrance quickly once dressed, so the salad should be served immediately after tossing.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Pat 220 g king oyster mushrooms dry with a paper towel, then slice them lengthwise into 0.8 cm planks.
Keep the pieces fairly thick so they stay chewy after searing.
- 2Control
Heat a dry pan over medium-high heat for 4 to 5 minutes, then arrange the mushrooms in one layer without overlap.
Cook in batches if needed, because crowding traps steam and prevents browning.
- 3Step
Sear the mushrooms without oil for 2 to 3 minutes per side.
When the edges look dry and brown spots appear, transfer them to a rack or colander and cool for 5 minutes.
- 4Prep
Roll 24 g perilla leaves and slice them into thin ribbons, then tear 90 g lettuce into bite-size pieces.
Thinly bias-slice 80 g cucumber and blot away excess moisture.
- 5Finish
Whisk 1 tbsp soy sauce, 1 tbsp lemon juice, 1 tbsp perilla oil, and 1 tsp oligosaccharide syrup until glossy and even.
Keep 1 tsp sesame seeds aside for finishing.
- 6Finish
Place lettuce, cucumber, cooled mushrooms, and perilla leaves in a large bowl in that order, then drizzle with the dressing and toss gently. Sprinkle sesame seeds and serve within 5 minutes.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Grilled King Oyster and Perilla Salad features dry-seared mushrooms with a golden crust.
- Finish cue
- Whisk 1 tbsp soy sauce, 1 tbsp lemon juice, 1 tbsp perilla oil, and 1 tsp oligosaccharide syrup until glossy and even.
- Avoid this
- Do not overcrowd the pan so mushrooms sear instead of steaming.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 9 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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