Korean Grilled King Oyster Mushrooms
Saesongi-beoseot-gui is a Korean grilled king oyster mushroom dish where the mushrooms are sliced lengthwise to 0.7-centimeter thickness, seared in melted butter until golden on both sides, then glazed with a sauce of soy sauce, minced garlic, oligosaccharide syrup, and black pepper. King oyster mushrooms contain a lot of moisture, so arranging the slices in a single layer without overlap is essential-crowding steams rather than sears, preventing the Maillard browning that gives the surface its golden color and savory depth. Butter burns quickly above medium heat, so temperature control is key, and the soy glaze should only be added after both sides are already browned so it coats the surface rather than making it soggy. Chopped chives and sesame seeds scattered on top add a nutty, aromatic layer over the salty butter-soy base.
Adjust Servings
Instructions
- 1
Slice king oyster mushrooms lengthwise to 0.7 cm thickness.
- 2
Mix soy sauce, garlic, syrup, and pepper for the sauce.
- 3
Melt butter in a pan and grill mushrooms over medium heat for 3 minutes.
- 4
Flip, cook 2 more minutes, then add sauce and glaze.
- 5
Turn off heat once coated, then garnish with chives and sesame seeds.
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Nutrition (per serving)
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