Saesongi Beoseot Muchim
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Saesongi beoseot muchim uses 250 g of king oyster mushrooms torn along the grain, steamed, and dressed with soy sauce, vinegar, gochugaru, garlic, and sugar.
Read more
Tear the mushrooms into even strips about 1 cm wide and spread them in the steamer without overlapping. Cover and steam over high heat for 6 minutes. Remove the strips and let them cool for 2 to 3 minutes, then use a clean kitchen towel or the palm of your hand to press out excess water gently. The goal is to remove the moisture that could dilute the dressing without squeezing the mushrooms until dry. Combine 1 tablespoon soy sauce, 1 teaspoon vinegar, 1 teaspoon gochugaru, 0.5 teaspoon minced garlic, and 0.5 teaspoon sugar, stirring until the sugar dissolves. Add the mushrooms and 10 g thinly sliced green onion, then toss by hand or with tongs so the dressing reaches between the separated fibers. Drizzle with 1 teaspoon sesame oil, mix lightly, and finish with 0.5 tablespoon sesame seeds. The method gives separate controls for strip width, steaming time, cooling, and pressure during draining before the measured dressing is added.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Tear 250g king oyster mushrooms lengthwise into even strips about 1cm wide, then arrange them in the steamer basket without overlapping.
- 2Control
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.
- 3Step
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.
- 4Season
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.
- 5Season
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.
- 6Finish
Drizzle with 1 tsp sesame oil, toss lightly, and finish with 0.5 tbsp sesame seeds sprinkled evenly over the mushrooms.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- King oyster mushrooms are torn into 1 cm strips along the grain
- Finish cue
- 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.
- Avoid this
- Do not squeeze too hard after steaming.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
18min, 9 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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