Kim Dae-seok's Steamed Shiitake Mushrooms with Soybean Flour

• 7 fresh shiitake mushrooms (300g)
• 1/2 cup raw soybean powder
• 2 tablespoons perilla seed powder
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 tablespoon whole sesame seeds
• 1/3 tablespoon salt
• a small amount of water

Recipe 🍳

Cooking tips 💡

• Don't discard the removed shiitake stems—dry them or freeze them to use later for adding depth to doenjang-jjigae or as a flavor booster in stocks.
• Pre-seasoning the mushrooms with salt water ensures even flavor and creates just enough surface moisture for the soybean powder coating to adhere well and stay put.
• Using too much raw soybean powder can make the dish feel pasty or stodgy after cooking, so measure the specified amount carefully.
• If you mix in the seasonings while the mushrooms are still too hot right out of the steamer, the powder coating can easily slough off and become messy—always let them cool to lukewarm first for a clean finish.

Recommended for 🙋

• ⭐Anyone looking to enjoy a creative and novel shiitake mushroom dish instead of the usual stir-fry or stew ingredient.
• ⭐Those who prefer healthy, non-spicy side dishes that maximize the nutty flavors of soybean and perilla seed powders.
• ⭐People who savor the chewy texture of mushrooms and appreciate deep, savory umami in wholesome cooking.