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  • Writer's pictureHelen ModernPepper

๐Ÿ„๐ŸŒฑDelicious Mushroom Bulgogi: EASY Korean Mushroom Side Dish [ํ‘œ๊ณ ๋ฒ„์„ฏ๋ณถ์Œ] ๋ถˆ๊ณ ๊ธฐ์™€ ์žฅ์กฐ๋ฆผ์ฒ˜๋Ÿผ ๋ง›์žˆ๋Š” ์‰ฌ์šด ๋ฐฅ๋„๋‘‘ ๋ฐ˜์ฐฌ

Updated: Mar 24


#mushroomrecipe #garlicmushroom #koreansidedish


Quick & Easy Soy Sauce Garlic Mushroom in minutes! This Korean mushroom side dish tastes like moist and meaty bulgogi, but with Superfood Shitake mushrooms. All you need some warm Korean rice and kimchi with this side dish, and you have yourself a delicious and simple meal at home! I make it super casual meal for myself, and dump this mushroom side dish into a big bowl with warm Korean rice, pour the delicious mushroom juice, and mix it all up and enjoy it as a simple bibimbap.


๐Ÿ‡ฐ๐Ÿ‡ท๊ฐ์น ๋ง› ํญ๋ฐœํ•˜๋Š” ํ‘œ๊ณ ๋ฒ„์„ฏ๋ณถ์Œ! ์งง์€ ์‹œ๊ฐ„์— ์ด๋ ‡๊ฒŒ ๋งŒ๋“œ์„ธ์š”. ๋ถˆ๊ณ ๊ธฐ์ฒ˜๋Ÿผ ๋ง›์žˆ๊ณ  ์žฅ์กฐ๋ฆผ๋ณด๋‹ค ์‰ฌ์šด ๋ฐฅ๋„๋‘‘ ๋ฐ˜์ฐฌ. ๊ผญ ๋งŒ๋“ค์–ด์„œ ๋ฐ˜์ฐฌ ๊ณ ๋ฏผ ํ•ด๊ฒฐํ•˜์„ธ์š”. ๋”ฐ๋œปํ•œ ๋ฐฅ์— ๋น„๋ฒผ ๋จน์–ด๋„ ๋ง›์žˆ์Šต๋‹ˆ๋‹ค.


PueoGo [Shitake] Mushroom Side Dish ํ‘œ๊ณ ๋ฒ„์„ฏ๋ณถ์Œ

ํ‘œ๊ณ ๋ฒ„์„ฏ PueoGoBhuhSheot = Shitake Mushroom

๋ฒ„์„ฏ BhuhSheot = Mushroom

๋ณถ์Œ BokEum = Stir Fry

BanChan ๋ฐ˜์ฐฌ = Side Dish in Korean


Video Recipe Timecodes/์œ ํŠœ๋ธŒ ์˜์ƒ ๋ ˆ์‹œํ”ผ ์ฑ•ํ„ฐ ์‹œ๊ฐ„ ์ฝ”๋“œ

0:00 Introduction ์ธ์‚ฟ๋ง

01:00 Ingredients ์žฌ๋ฃŒ ์ค€๋น„

03:17 Stir Fry ๋ฒ„์„ฏ๋ณถ์Œ

05:05 Tasting/Eating Show ๋ง›๋ณด๊ธฐ/๋จน๋ฐฉ


Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes


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Helen


1 ํฐ์ˆ ๊ณผ 1 ์ž‘์€ ์ˆ ์˜ ์„ค๋ช…์€? ์—ฌ๊ธฐ๋ฅผ ํด๋ฆญํ•˜์‹ญ์‹œ์˜ค.

1 teaspoon ์ž‘์€ ์ˆ  = 5 ml

1 tablespoon ํฐ์ˆ  = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup ์ปต = 128 grams

1 lb = 450 grams


INGREDIENTS/์žฌ๋ฃŒ

120 Grams FRESH PyeoGoBuhSheot Mushroom (Shitake) ํ‘œ๊ณ ๋ฒ„์„ฏ

  • Substitution: Fresh Crimini, King Oyster or Portobello Mushrooms

  • Substitution: 100 Grams Dried Shitake mushrooms

40 Grams Onion ์–‘ํŒŒ

1 Tablespoon ํฐ์ˆ  Soy Sauce ์ง„๊ฐ„์žฅ

  • Substitution: All-Purpose Soy Sauce/์ง„๊ฐ„์žฅ ์—†๋‹ค๋ฉด ์–‘์กฐ๊ฐ„์žฅ

1 Tablespoon ํฐ์ˆ  Butter ๋ฒ„ํ„ฐ (๐ŸŒฑVegan friends, use soy butter)

ยผ Cup ์ปต Water ๋ฌผ

1 Teaspoon ์ž‘์€์ˆ  Brown Sugar ํ‘์„คํƒ•

1 Teaspoon ์ž‘์€์ˆ  Minced Garlic ๋‹ค์ง„๋งˆ๋Š˜

Optional: 3 Dozen Chili Threads ์‹ค๊ณ ์ถ”

Garnishes: Minced Scallions ๋‹ค์ง„ ์ชฝํŒŒ, Sesame Seeds ์ฐธ๊นจ


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Fresh Shitake Mushrooms USDA Organic

https://amzn.to/3FNyReu

Fresh Sweet White Onions

https://amzn.to/3LLxrVu

Butter, Salted

https://amzn.to/3z2olfK

Fresh Scallions

https://amzn.to/3TAU9lf

Fresh White Garlic

https://amzn.to/3JFoBWH


Dried PyeoGoBuhSheot Mushroom (Shitake) ํ‘œ๊ณ ๋ฒ„์„ฏ

https://amzn.to/3JE2X55

https://amzn.to/40cMqfu

https://amzn.to/42yY7yQ USDA Organic


Jin-Soy Sauce/์ง„๊ฐ„์žฅ

https://amzn.to/36MBMSo

All-Purpose Soy Sauce/์–‘์กฐ๊ฐ„์žฅ

https://amzn.to/2HaCnEw

Chili Threads ์‹ค๊ณ ์ถ”

https://amzn.to/3FKW9lh

Sesame Seeds ์ฐธ๊นจ

https://amzn.to/3z1CSby

Brown Sugar/ํ‘์„คํƒ•

https://amzn.to/3lIgZFR

Extra Virgin Olive Oil/์—‘์ŠคํŠธ๋ผ ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ ์˜ค์ผ

https://amzn.to/3rI8sHJ

https://amzn.to/3EEVEHu

Korean Microwable Precooked Rice

https://amzn.to/3lzxObd

https://amzn.to/40q5R4e


Peppercorns/๋ง๋ฆฐ ํ›„์ถ” ์—ด๋งค

https://amzn.to/3k5gCpB

Himalayan Salt & Peppercorns/ํžˆ๋ง๋ผ์•ผ ์†Œ๊ธˆ & ๋ง๋ฆฐ ํ›„์ถ” ์—ด๋งค

https://amzn.to/38fmEkC

Wood Peppermill Grinder/๋‚˜๋ฌด ํ›„์ถ” ๋ถ„์‡„๊ธฐ

https://amzn.to/3k3g9UH

Premium Stainless Steel Salt and Pepper Grinder Set /์†Œ๊ธˆ & ํ›„์ถ” ๋ถ„์‡„๊ธฐ https://amzn.to/3rMwZeN


Professional Non-Stick Fry Pans 12-inch/ํ”„๋ผ์ดํŒฌ

https://amzn.to/3k16Qou

Designer Non-Stick Fry Pans/๋ช…ํ’ˆ ํ”„๋ผ์ดํŒฌ

https://amzn.to/3Lh9SkA

https://amzn.to/3xOgkeX

https://amzn.to/37wWni5


Step One:

Fresh Mushroom Prep

Cut off the stems first using kitchen shears or snap them off. You can save the stems to add to your stock or add them to your DoenJang Jjigae (Korean soybean paste stew: CLICK here to watch the recipe).


Instead of rinsing the mushrooms in water, take a wet paper towel (generously wet without the water dripping from it), and wipe the exterior and interior of the belly of top of the mushrooms.


Slice the mushrooms into 1/4 inch thick slices.

  • 120 Grams FRESH PyeoGoBuhSheot Mushroom (Shitake) ํ‘œ๊ณ ๋ฒ„์„ฏ

  • Substitution: Fresh Crimini, King Oyster or Portobello Mushrooms

  • Substitution: 100 Grams Dried Shitake mushrooms

Dried Shitake Mushroom Prep:

  • Highly recommend using Korean Dried [Shitake] or USDA organic mushrooms

  • Rinse the dried mushrooms a few times in a bowl with cold water

  • Soak the rinsed dried mushrooms in a bowl with lukewarm water (enough water to fully submerge the mushrooms). Place a small plate over the mushrooms to ensure that the dried mushrooms stay fully submerged in water.

  • Let the mushroom soak on your kitchen counter for 30 to 60 minutes.

  • Using your hands, squeeze out the water that the dried mushrooms absorbed.

  • Cut off the stems using kitchen shears. You can save the stems to add to your stock or add them to your DoenJang Jjigae (Korean soybean paste stew: CLICK here to watch the recipe).

  • Add the squeezed mushrooms to a bowl and fill with lukewarm water (enough to fully submerge the mushrooms), and let it rest of your kitchen counter for 10 minutes. No, you do not need to place a small plate on top, this time. The wetness of the mushrooms will soak itself in water, on its own.

  • Using your hands, squeeze out the water that the dried mushrooms absorbed. Squeeze out as much of the water, while being gentle and not breaking or tearing the mushrooms.

  • Slice the mushrooms into 1/4 inch thick slices.

Step Two: Stir-Fry Braising The Mushrooms

It is important to have all the ingredients prepped and ready before stir frying. The actual stir-frying and braising will take minutes, using high heat.


In a small bowl and the following ingredients. Mix until the sugar has dissolved. Set aside.

  • ยผ Cup ์ปต Water ๋ฌผ

  • 1 Tablespoon ํฐ์ˆ  Soy Sauce ์ง„๊ฐ„์žฅ (Substitution: All-Purpose Soy Sauce/์ง„๊ฐ„์žฅ ์—†๋‹ค๋ฉด ์–‘์กฐ๊ฐ„์žฅ)

  • 1 Teaspoon ์ž‘์€์ˆ  Brown Sugar ํ‘์„คํƒ•

  • 1 Teaspoon ์ž‘์€์ˆ  Minced Garlic ๋‹ค์ง„๋งˆ๋Š˜

Using a large heavy bottom frying pan, preheat on high heat for 1-2 minutes. Add 1 tablespoon of extra virgin olive oil. (Use your favorite cooking oil, but NOT sesame oil. Sesame oil has a low threshold for heat and will burn on heat, creating a rancid taste.)


Add the sliced, mushrooms, 1 generous pinch of salt, and 1 pinch of black pepper (10 turns on the Peppermill, if using freshly ground black pepper). Quickly, make sure that each piece of the mushroom is laying flat on the frying pan. Let the mushrooms sizzle on HIGH heat for about 1 minute or until there is a light golden color on the mushrooms. (Don't turn over the mushrooms to sear the other side of the mushroom slices.).


Then add the white onion slices. Sautรฉ on HIGH stove heat for about 15 seconds.

  • 40 Grams Onion ์–‘ํŒŒ: Thinly sliced

Using s sturdy mug, place it upside down next to the stove, and place the handle of the frying pan on the mug, tilting the frying pan. The lower part of the tilted pan should be over the stove fire. Push the mushrooms and onions one side (towards the upper part of the tilted pan). The stove heat remains at HIGH. Pour the soy sauce water mixture on the lower part of the tilted pan. You should see the liquid sizzle and bubble right away. Then add the butter.

  • 1 Tablespoon ํฐ์ˆ  Butter ๋ฒ„ํ„ฐ

As soon as the butter is melted, place the frying pan flat on the stove. Mix the mushroom and onions with the liquid for about 15 seconds. Turn off the heat. Then add the optional dried chili threads.

  • Optional: 3 Dozen Chili Threads ์‹ค๊ณ ์ถ” (Chile threads are just slightly mild spicy in flavor. These are used more for garnishing.)

Have a quick taste test. If you want it saltier, add some salt and retoss the mushrooms in the pan. If you prefer a less salty taste, add 1 to 2 tablespoons of water to the pan and retoss the mushrooms in the pan.

FYI - These stir-fry braised mushrooms should taste salty enough so that with warm Korean rice, it is perfectly balanced.


Step Three: Transfer to a plate immediately

Transfer the stir-fry braised mushrooms to a plate immediately, so the mushrooms can cool down a bit, while it continues to absorb the delicious soy sauce garlic liquid. If you let these mushrooms sit in the hot frying pan, it will continue to cook the mushrooms and onions, resulting in mushy (not meaty) mushrooms.

After it cools down, store in the fridge. The next day, you'll see more of the delicious liquid on the bottom of the container. This mushroom juice is golden. Mix it with warm Korean rice and enjoy.

Optional Garnishes: Minced Scallions ๋‹ค์ง„ ์ชฝํŒŒ, Sesame Seeds ์ฐธ๊นจ


For my non-Korean friends, not all Asian rice are the same. You must have warm Korean rice with this side dish. Below is my tutorial on how to make fluffy and moist Korean rice on your stove top. BUT if you are in a pinch, I recommend trying these precooked Korean microwavable rice. https://amzn.to/3lzxObd


Bon appรฉtit ๐Ÿ˜‹

Helen


๐ŸšKorean White Rice [How To Make Perfect Rice Every Time] COMPLETE TUTORIAL ๐Ÿ‡ฐ๐Ÿ‡ท์ด‰์ด‰ํ•œ ๋ง›์žˆ๋Š” ๋ฐฅ์ง“๋Š”๋ฐฉ๋ฒ•, ๋ˆ„๋ฃฝ์ง€ ๋งŒ๋“ค๊ธฐ

[NEW] Koreaโ€™s Ultimate Comfort Stew: HEARTY Soybean Paste Stew, DoenJang Jjigae 6๋ถ„๋งŒ์— ์ •๋ง ๋ง›์žˆ๋Š” ๋œ์žฅ์ฐŒ๊ฐœ ๋งŒ๋“ค๊ธฐ


โญ๏ธMore Suggested Recipes/โฌ‡๏ธ๋”๋ณด๊ธฐ

Korean Side Dish/BanChan: Soy Sauce Braised Black Beans [๊ตญ๋ฏผ๋ฐ˜์ฐฌ ์ฝฉ์ž๋ฐ˜ ๋ง›์žˆ๊ฒŒ ๋งŒ๋“ค๊ธฐ] KongJaBan [BEANS RECIPE]

๐ŸŒถKIMCHI: EASY SMALL BATCH KIMCHI RECIPE (COMPLETE TUTORIAL) Whole & Sliced Kimchi (ํ†ต๋ฐฐ์ถ”๊น€์น˜ ๋ง‰๊น€์น˜) ใ‚ญใƒ ใƒ

For more on Korean soy sauce varieties, WATCHโฌ‡๏ธ

Korean Grocery Shopping: MUST-HAVE Korean Seasoning Ingredients COMPLETE-TUTORIAL๐Ÿ‡ฐ๐Ÿ‡ท(ํ•œ์‹์žฌ๋ฃŒ) Gochujang๐ŸŒถ




















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