Solo Cooking God Mushroom Potato Stew

Name: Solo Cooking God Mushroom Potato Stew
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: potato 2 pieces; onion 1 large; enoki mushroom generously; soy sauce 1 tablespoon; oyster sauce 1 tablespoon; dried anchovy brine 1 tablespoon; sugar 1 tablespoon; minced garlic 1 tablespoon; red pepper powder 2 tablespoons; black pepper several grinds; water 1 cup (paper cup measurement); green onion (green part) moderate amount; toasted sesame seeds a little; green chili (optional)

Potatoes and onions simmered in a rich, savory sauce made with oyster sauce and dried anchovy brine, then generously topped with chewy enoki mushrooms—this hearty, satisfying side dish is the ultimate rice thief.

🙋 Recommended for

⭐ People who want a spicy-sweet side dish that can empty a full bowl of rice even without meat
⭐ Those looking to quickly use up leftover potatoes and mushrooms by making a quick side dish

20 min Difficulty Easy side dish

Main ingredients 🥩

potatoonionenoki mushroomsoy sauceoyster saucedried anchovy brinegarlicred pepper powder

Tags 🏷️

ultra simple rice thief side dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

potato 2 pieces
onion 1 large
enoki mushroom generously
soy sauce 1 tablespoon
oyster sauce 1 tablespoon
dried anchovy brine 1 tablespoon
sugar 1 tablespoon
minced garlic 1 tablespoon
red pepper powder 2 tablespoons
black pepper several grinds
water 1 cup (paper cup measurement)
green onion (green part) moderate amount
toasted sesame seeds a little
green chili (optional)

Recipe 🍳

Cut the potato into your desired size, and slice the onion in half lengthwise, then chop coarsely. Trim the stems off the enoki mushrooms.
In a bowl, mix together soy sauce 1 tablespoon, oyster sauce 1 tablespoon, dried anchovy brine 1 tablespoon, sugar 1 tablespoon, minced garlic 1 tablespoon, red pepper powder 2 tablespoons, and several grinds of black pepper. Add water 1 cup and stir to make the stew sauce.
Place the potato and onion into a pan all at once, then pour the prepared sauce over them generously.
Bring the sauce to a boil over high heat, then reduce to low heat once it starts bubbling. Cover the pan and simmer until the potatoes are fully cooked.
Occasionally lift the lid to stir and ensure the sauce mixes well. When a fork easily pierces the potato, add the enoki mushrooms generously, cover again, and cook for another 2–3 minutes.
Once the enoki mushrooms have wilted, gently stir to combine the sauce and mushrooms evenly. Sprinkle green onion and toasted sesame seeds over the top and finish.

Dice potato and onion, place in a pan, and pour a sauce made from soy sauce, oyster sauce, brine, and red pepper powder. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer until the potatoes are tender. Then add enoki mushrooms and cook for another 2–3 minutes.
When the mushrooms have wilted, sprinkle green onion and toasted sesame seeds, mix lightly, and serve.

Cooking tips 💡

Cutting potatoes larger makes them take longer to cook; smaller pieces cook faster—adjust according to your preferred cooking time.
Onions naturally sweeten as they cook, so using a generous amount greatly enhances the flavor.
Enoki mushrooms shrink significantly when cooked, so feel free to add more than you think necessary—it’s okay if it seems excessive at first.

Shop ingredients on Coupang(Ad)

potato onion enoki mushroom soy sauce oyster sauce dried anchovy brine garlic red pepper powder

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