Ttukdak Hyung's Pyogo Wasabi

Name: Ttukdak Hyung's Pyogo Wasabi
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

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.

15 min Difficulty Easy side dish

Main ingredients

pyogo mushrooms soy sauce sugar vinegar corn syrup chicken stock wasabi

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pyogo mushrooms soy sauce sugar vinegar corn syrup chicken stock wasabi

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Quick 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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