Modu Recipes

Solo Cooking God Spicy Puffball Mushroom Stir-Fry

A highly addictive, savory rice-killer stir-fry made by simmering affordable puffball mushrooms with a spicy-sweet homemade sauce in the rich oil of thin-cut pork belly, offering a flavor that rivals even jujube stir-fry.

🙋 Recommended for

  • ⭐ Those who want to make a hearty, flavorful side dish comparable to meat dishes with minimal cost
  • ⭐ Fans of the unique chewy texture of puffball mushrooms paired with a sweet-spicy jujube-style sauce
  • ⭐ People looking to relieve stress with a spicy stir-fry and enjoy it easily as a snack or drink accompaniment

Ingredients needed 🛒2 servings

  • puffball mushroom 300g
  • onion half
  • thin-cut pork belly 100g
  • gochujang half tablespoon
  • oyster sauce 1 tablespoon
  • sugar 1 tablespoon
  • red pepper powder 1 tablespoon
  • minced garlic half tablespoon
  • chicken stock one-third tablespoon
  • sesame oil 1 tablespoon
  • green chili pepper 2
  • vegetable oil a little
  • water 2~3 tablespoons
  • black pepper a little

Recipe 🍳

  1. Trim the stems off 300g of puffball mushrooms and tear them into bite-sized pieces.
  2. Lightly coat a pan with vegetable oil, then add half an onion (sliced) and 100g of thin-cut pork belly (cut into mouth-sized pieces).
  3. Sauté over high heat until the onion and pork belly develop a deep brown color, rendering out rich, savory pork fat.
  4. In a bowl, mix together half a tablespoon of gochujang, one tablespoon of oyster sauce, one tablespoon of sugar, one tablespoon of red pepper powder, half a tablespoon of minced garlic, one-third tablespoon of chicken stock, plenty of black pepper, and 2–3 tablespoons of water to make a spicy sauce.
  5. Once the pork is thoroughly cooked, add the prepared sauce and the prepared puffball mushrooms all at once.
  6. Reduce the heat to low and gently stir-fry the mushrooms, ensuring the sauce doesn’t burn.
  7. When the mushrooms release their moisture and the sauce becomes slightly thickened, stir in one tablespoon of sesame oil and two finely chopped green chili peppers, then mix lightly to finish.
  1. Tear the puffball mushrooms and prepare a spicy sauce using gochujang, oyster sauce, red pepper powder, and other seasonings.
  2. Add sliced onion and thin-cut pork belly to a pan and sauté until deeply browned, rendering rich oil.
  3. Add the sauce and mushrooms, then simmer gently over low heat. Finish with sesame oil and chopped green chili peppers.

Cooking tips 💡

  • For maximum flavor, cook the pork belly and onion until they achieve a deep brown color through Maillard reaction.
  • After adding the puffball mushrooms, always reduce the heat to prevent moisture from the mushrooms from causing the sauce to burn; this ensures they stay tender and juicy.
  • For a bolder spicy kick, add a pinch of fine red pepper powder along with the green chili peppers at the end.

Shop ingredients on Coupang(Ad)

puffball mushroomonionthin-cut pork bellygochujangoyster saucered pepper powdergarlicchicken stockgreen chili pepper

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