Modu Recipes

Yeo Kyung-ok's Sichuan-Style Wood Ear Mushroom Salad

A simple side dish that recreates the deliciously sweet, sour, and spicy flavor of a high-end Chinese restaurant, using doubanjiang and chili oil.

🙋 Recommended for

  • ⭐ Those who want to enjoy the spicy, chewy specialty side dish from a Chinese restaurant at home
  • ⭐ People looking for a simple side dish ready in just 15 minutes without needing stovetop control or complex heating steps
  • ⭐ Individuals interested in trying a unique, nutritious mushroom dish rich in iron and dietary fiber

Ingredients needed 🛒2 servings

  • wood ear mushrooms 1 bowl (soaked)
  • green onion a small amount
  • garlic 3~4 cloves
  • doubanjiang 1 tablespoon
  • chili oil 1 tablespoon
  • oyster sauce 1/2 tablespoon
  • soy sauce 1/2 tablespoon
  • sugar 1 tablespoon

Recipe 🍳

  1. Finely chop green onion and garlic to a texture that is slightly crunchy when bitten.
  2. Soak dried wood ear mushrooms in cold water for about 20 to 30 minutes until fully softened.
  3. Blanch the soaked mushrooms in boiling water briefly, then remove and immediately rinse under cold water to preserve their chewy texture.
  4. Trim off any woody parts or impurities from the stem ends of the mushrooms, then tear them into bite-sized pieces.
  5. Squeeze the cleaned mushrooms firmly by hand to remove as much moisture as possible.
  6. In a bowl, mix chopped green onion and garlic with doubanjiang, chili oil, oyster sauce, soy sauce, and sugar according to the specified amounts to make the Sichuan-style dressing.
  7. Add the well-squeezed mushrooms to the prepared dressing and gently toss with your hands until evenly coated without excess sauce on the surface.
  8. Once the seasoning is evenly distributed, arrange neatly on a plate and serve.
  1. Chop green onion and garlic; soak wood ear mushrooms in water, then briefly blanch in boiling water.
  2. Remove impurities from the mushroom stems and squeeze out all moisture thoroughly.
  3. Toss the mushrooms in a sauce made from doubanjiang, chili oil, sugar, and other seasonings, mixing gently.

Cooking tips 💡

  • Squeeze out as much moisture as possible from the mushrooms—this prevents the dressing from separating or becoming bland over time.
  • Dried wood ear mushrooms expand to more than five times their original size when soaked, so adjust quantities accordingly.
  • For extra heat and vibrant color, consider adding thinly sliced red or green chili peppers to taste.

Shop ingredients on Coupang(Ad)

wood ear mushroomsgreen oniongarlicdoubanjiangchili oiloyster saucesoy sauce

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