Spicy and Sweet Grilled Mushrooms with Seasoned Seaweed
A special side dish featuring blanched oyster mushrooms grilled with a spicy glaze alongside shredded dried seaweed sheets stir-fried in a sweet and savory sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Here are two unique side dishes made with oyster mushrooms and dried seaweed sheets. The mushrooms are grilled quickly over heat to lock in their fragrance, while the stir-fried shredded seaweed holds its flavor well even in summer. Both are easy, comforting dishes made with familiar ingredients.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Grilled mushroom ingredients
- Oyster mushrooms150 g
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Garlic1 tsp
- Minced green onion1 tbsp
- Ground toasted sesame seeds1 tsp
- Toasted sesame oila little
- Salta little
- Regular soy sauce (jin-ganjang)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Cheongju (Korean rice wine)2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
Stir-fried seaweed ingredients
- Dried seaweed sheets (gim)10 sheets
- Cooking oila little
- Oyster mushrooms often catch debris between their gills, so clean and trim them thoroughly.
- You can use thinner mushrooms, but standard oyster mushrooms are plumper and give a better, chewier texture.
Steps
Blanch the oyster mushrooms briefly in boiling water, then rinse them in cold water.
Drain them in a sieve to remove excess moisture.
Mix the seasoning sauce ingredients in the listed amounts.
Gently toss the oyster mushrooms by hand so the seasoning coats them evenly.
Heat cooking oil in a pan, and once hot, grill the seasoned oyster mushrooms briefly.
The aroma of mushrooms is sensitive to heat, so it is best to grill them quickly for a short time.
You can also grill them over a wire rack or on foil. Finish by sprinkling toasted sesame seeds over top.
The grilled oyster mushrooms are ready.
Cut the dried seaweed sheets in half lengthwise.
Cut them into strips 1 cm wide.
Add a little cooking oil to a pan, heat it up, then reduce the heat and lightly stir-fry the shredded seaweed.
In the pan, add the regular soy sauce, corn syrup, cheongju, and toasted sesame oil in the listed amounts and bring to a boil.
Once the sauce bubbles, quickly toss in the stir-fried seaweed and stir-fry together.
When the liquid is gone, turn off the heat and sprinkle with toasted sesame seeds to finish.
Ppunwife's tips
- This keeps well even in the summer without spoiling in flavor.
- The aroma of mushrooms is sensitive to heat, so it is best to grill them quickly for a short time.
- You can also grill them on a wire rack or on foil.
FAQ
What should I keep in mind when grilling the mushrooms?
Mushroom aroma is easily lost to heat, so it is best to grill them lightly and quickly in a hot pan or on a grill rack.
How should I cut the seaweed for the stir-fry?
Cut the sheets in half lengthwise, then slice them into strips about 1 cm wide.
What kind of oyster mushrooms have the best texture?
Rather than very slender ones, regular plump oyster mushrooms give a much chewier and more satisfying texture.
