Korean Stir-fried Crown Daisy and Mushrooms

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

crown daisy120 gg

oyster mushrooms180 gg

minced garlic1 tbsptbsp

soy sauce1 tbsptbsp

cooking wine1 tbsptbsp

sesame oil1 tsptsp

sesame seeds1 tsptsp

cooking oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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.
2

Control

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.
3

Step

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.
4

Season

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.
5

Heat

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.
6

Finish

Turn off the heat and add 1 teaspoon each of sesame oil and sesame seeds.

Serve as soon as the mushrooms are evenly coated and the crown daisy leaves remain bright.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Ssukgat-beoseot-bokkeum pairs chewy oyster mushrooms with aromatic crown daisy added at the final second.
Finish cue: Spread them across the pan instead of pressing them down, stirring often until released moisture evaporates and the edges look lightly glossy.
Avoid this: Use a wide pan to avoid watery mushrooms.