Korean Seasoned King Oyster Mushroom
Saesongi-beoseot-muchim steams 250 grams of king oyster mushrooms, torn into strips along the grain, for six minutes over high heat to preserve their chewy, fibrous texture better than boiling would. After cooling slightly and squeezing out excess moisture, the strips are tossed in a dressing of soy sauce, vinegar, chili flakes, garlic, and sugar. The vinegar provides a tangy lift, while the chili flakes introduce gentle warmth without overwhelming the mushroom's mild flavor. Sesame oil and sesame seeds finish the dish with a nutty aroma. It holds up well when chilled and served cold, making it a convenient banchan to prepare ahead of time.
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Instructions
- 1
Pull mushrooms into strips and place in a steamer.
- 2
Steam over high heat for 6 minutes.
- 3
Cool slightly and gently squeeze out moisture.
- 4
Mix soy sauce, vinegar, chili flakes, garlic, and sugar.
- 5
Add mushrooms and chopped green onion, then toss.
- 6
Finish with sesame oil and sesame seeds.
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