Korean Perilla-Grilled Mushrooms
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Songhwa mushrooms have thick caps with high moisture content, so they stay succulent and chewy when grilled.
Read more
Sliced into thick pieces and tossed with a simple mix of perilla oil, soy sauce, garlic, salt, and pepper, they cook for about three minutes per side on a hot pan. The perilla oil imparts a distinctly nutty, toasted aroma that differs from sesame. Ground perilla seed is sprinkled on just before the heat is turned off, releasing fragrance without scorching. Finished with chopped chives, this vegetarian dish works equally well as a rice side or a drinking snack.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Season
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Thick mushroom caps in Songhwa-beoseot-deulkkae-gui stay chewy and succulent with nutty perilla oil.
- Finish cue
- 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.
- Avoid this
- Avoid rinsing mushrooms; wipe instead to preserve aroma.
Troubleshooting While Cooking
Use these adjustments when the food is not behaving as expected.
- If the seasoning starts to darken too quickly, lower the heat slightly to keep them moist.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 8 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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