Kim Dae-seok's King Oyster Mushroom and Kombu Salad
Steamed king oyster mushrooms are dried slightly to remove moisture, then tossed with toasted perilla seed powder and seasonings to create a savory side dish with a chewy, meat-like texture perfect for rice.
Ingredients needed 3 servings
Recipe
Cooking tips
- Avoid slicing the king oyster mushrooms too thin, as this reduces volume and results in a light, insubstantial texture. Keep them slightly thick and long for best results.
- Immediately after steaming, lightly sauté the mushrooms in the pan to remove excess surface moisture—this is key to achieving a chewy, meat-like texture.
- Do not discard the flavorful kombu infused with natural umami. Slicing it finely and mixing it with the mushrooms enhances depth of flavor, acting as a natural seasoning.
- The rich aroma of perilla seed powder combined with the nutty taste of partially crushed sesame seeds creates a deep, savory, and satisfying mouthfeel.
Recommended for
- Those who want to enjoy mushroom dishes with a chewy, meat-like texture.
- Fans of clean, traditional Korean side dishes with rich nuttiness from perilla seed and the natural umami of kombu.
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