AI-generated imageSpicy Korean Soybean Sprout and King Oyster Mushroom Jjim (4)
A Korean spicy braised side dish with soybean sprouts, king oyster mushrooms and a light starch-thickened gochujang sauce. Soy sauce is reduced from the reference to make seasoning adjustable.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 350 g soybean sprouts and discard spoiled pieces. Thinly slice mushrooms and onion; cut green onion diagonally.
- 02
Mix 2 tbsp gochujang, 2 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp garlic and 1 tbsp sugar. Separately whisk 1 tbsp cornstarch with 2 tbsp water.
- 03
Put 120 mL water, sprouts, mushrooms, onion and scallion in a wide pot. Cover, bring to a boil, then reduce heat and cook until sprouts are tender and fully cooked.
- 04
Stir in the sauce and simmer briefly, tossing so it does not stick. If too salty, loosen with a little water.
- 05
Stir the slurry again, add gradually and cook until the sauce lightly coats the vegetables. Turn off heat and add 1 tsp sesame oil.
Helpful source links
Before you cook
Cook soybean sprouts thoroughly rather than serving raw. Check soy and possible wheat in gochujang/soy sauce and sesame in the oil. Refrigerate leftovers within 2 hours.
Allergens: soy, wheat (may be in gochujang or soy sauce), sesame
Image & source credits
AI-generated image.
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