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Korean king oyster mushrooms (seasongi beoseot bokkeum)
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
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Meaty oyster mushrooms are paired with the bold punchy flavours of doenjang to amplify the rich, savoury taste, with a generous dose of rich butter helping to melt in the flavour
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This Korean king oyster mushrooms (seasongi beoseot bokkeum) recipe comes from Su Scott's book, Rice Table (£27, Quadrille).
Su says: "The complex umami notes of doenjang work a treat, with a generous dose of rich butter helping to melt in the flavour. Dry-frying the mushrooms is particularly important as it helps to remove some of the moisture and thereby to intensify the mushrooms into meaty morsels packed full of flavour."
This is a recipe that Su shared as part of her guide to South Korean cuisine. Check it out to learn about the deep, complex flavours of this East Asian country, including Su's recipe for bossam (poached pork belly wrap) and musaengchae (spicy radish salad). Read local Back Kimyung's guide to South Korean food here, including street food dishes, banquet-style dining and family traditions.
Ingredients
Nutrition
-
1 tbsp doenjang
-
1 tsp Yondu umami seasoning sauce
-
1 tsp golden granulated sugar
-
300g king oyster mushrooms
-
½ tsp sea salt flakes
-
1 tbsp vegetable oil
-
2 garlic cloves
minced
-
2 tbsp mirin
-
20g unsalted butter
-
1-2 bird's-eye chillies
sliced
-
1 tsp toasted white sesame seeds
-
steamed rice
to serve
Nutrition: per serving
- kcal222
- fat16.1g
- saturates5.9g
- carbs13.9g
- sugars10.1g
- fibre0.9g
- protein4.9g
- salt3.6g
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Method
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step 1
In a small mixing bowl, make a sauce by combining the doenjang, Yondu and sugar with 100ml of water.
-
step 2
Cut the mushrooms lengthways into 5mm slices. Heat a large, heavy-based frying pan over a medium heat. Once hot, dry-fry the mushrooms with the sea salt flakes for 5 mins, turning occasionally – they will start to lose some moisture and become softened and golden in places. Once they have collapsed completely, lower the heat and add the oil and garlic. Briefly fry, stirring constantly to prevent the garlic from burning.
-
step 3
Stir in the mirin and cook for 2 mins. Add the sauce and cook for a further 2 mins until the mushrooms have absorbed the flavour and there is about 2 tbsp of liquid left in the pan. Melt in the butter to emulsify into the sauce – it should only take a minute or less. Remove from the heat and stir in the chillies and sesame seeds. Divide into two bowls and serve warm with plain steamed rice.
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