Saesongi Beoseot Bokkeum (Stir Fried King Oyster Mushrooms)
A side dish of shredded king oyster mushrooms blanched and stir-fried spicy in a pork-style seasoning.
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 →
This dish shreds king oyster mushrooms along the grain, briefly blanches and squeezes them dry, and stir-fries them in a spicy seasoning to create a meat-like texture. Not greasy and light to enjoy, it also pairs wonderfully wrapped in perilla leaves.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- King oyster mushrooms2 packs (8)
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Ground black peppera little
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- You may omit the chili peppers.
Steps
Prepare the ingredients
I have 2 bags of king oyster mushrooms, 8 in total. I washed them and trimmed off the bottom ends.
I prepared the large green onion and chili peppers. You may omit the chili peppers.
Cut the ingredients
Cut the king oyster mushrooms in half first, then shred them along the grain.
It does not matter if they break in the middle, and if they feel too long, you can cut them once to bite-sized lengths.
Shredding them along the grain rather than slicing cleanly with a knife gives a texture much closer to meat when chewed.
Slice the large green onion and chili peppers diagonally.
Blanch the mushrooms
Add the mushrooms to rolling boiling water and blanch them briefly just until slightly wilted.
Do not throw away the mushroom cooking water; you can use it for soup dishes.
Rinse in cold water to cool them down, then squeeze out the moisture thoroughly.
Even if it seems like a lot of mushrooms at first, blanching them like this reduces the volume by half.
Season the mushrooms
To the mushrooms, add 3 tbsp gochugaru (Korean chili flakes), 1 tbsp gochujang (Korean red chili paste), 2 tbsp regular soy sauce (jin-ganjang), 1 tbsp minced garlic, 1 tbsp corn syrup (mulyeot), 1/2 tbsp sugar, and a little ground black pepper, then mix well.
Stir-fry
Heat oil in a pan, add the seasoned mushrooms, and stir-fry briskly.
Since the mushrooms are already cooked, you do not need to stir-fry them for long; just stir-fry briefly so the seasoning flavors mellow out.
Add the large green onion and chili peppers...
Once they soften and the aroma of the green onion and chili peppers releases, taste and adjust any missing seasoning.
Finish by adding 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds at the very end.
Finish
If you tear the mushrooms a bit thicker, both the look and taste feel completely like spicy stir-fried pork.
It tastes really delicious wrapped in perilla leaves.
It easily rivals meat-based spicy stir-fried pork and makes for a satisfying, hearty dinner menu.
Ppunwife's tips
- Shredding them along the grain rather than slicing cleanly with a knife gives a texture much closer to meat when chewed.
- Do not throw away the mushroom cooking water; you can use it for soup dishes.
- Since the mushrooms are already cooked, you do not need to stir-fry them for long; just stir-fry briefly so the seasoning flavors mellow out.
FAQ
Is there a reason to shred king oyster mushrooms along the grain instead of slicing with a knife?
Cooking them shredded along the grain rather than cut neatly with a knife produces a chewy texture much closer to meat.
Should I throw away the water left over from blanching the king oyster mushrooms?
You do not have to discard the water used to blanch the mushrooms; you can use it as broth for other soup dishes.
I cannot eat spicy food well; do I have to include the chili peppers?
You can leave out the Cheongyang chili pepper and red chili pepper according to your preference.
Do I need to stir-fry the seasoned mushrooms in the pan for a long time?
Since they are already cooked once in boiling water, you only need to stir-fry them briefly until the seasoning blends smoothly.
