Yoon Yi-ryeon's Shiitake Mushroom Namul

• 5 shiitake mushrooms
• 1 tablespoon soup soy sauce
• 1 tablespoon perilla oil
• 1 tablespoon cooking wine
• 0.5 tablespoon maesil syrup
• 0.5 tablespoon sesame oil
• a pinch of whole sesame seeds
• a pinch of salt

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.