Kim Dae-seok's Shiitake Mushroom Stir-Fry
A side dish of shiitake mushrooms cooked by steaming in kelp broth instead of frying in oil, preserving a firm, chewy texture and a luxurious sheen from jujube syrup
Ingredients needed 3 servings
Recipe
Cooking tips
- Avoid frying mushrooms directly in oil, as they absorb too much grease or cause the pan to burn. Steaming them in kelp broth is the key to success.
- Using jujube syrup instead of sugar or corn syrup gives a balanced sweetness without being overly sweet, while adding a glossy sheen and deeper flavor to the mushrooms.
- Adjust the heat properly—medium-low, low, then medium—to prevent burning and ensure the seasonings penetrate the mushrooms fully.
Recommended for
- Those who want to elevate leftover shiitake mushrooms into a premium banchan quality reminiscent of high-end Korean restaurant dishes.
- People seeking a clean, savory mushroom dish with rich umami instead of greasy stir-fries.
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