Kim Dae-seok's Perilla Seed Dried Mushroom Stir-Fry

• fresh dried mushrooms 7 pieces (200g)
• chili peppers 7 pieces
• onion 0.5 piece
• garlic 5 cloves
• vegetable oil 2 tablespoons
• brown sugar 0.5 tablespoon
• light soy sauce 2 tablespoons
• oyster sauce 1 tablespoon
• perilla seed powder 1 tablespoon
• water 1 tablespoon (for seasoning)
• potato starch 1 small spoon (crushed)
• water 0.5 cup (for starch slurry)
• sesame oil 1 tablespoon
• whole sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Do not discard the mushroom stems—dry them thoroughly and use them later in doenjang stew or broth for enhanced umami flavor.
• Mincing garlic causes it to stick unevenly on the mushroom surface; slicing it thinly ensures a cleaner final appearance.
• Adding 1 tablespoon of water to the seasoning mixture prevents the sauce from burning and ensures even distribution as the mushrooms absorb moisture.
• The starch slurry coats the mushroom surface, giving it a chewy texture that retains moisture without becoming soggy, delivering a mouthfeel similar to beef.

Recommended for 🙋

• ⭐Those who want to create a chewy, nutty side dish with the unique aroma of dried mushrooms.
• ⭐People who enjoy a Chinese-style stir-fry with mushrooms that have no excess moisture and a clean, crisp finish.