Kim Dae-seok's Oyster Mushroom Tea

Name: Kim Dae-seok's Oyster Mushroom Tea
Cook time: 380 min
Total time: 380 min
Yield: 3 servings
Cuisine: Korean
Ingredients: enoki mushrooms 1kg; ginger 6 pieces; jujubes 7 pieces; water 4 cups; honey to taste

A healthy herbal tea brewed gently over low heat by simmering dried enoki mushrooms with ginger and jujubes

6 hr 20 min Difficulty Easy Snacks & desserts

Main ingredients

enoki mushroomsgingerjujubeshoney

Ingredients needed 3 servings

enoki mushrooms 1kg

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enoki mushrooms ginger jujubes honey

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ginger 6 pieces

jujubes 7 pieces

water 4 cups

honey to taste

Recipe

Rinse enoki mushrooms quickly under cold running water to remove dust, then drain thoroughly using a colander.
Tear the drained mushrooms into 2–3 equal pieces along their grain, making them thin, and arrange them on a dehydrator tray without overlapping.
Select thick ginger slices and cut them lengthwise into about 3mm-thick strips. Spread them evenly across the empty spaces next to the mushrooms.
Set the food dehydrator to 50 degrees Celsius and run for 6 hours. After 3 hours, switch the positions of the top and bottom trays once.
Remove the completely dried enoki mushrooms and ginger from the dehydrator and stack them in a zigzag pattern to eliminate any remaining moisture before storing.
Place 4 cups of water into a teapot, add a handful of dried enoki mushrooms (about 20g), 5 pieces of dried ginger, and 7 jujubes that have had their seeds removed by cutting them in half with scissors.
Close the lid and turn on the gas stove. Simmer gently over medium-low heat for 20 minutes to extract the rich broth.
Once the fragrant aroma has infused the tea, pour it into a cup and stir in honey according to personal preference. Enjoy warm.

Dry cleaned enoki mushrooms and sliced ginger in a food dehydrator at 50 degrees Celsius for 6 hours.
In a pot, combine water, a handful of dried mushrooms, 5 pieces of dried ginger, and 7 seedless jujubes. Simmer over medium-low heat for 20 minutes.
Pour the warm tea into a cup and add honey to taste to finish.

Cooking tips

If the dehydrator temperature exceeds 70 degrees Celsius, the mushrooms may burn and turn black. Always dry them slowly at around 50 degrees to preserve their bright color and nutrients.
Dried ginger used in this tea has higher bioavailability of active compounds compared to fresh ginger, enhancing absorption in the body.
For better flavor and nutrient extraction, cut small slits into the jujubes with scissors or a knife and remove the seeds before adding them to the pot.

Recommended for

Those who want to enjoy dried mushrooms and jujubes as a warm, comforting tea.
People seeking a naturally sweet, mild, and subtly savory herbal tea without harshness.
Those who bought large quantities of enoki mushrooms and wish to store them long-term while maintaining high nutritional value.

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Kim Dae-seok's Oyster Mushroom Tea

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Ingredients needed 🛒3 servings

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Main ingredients

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Ingredients needed 3 servings

Recipe

Cooking tips

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