Main ingredients
oyster mushroomscarrotcheongyang chili pepperlarge green onionminced garlicperilla oilJin-ganjangoyster sauceperilla seed powderwhole sesame seeds
Kim Ho-yoon's Perilla Seed Stir-fried Oyster Mushrooms
A moist and chewy side dish made by stir-frying blanched oyster mushrooms with perilla seed powder and mushroom broth
Ingredients needed 3 servings
Recipe
Cooking tips
- When blanching oyster mushrooms, do not add salt, as it can cause the mushrooms to lose their aroma and absorb too much water. Blanch in plain water for only 30–40 seconds to preserve a firm, chewy texture.
- Perilla seed powder absorbs moisture and can make the dish dry, so deglaze with the reserved mushroom broth to create a smooth, moist perilla sauce that coats the mushrooms.
Recommended for
- Those who want to make a moist perilla seed side dish that highlights the chewy texture of mushrooms.
- Those looking for a mild, nutty, and savory side dish that isn't overly stimulating.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Oyster Mushroom Stir-Fry
- Kim Jin-soon Stir-Fried Oyster Mushrooms
- Yoon Yi-ryeon's Stir-fried Oyster Mushrooms
- Okjubu's Shiitake Mushroom and Potato Stir-Fry
- This Man's Cook Neutari Beoseotjeon
- Okjubu's Oyster Mushroom Chomuchim
- Kim Dae-seok's Oyster Mushroom Tea
- Yoon Yi-ryeon's Stir-fried Zucchini and Mushrooms
- Lee Hye-jung's Stir-Fried Seaweed Stem and Enoki Mushroom
- Yeo Kyung-ok's Bok Choy Mushroom Stir-Fry
