Kim Dae-seok's King Oyster Mushroom Beef Stir-Fry

• beef (for bulgogi cut) 250g
• king oyster mushrooms 3 pieces
• onion 1/2 piece
• green chili pepper 1 piece
• scallion 1/2 stalk
• vegetable oil 1 tablespoon
• soy sauce 2 tablespoons
• oyster sauce 1 tablespoon
• minced garlic 1 tablespoon
• rice syrup (or rice oligosaccharide) 1 tablespoon (heaping)
• salt 3 pinches
• yellow mustard 2cm length
• black pepper 2 pinches
• toasted sesame seeds a little

Recipe 🍳

Cooking tips 💡

• To quickly thaw frozen beef without losing juices, lay it flat in a stainless steel pot and place another stainless steel pot filled with warm water on top. It will thaw fully in just 15 minutes.
• Never stir-fry king oyster mushrooms raw—doing so causes them to absorb all the sauce and become overly watery. Always blanch them briefly in boiling water first.
• Yellow mustard helps reduce beef’s greasiness and off-flavors. Pre-mixing all seasonings in one bowl makes cooking much easier at the stove.

Recommended for 🙋

• ⭐Those who want to use up leftover frozen beef after holidays in a delicious and creative way.
• ⭐People looking to make a hearty, satisfying side dish combining mushrooms and beef.
• ⭐Anyone wanting to try a mustard-seasoned stir-fry that adds subtle depth without greasiness.