Korean Braised Shiitake Mushrooms
Quick answer
Pyogo-beoseot-jorim is a Korean side dish of sliced shiitake mushrooms braised in a savory soy-based sauce.
What makes this special
- Pyogo-beoseot-jorim braises whole shiitake mushrooms in sweet soy until they are plump and glossy.
- 8-minute simmer on low lets shiitake absorb seasoning until each bite releases broth
- Oligosaccharide caramelizes onto mushroom surface for a glossy lacquer-like finish
Key ingredients
Core cooking flow
- 1 Wipe 220 g shiitake mushrooms with a damp towel and remove the stems.
- 2 Add 120 ml water, 2.5 tablespoons soy sauce, 1 tablespoon oligosaccharide sy...
- 3 When the sauce boils, add the shiitake and turn the pieces once to coat them evenly.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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