Saesongi Beoseot Muchim
Tear the mushrooms lengthwise into strips about 1 cm wide, lay them in the steamer without overlapping and steam, covered, over high heat for exactly 6 minutes. Let them cool for 2 to 3 minutes, then gently squeeze out the remaining moisture so the dressing does not turn watery, without squeezing too hard. Dress with 1 tbsp soy sauce, 1 tsp each of vinegar and gochugaru, and 1/2 tsp each of minced garlic and sugar, and toss in 1 tsp sesame oil at the end.
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The king oyster mushrooms are torn by hand along the grain instead of sliced, then steamed.
Read more
The soy, vinegar and chili flake dressing seeps into the torn fibers, and with no oil in the pan the mushroom stays clean-tasting.
Ingredients
Instructions
- 1
Tear 250g king oyster mushrooms lengthwise into even strips about 1cm wide, then arrange them in the steamer basket without overlapping.
- 2
Cover with the lid and steam over high heat for exactly 6 minutes until the surface of the mushrooms turns soft and slightly translucent, indicating they are cooked through.
- 3
Remove the mushrooms from the steamer and let them cool for 2 to 3 minutes, then gently squeeze out the remaining moisture using a clean kitchen towel or your palm to prevent a watery dressing.
- 4
Combine 1 tbsp soy sauce, 1 tsp vinegar, 1 tsp gochugaru, 0.5 tsp minced garlic, and 0.5 tsp sugar in a bowl, stirring until the sugar dissolves.
- 5
Add the squeezed mushrooms and 10g thinly sliced green onion to the seasoning.
Toss evenly by hand or with tongs so the dressing reaches between the mushroom fibers.
- 6
Drizzle with 1 tsp sesame oil, toss lightly, and finish with 0.5 tbsp sesame seeds sprinkled evenly over the mushrooms.
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