Yoon Yi-ryeon's Shiitake Mushroom Namul
A refined holiday mushroom namul that maximizes a clean taste by briefly blanching fresh shiitake mushrooms and then stir-frying them with perilla oil and soy sauce until chewy.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you stir-fry fresh shiitake mushrooms directly, they absorb too much oil and later release moisture, making the dish soggy. Blanching them first to remove excess water ensures a clean and neat result.
- Adding just a touch of maesil syrup at the end helps eliminate any subtle off-flavors from the mushrooms and adds a delicate depth of savory richness.
- Don't discard the removed shiitake stems; collect them and use them later when making broth.
Recommended for
- Those who want to make a neat and tidy mushroom namul to place on the ancestral rite table for holidays.
- Those who dislike the slimy texture of mushrooms and are looking for a chewy and firm cooking method.
- Those who want a healthy side dish where the nuttiness of perilla oil harmonizes with the subtle natural aroma of mushrooms.
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