Korean king oyster mushrooms (seasongi beoseot bokkeum)
Meaty oyster mushrooms are paired with the bold punchy flavours of doenjang to amplify the rich, savoury taste, with a generous dose of rich butter helping to melt in the flavour
- Serves: 2 persons
- 1tbsp doenjang
- 1tsp Yondu umami seasoning sauce
- 1tsp golden granulated sugar
- 300g king oyster mushrooms
- ½tsp sea salt flakes
- 1tbsp vegetable oil
- 2garlic cloves, minced
- 2tbsp mirin
- 20g unsalted butter
- 1-2 bird's-eye chillies, sliced
- 1tsp toasted white sesame seeds
- steamed rice, to serve
Step 1In a small mixing bowl, make a sauce by combining the doenjang, Yondu and sugar with 100ml of water.
Step 2Cut the mushrooms lengthways into 5mm slices. Heat a large, heavy-based frying pan over a medium heat. Once hot, dry-fry the mushrooms with the sea salt flakes for 5 mins, turning occasionally – they will start to lose some moisture and become softened and golden in places. Once they have collapsed completely, lower the heat and add the oil and garlic. Briefly fry, stirring constantly to prevent the garlic from burning.
Step 3Stir in the mirin and cook for 2 mins. Add the sauce and cook for a further 2 mins until the mushrooms have absorbed the flavour and there is about 2 tbsp of liquid left in the pan. Melt in the butter to emulsify into the sauce – it should only take a minute or less. Remove from the heat and stir in the chillies and sesame seeds. Divide into two bowls and serve warm with plain steamed rice.