Korean Stir-fried Crown Daisy and Mushrooms
Quick answer
Ssukgat-beoseot-bokkeum is a quick stir-fry of oyster mushrooms and crown daisy (ssukgat) cooked in a garlic-infused pan.
What makes this special
- Ssukgat-beoseot-bokkeum pairs chewy oyster mushrooms with aromatic crown daisy added at the final second.
- Ssukgat stems 40 sec, leaves 20 sec apart for crunch and aroma together
- Oyster mushrooms high-fried 3 minutes until moisture-free for chewy bite
Key ingredients
Core cooking flow
- 1 Separate 120 g crown daisy into stems and leaves, then cut both into 4 cm lengths.
- 2 Preheat a wide pan over medium heat and add 1 tablespoon cooking oil.
- 3 Add the oyster mushrooms and raise the heat to high for about 3 minutes.
Ssukgat-beoseot-bokkeum is a quick stir-fry of oyster mushrooms and crown daisy (ssukgat) cooked in a garlic-infused pan. The mushrooms are seared over high heat to drive off moisture and develop a chewy bite, while the crown daisy stems and leaves go in at staggered intervals to preserve their crunch and aroma. Soy sauce and cooking wine provide the seasoning base, finished with sesame oil and toasted sesame seeds. The slightly bitter, herbal character of the crown daisy plays off the mild earthiness of the mushrooms for a clean, well-defined flavor.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Separate 120 g crown daisy into stems and leaves, then cut both into 4 cm lengths.
Tear 180 g oyster mushrooms into similar-width strips so they cook evenly and do not clump in the pan.
- 2Control
Preheat a wide pan over medium heat and add 1 tablespoon cooking oil.
Add 1 tablespoon minced garlic and stir for about 30 seconds, just until fragrant, lowering the heat if the edges brown too quickly.
- 3Step
Add the oyster mushrooms and raise the heat to high for about 3 minutes.
Spread them across the pan instead of pressing them down, stirring often until released moisture evaporates and the edges look lightly glossy.
- 4Season
Pour 1 tablespoon soy sauce and 1 tablespoon cooking wine around the edge of the pan.
Stir-fry for about 1 minute so the alcohol aroma cooks off and the mushrooms absorb the seasoning without becoming soupy.
- 5Heat
Add the crown daisy stems first and stir-fry quickly for about 40 seconds.
When the stems turn brighter and slightly flexible, add the leaves and cook only 20 seconds so the color and herbal aroma stay fresh.
- 6Season
Turn off the heat, then add 1 teaspoon sesame oil and 1 teaspoon sesame seeds.
Toss lightly, taste, and add only a small splash of soy sauce if needed, serving while the crown daisy is still vivid.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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