Modu Recipes

Lee Yeon-bok's Dried Shiitake and Bamboo Shoot Braised Dish

A refined Chinese-style side dish enjoyed since diplomatic service days, featuring chewy dried shiitake mushrooms, crisp bamboo shoots, and blanched chonggengchae (Chinese kale) for contrasting textures.

🙋 Recommended for

  • ⭐ Those who want to enjoy a textured, sophisticated Chinese-style side dish at home
  • ⭐ People looking for an elegant, presentable dish perfect for entertaining guests

Ingredients needed 🛒2 servings

  • dried shiitake mushrooms 4~5 pieces
  • canned bamboo shoots 1 can
  • chonggengchae 2~3 pieces
  • water 120ml (+60ml for adjustment)
  • mirin 2 tablespoons
  • soy sauce 2 tablespoons
  • oyster sauce 1 tablespoon
  • liquid chicken stock 1/3 tablespoon
  • sugar 1 tablespoon
  • salt a pinch
  • slurry of water and starch a little

Recipe 🍳

  1. In a bowl, mix water 120ml, mirin 2 tablespoons, soy sauce 2 tablespoons, oyster sauce 1 tablespoon, liquid chicken stock 1/3 tablespoon, sugar 1 tablespoon to make the braising sauce.
  2. Cut canned bamboo shoots into thirds lengthwise, then briefly rinse under boiling water to remove the white residue (lime layer) inside.
  3. Remove stems from dried shiitake mushrooms or leave them based on preference, then slice into bite-sized pieces.
  4. Place the prepared sauce, bamboo shoots, and shiitake mushrooms into a pot and simmer over medium heat for 5–6 minutes. Taste and add about 60ml more water if too salty.
  5. Boil water in another pot, add a pinch of salt, and blanch the chonggengchae cut into quarters. Do not rinse with cold water—arrange the blanched chonggengchae neatly around the edge of the serving plate.
  6. Once the mushrooms and bamboo shoots are well braised, add a small amount of starch slurry to the remaining sauce to thicken it slightly. Place the braised mushrooms and shoots in the center of the plate, then evenly drizzle the sauce over the chonggengchae until fully coated.
  1. Mix all ingredients in the specified amounts to prepare the braising sauce.
  2. Slice bamboo shoots and dried shiitake mushrooms into bite-sized pieces, add to the sauce, and braise for 5–6 minutes.
  3. Blanch chonggengchae in salted water, arrange on the plate, place the braised mushrooms and shoots in the center, then pour the thickened sauce over the top.

Cooking tips 💡

  • The white residue inside canned bamboo shoots is harmless but rinsing thoroughly after slicing ensures cleaner preparation.
  • Adding salt to the blanching water helps preserve the vibrant green color of chonggengchae.
  • Do not rinse blanched chonggengchae with cold water; keeping it warm allows the sauce to adhere better without running off.

Shop ingredients on Coupang(Ad)

dried shiitake mushroomscanned bamboo shootsgreen oniongarlicsoy sauceoyster saucechili oil
YouTube

Okjubu's Dried Shiitake and Konjac Stew

A golden ratio of low-calorie, chewy konjac and fragrant dried shiitake mushrooms simmered in a sweet-savory soy sauce glaze perfect for dieting.

15minEasyside dish
konjacdried shiitake mushroomsgreen chili pepperred chili peppersoy sauce
healthy mealeveryday side dishsuper easy
YouTube

Kim Do-yoon's Dried Shiitake Stew

A side dish made by gently simmering dried shiitake mushrooms in a savory sauce enriched with soy sauce and jinjoo, resulting in deep umami flavor and a tender texture.

25minEasyside dish
dried shiitake mushroomssoy saucemirinjinjoo
side dishsoy sauce stewvery simple
YouTube

Yoon Joomo's Beef and Bamboo Shoot Stir-Fry

Coating beef with potato starch to lock in juices and stir-frying it with crisp bamboo shoots creates a luxurious, tender texture.

40minNormalRice bowls
beefbamboo shootsgarlicgreen onionoyster sauce
starch coatingunique dishone-bowl meal
YouTube

Yeo Kyung-ok's Bamboo Shoot Stir-Fry

A refined Chinese-style side dish that combines the crispness and tenderness of blanched bamboo shoots coated in chili oil and starch sauce.

20minNormalside dish
bamboo shootsminced beefgarlicgingerchili oil
unique dishside dishentertaining guests
YouTube

Baek Jong-won's Shiitake Mushroom Gukbap

A hearty soup rice dish made by stir-frying rehydrated shiitake mushrooms and pork with gochugaru and saeujeot for a smoky flavor, then simmering it in the mushroom soaking water for a spicy taste.

20minEasySoups & stews
Shiitake mushroomsPorkGreen onionsOnionSoup soy sauce
super easybrothy dishhangover relief
YouTube

Okjubu's Dried Shiitake Gyeongjeong

Crispy on the outside and chewy on the inside, this nutritious shiitake gyeongjeong is so satisfying it rivals meat, enhanced with a spicy-sweet sauce.

25minEasydrinking snack
dried shiitake mushroomscornstarchcorn syrupketchupsoy sauce
kids snack아이들반찬fried dish