Kim Dae-seok's Shiitake Mushroom Stir-Fry

Name: Kim Dae-seok's Shiitake Mushroom Stir-Fry
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: shiitake mushrooms 4 pieces; green onion 20cm; kelp broth 1/3 cup; light soy sauce 1 tablespoon; oyster sauce 1 tablespoon; jujube syrup 1 tablespoon; sesame oil 1 tablespoon; toasted sesame seeds 1 tablespoon

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

15 min Difficulty Easy side dish

Main ingredients

shiitake mushroomsgreen onionkelpoyster sauce

Ingredients needed 3 servings

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shiitake mushrooms 4 pieces

green onion 20cm

kelp broth 1/3 cup

light soy sauce 1 tablespoon

oyster sauce 1 tablespoon

jujube syrup 1 tablespoon

sesame oil 1 tablespoon

toasted sesame seeds 1 tablespoon

Recipe

Wash 4 shiitake mushrooms lightly under water, then slice them vertically into quarters. Cut the ends into two pieces and the center into three pieces, making bite-sized portions.
Slice 20cm of green onion diagonally so it blends well during cooking.
Place the sliced shiitake mushrooms directly into a shallow pan without oil, then evenly sprinkle 1/3 cup of kelp broth over them.
Cover the pan and turn on medium heat. Once it starts boiling, reduce to medium-low heat and steam for exactly 4 minutes.
After 4 minutes, when the liquid has reduced slightly, lower the heat completely to low and add 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon jujube syrup.
Increase heat to medium and stir gently for 2 minutes, allowing the seasonings to cling firmly to the mushrooms.
Add the sliced green onion and continue stirring until the aroma fades. Finish by drizzling 1 tablespoon sesame oil and 1 tablespoon toasted sesame seeds, then toss lightly over low heat.

Cut shiitake mushrooms into bite-sized pieces, place in a pan, pour 1/3 cup kelp broth over them, cover, and steam on medium-low heat for 4 minutes.
Once the liquid reduces, lower heat to low, add soy sauce, oyster sauce, and jujube syrup, then stir over medium heat for 2 minutes.
Add sliced green onion, sesame oil, and toasted sesame seeds, then stir briefly over low heat to finish.

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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