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.
Ingredients needed 2 servings
Recipe
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.
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.
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