Korean King Oyster Mushroom Stir-fry with Perilla
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Because the pan runs on high heat, perilla oil is not used alone but mixed in equal parts with neutral oil.
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The king oyster mushrooms are cut lengthwise into long strips that keep their grain, and ground perilla seed goes in over low heat for the last minute to thicken the little bit of soy broth.
Ingredients
Instructions
- 1
Julienne 250 grams of king oyster mushrooms lengthwise into strips of even thickness, then thinly slice 60 grams of onion with the grain so both cook at the same rate.
- 2
Heat the pan over high heat, then add 1 tablespoon each of cooking oil and perilla oil.
Add 1 teaspoon of minced garlic and sauté for 20 seconds, stirring constantly until the oil smells fragrant.
- 3
Add the sliced onion and stir-fry over high heat for 1 minute, tossing frequently until the edges turn translucent and a gentle sweetness begins to develop from the natural sugars.
- 4
Add the julienned mushrooms and stir-fry vigorously over high heat for 2 minutes, keeping them moving so the surfaces sear lightly and excess moisture does not accumulate in the pan.
- 5
Pour in 1 tablespoon of soup soy sauce and 3 tablespoons of water, then simmer for 1 minute until the liquid reduces slightly.
Stir in 1.5 tablespoons of ground perilla seeds until evenly combined.
- 6
Reduce to low heat and stir for 1 more minute until the sauce thickens into a creamy perilla coating that clings to the mushrooms.
Add 10 grams of scallion and remove from heat.
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