Korean Butter Soy Grilled King Oyster Mushrooms
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Three king oyster mushrooms are quartered lengthwise, scored on the surface, and seared in butter until golden on one side.
Read more
After flipping, the remaining butter joins a sauce of soy sauce, oligosaccharide syrup, minced garlic, and black pepper, which reduces into a glossy glaze that coats every groove cut into the mushroom flesh. The scoring allows the sweet-salty sauce to penetrate deeper, so each bite releases a concentrated burst of buttery umami. King oyster mushrooms hold their dense, meaty chew even after cooking, making this dish satisfying without any actual meat. A final scattering of scallion and sesame seeds adds freshness and textural contrast.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 3 king oyster mushrooms lengthwise into quarters, then score the flat cut side in a shallow crosshatch pattern to create channels that help the glaze absorb evenly during cooking.
- 2Season
Combine 1.5 tbsp soy sauce, 1 tbsp oligosaccharide syrup, 1 tsp minced garlic, and 0.25 tsp black pepper in a small bowl, stirring until the syrup is evenly dispersed.
- 3Prep
Heat a skillet over medium, melt about 7 g butter, then place the mushrooms scored side down without crowding and sear undisturbed for 4 to 5 minutes until the cut face turns deep golden.
- 4Control
Once the seared side is a deep golden brown, flip each mushroom piece, pour in the remaining butter and the prepared sauce, and simmer for about 2 minutes while occasionally spooning the liquid over the top.
- 5Control
Take the pan off the heat as soon as the sauce has reduced to a thick, glossy glaze that evenly coats each piece and clings visibly inside the scored grooves.
- 6Finish
Arrange on a serving plate, scatter 1 tbsp of thinly sliced scallion evenly across the top, then finish with a sprinkle of 1/2 tsp sesame seeds for fragrance and a gentle crunch.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Crosshatch cuts help king oyster mushrooms absorb a rich butter and soy sauce glaze.
- Finish cue
- Take the pan off the heat as soon as the sauce has reduced to a thick, glossy glaze that evenly coats each piece and clings visibly inside the scored grooves.
- Avoid this
- Add sauce near the end to prevent burning and keep it glossy.
- Substitution
- Wipe mushrooms with a damp towel instead of washing to preserve texture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 8 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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