Korean Perilla-Grilled Mushrooms

Name: Korean Perilla-Grilled Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pine mushrooms (songhwa) 260 g; perilla oil 1.5 tbsp; ground perilla seed 1 tbsp; soy sauce 1 tbsp; minced garlic 0.5 tsp; salt 0.25 tsp; black pepper 0.25 tsp; chives 1 tbsp

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Songhwa mushrooms get a thin coat of perilla oil and soy sauce, then a sprinkle of ground perilla seed just before the heat goes off, layering the same nutty aroma twice.

Their caps are thick, and generous slices hold together in the pan.

Ingredients

servings

IngredientAmount

pine mushrooms (songhwa)

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Instructions

6 steps

1

Do not rinse the 260 g Songhwa mushrooms.

Wipe away any grit with a damp kitchen towel, then slice them thickly so the caps keep their moisture and do not tear while cooking.
2

In a bowl, combine 1.5 tablespoons perilla oil, 1 tablespoon soy sauce, and 0.5 teaspoon minced garlic.

Add the salt and black pepper, then stir until the oil and soy sauce look evenly blended.
3

Add the mushrooms to the seasoning and turn them gently so they stay intact.

Coat only the surface lightly, then let them rest for 5 minutes so the seasoning starts to absorb.
4

Heat a pan over medium heat, then spread the mushrooms in a single layer.

When moisture appears, leave them undisturbed and cook the first side for about 3 minutes to build browning.
5

When the edges turn lightly brown, flip the mushrooms and cook the other side for about 3 minutes.

If the seasoning starts to darken too quickly, lower the heat slightly to keep them moist.
6

Just before turning off the heat, sprinkle in 1 tablespoon ground perilla seed and toss only once so it does not scorch or turn pasty. When the aroma rises, top with 1 tablespoon chives and serve warm.