Korean Braised Shiitake Mushrooms

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Pyogo-beoseot-jorim is a Korean side dish of sliced shiitake mushrooms braised in a savory soy-based sauce.

The preparation begins by wiping the mushrooms with a damp towel, removing the stems, and slicing the caps thickly so they retain a chewy texture. The sliced mushrooms are added to a boiling mixture of water, soy sauce, oligosaccharide syrup, and minced garlic. Simmering the mixture over medium-low heat for about eight minutes allows the mushrooms to absorb the salty-sweet liquid. As the sauce reduces, the oligosaccharide syrup caramelizes, coating the mushrooms with a glossy sheen. The heat is turned off, and a splash of sesame oil and toasted sesame seeds are tossed in for a nutty finish. Using rehydrated dried shiitake mushrooms can yield a deeper umami profile.

Ingredients

servings

IngredientAmountUnit

shiitake mushrooms220 gg

soy sauce2½ tbsptbsp

water120 mlml

oligosaccharide syrup1 tbsptbsp

minced garlic½ tbsptbsp

sesame oil1 tsptsp

sesame seeds1 tsptsp

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Instructions

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

6 steps

1

Heat

Wipe 220 g shiitake mushrooms with a damp towel and remove the stems.

Slice them thickly, keeping the pieces substantial so they absorb the braising liquid without turning limp or breaking apart during cooking.
2

Control

Add 120 ml water, 2.5 tablespoons soy sauce, 1 tablespoon oligosaccharide syrup, and 0.5 tablespoon minced garlic to a pan.

Stir over medium heat until the syrup dissolves and the mixture comes to a brief boil.
3

Control

When the sauce boils, add the shiitake and turn the pieces once to coat them evenly.

Lower to medium-low heat and simmer uncovered for about 5 minutes so the mushrooms start releasing juices.
4

Control

When the liquid reduces by about half, turn the mushrooms occasionally so the color coats evenly.

If the bottom looks dry before the mushrooms turn glossy, reduce the heat to low to prevent scorching.
5

Control

Braise for about 8 minutes total, until the mushroom surfaces look glossy and the sauce lightly coats a spoon.

Do not reduce it completely dry, because a little salty-sweet liquid should remain inside the mushrooms.
6

Finish

Turn off the heat and drizzle in 1 teaspoon sesame oil, tossing with the residual heat.

Sprinkle 1 teaspoon sesame seeds, let the mushrooms cool briefly so the seasoning settles, then serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pyogo-beoseot-jorim braises whole shiitake mushrooms in sweet soy until they are plump and glossy.
Finish cue: Braise for about 8 minutes total, until the mushroom surfaces look glossy and the sauce lightly coats a spoon.
Avoid this: Do not reduce it completely dry, because a little salty-sweet liquid should remain inside the mushrooms.