Korean Stir-Fried Oyster Mushrooms with Perilla (6 Sides)
Cooking video for this dish linked by its original author
Official cooking video · Maangchi · YOUTUBEKorean Stir-Fried Oyster Mushrooms with Perilla (6 Sides)
Korean banchan: oyster mushrooms are blanched and squeezed before a quick stir-fry and a perilla-powder finish.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Blanch mushrooms in boiling water about 1 minute, drain and cool slightly, squeeze out water and tear large pieces.
- 02
Season mushrooms with garlic, part of the salt, sesame oil and pepper. Julienne carrot and cut chives.
- 03
Heat oil in a wide pan and stir-fry mushrooms over high heat for about 1–2 minutes.
- 04
Add carrot and perilla powder, stir-fry 1 minute, turn off heat and fold in chives; adjust salt.
Helpful source links
Before you cook
Allow blanched mushrooms to cool enough to squeeze safely; cook thoroughly and refrigerate within 2 hours.
Allergens: 참깨(참기름), 들깨(씨앗류 민감자 주의)
Image & source credits
These illustrations stand in for food photos.
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