Kim Dae-seok's Perilla Seed Dried Mushroom Stir-Fry
A stir-fry featuring fresh dried mushrooms with the nutty richness of perilla seed powder and the subtle heat of chili peppers, creating a texture even more satisfying than meat.
Ingredients needed 2 servings
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.
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