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.
Ingredients needed 2 servings
Recipe
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.
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.
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