This recipe is for mushroom lovers! I love any kind of mushrooms. Their earthy flavor, savory taste and most of all their texture, a little crispy and chewy at the same time. This recipe is for stir fried oyster mushrooms, which really shows off these mushrooms’ taste and texture and is a little nutty from the perilla seeds powder.
A lot of my vegan and vegetarian readers modify my meat recipes by substituting mushrooms, but today’s recipe is made for oyster mushrooms (neutari-beoseot in Korean) which are very popular in Korea. When I lived there I used to go to the wholesale market and buy a big box of them with my friends and then split them up. That was really cheap! Once I got home I blanched them and made this recipe, which is unique for its method of blanching and quick stir frying mushrooms.
You can eat it as a side dish and serve with rice, kimchi or stew (I recommend doenjang-jjigae) or as I show you in the video you can make a simple and easy bibimbap with it. In these pandemic days you might not always have time to prepare a full dinner table with side dishes, so this is a simple and quick way I enjoy mushrooms. Each family member can make their own bibimbap at the table with these mushrooms and some hot rice, sesame oil, a dab of gochujang, and spicy radish salad (musaengchae in Korean, the recipe is on my website and I also posted a quick video on my Instagram). This way it contains all the good nutrients you need in a simple meal. All mixed together, you can’t find this taste anywhere, it is heaven! : )
If you have leftovers you can keep them in the fridge up to 3 or 4 days.
Serves 4 to 6
- 2 pounds cleaned oyster mushrooms (and/or king oyster mushrooms, white button mushrooms, or enoki mushrooms)
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 tablespoons toasted sesame oil
- ¼ teaspoon ground black pepper
- 2 teaspoons vegetable oil
- 2 tablespoons toasted perilla seeds powder (or toasted sesame seeds powder)
- ½ small carrot, peeled and thinly sliced into 2 inch long
- About ⅓ cup buchu (Asian chives aka garlic chives) cut into 1 inch pieces
- Blanch all the mushrooms for 1 minute.
- Drain, wash gently, and firmly squeeze out any excess water. Tear any large mushrooms into bite sized pieces.
- Add garlic, salt, sesame oil, and ground black pepper. Mix well with a wooden spoon.
- Heat the vegetable oil in a large pan over high heat. Add the seasoned mushrooms and stir-fry for about 1 to 2 minutes.
- Stir in the perilla seed powder and carrot for another minute.
- Remove from the heat and stir in the chives. The chives will be lightly cooked with the remaining heat in the mushrooms as you stir.
- Transfer it to a plate and serve as a side dish to rice, adding kimchi, and any other side dishes you want. Or mix it together with rice, radish salad, a dap of hot pepper paste, and any other side dishes you want to make a simple bibimbap.