Korean Soy-Braised King Oyster Mushrooms
Saesongi-beoseot-jorim braises 300 grams of king oyster mushrooms in a soy-based sauce after an initial sear that drives off moisture and firms up the texture. The mushrooms are halved lengthwise, cut into bite-size pieces, and pan-fried in oil for about two minutes until lightly golden before the braising liquid - soy sauce, water, oligosaccharide syrup, and garlic - is poured in. Five minutes of simmering over medium heat reduces the liquid to a sticky glaze that clings to every surface. Sesame oil is drizzled in just before removing from heat, and chopped scallion adds a fresh green contrast. The finished dish stores well, making it a reliable make-ahead side for weekday meals.
Adjust Servings
Instructions
- 1
Halve mushrooms lengthwise and cut into bite-size pieces.
- 2
Sear mushrooms in oil for about 2 minutes until lightly golden.
- 3
Add soy sauce, water, syrup, and garlic, then simmer.
- 4
Braise for 5 minutes over medium heat until glazed.
- 5
Finish with sesame oil and scallion.
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