Kim Dae-seok's Shiitake and Bird's Eye Chili Stew
A savory side dish that elevates the umami of dashi-infused stew, highlighting the chewy texture of shiitake mushrooms and the spicy kick of bird's eye chilies—perfect as a rice-boosting side dish.
Ingredients needed 4 servings
Recipe
Cooking tips
- Always add the shiitake mushrooms before the bird's eye chilies to preserve their chewy texture and prevent the chilies from becoming tough.
- Cooking the dried kelp pieces directly in the stew sauce enhances the depth and premium umami flavor, resembling restaurant-quality taste.
- The rich, sweet-salty broth left after cooking makes an excellent sauce for mixing with rice.
Recommended for
- Those looking for a hearty and economical side dish that can be enjoyed throughout the week.
- People who want to enjoy the savory umami of mushrooms combined with the refreshing, spicy kick of bird's eye chilies.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Ok Joo-bu's Kkwari-gochu Sae-songi Beoseot Bokkeum
- Yoon Yi-ryeon's Braised Potatoes with Kkwarigochu
- Seungwoo Dad's Saury and Korean Green Pepper Jorim
- Kim Dae-seok's Braised Octopus and Shishito Peppers
- This Man's Cook's Jinmichae Gochujjim
- Yoon Yi-ryeon's Braised Flatfish with Kkwarigochu
- Ttukdak Hyung's Pork Loin with Bird's Eye Chilies Stew
- This Man's Cook Dried Squid with Chili Peppers Stew
- Seungwoo Dad's Beef and Potato Jorim
- Kim Dae-seok's Braised Shishito Peppers and Garlic
