Main ingredients 🥩
pyogo mushroomssoy saucesugarvinegarcorn syrupchicken stockwasabi
Ttukdak Hyung's Pyogo Wasabi
A pungent, high-end restaurant-style side dish made by finely chopping pyogo mushrooms, simmering them in a sweet and salty soy sauce until dry, then mixing with fresh wasabi.
🙋 Recommended for
- ⭐ For those who miss the nose-tingling pyogo wasabi taste from popular samgyeopsal (pork belly) specialty restaurants.
- ⭐ For those who want a side dish with a sharp charm that cleanly cuts through the rich flavor of grilled beef or pork.
Ingredients needed 🛒2 servings
- 4~5 pyogo mushrooms
- 0.5 cup water
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1 tablespoon corn syrup
- 0.5 teaspoon chicken stock
- 1 tablespoon fresh wasabi
Recipe 🍳
- Lightly rinse or brush off the pyogo mushrooms under running water, then finely chop them to a good texture for the bite.
- Place the chopped pyogo mushrooms in a pan or pot.
- Add the water, soy sauce, sugar, vinegar, corn syrup, and chicken stock to the pan with the mushrooms, and mix well to season.
- Turn on the heat and stir until the seasoning liquid completely evaporates and the mushrooms are dry and glazed.
- Once the moisture is gone and the pyogo mushrooms are browned, turn off the heat and let them cool slightly.
- Add 1 tablespoon of fresh wasabi to the lukewarm braised mushrooms and mix evenly, ensuring the seasoning doesn't clump, to finish.
- Finely chop the pyogo mushrooms to a suitable size and put them in a pan.
- Add soy sauce, sugar, vinegar, corn syrup, chicken stock, and water, and simmer until the liquid is completely gone.
- Turn off the heat, let the mushrooms cool slightly, then add 1 tablespoon of fresh wasabi and mix well.
Cooking tips 💡
- If you grind or chop the mushrooms too finely, the texture will suffer, so it's best to chop them with a knife, leaving a little graininess for a better bite.
- Adding wasabi while the mushrooms are still hot will cause its pungent aroma and flavor to dissipate, so be sure to turn off the heat and let the braised mushrooms cool down to at least lukewarm before mixing in the wasabi.
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