Pyogobeoseotbokkeum || Stir-fried Golden Oak Mushrooms, 炒香菇, 炒香菇, シイタケ炒め, 표고버섯볶음 Leave a comment

Pyogobeoseotbokkeum is a simple yet flavorful Korean dish featuring stir-fried shiitake mushrooms. It’s a popular side dish that can be enjoyed on its own or as part of a larger meal.

Ingredients:

• 10 shiitake mushrooms
• 100g broccoli
• 200g ground pork (marinated with green onion, garlic, ginger juice, soy sauce, pepper, and sesame oil)
• 50g bamboo shoots
• 1/2 green onion
• 1 red pepper
• 1 piece of ginger
• Flour, cornstarch, soy sauce, pepper, sesame oil, salt, and 1 cup of broth

Instructions:

1. Prepare the vegetables: Soak shiitake mushrooms in lukewarm water until softened. Remove the stems. Slice bamboo shoots and blanch them in hot water. Cut broccoli into bite-sized pieces and blanch. Slice green onion and red pepper. Slice ginger.
2. Marinate the pork: Combine ground pork with green onion, garlic, ginger juice, soy sauce, pepper, and sesame oil.
3. Coat and pan-fry the mushrooms: Coat the inside of the shiitake mushroom caps with flour and then spread the marinated pork evenly on each cap. Pan-fry until cooked.
4. Sauté the vegetables: Heat oil in a pan and sauté ginger, red pepper, bamboo shoots, and broccoli. Add broth and bring to a boil.
5. Combine and thicken: Add the pan-fried shiitake mushrooms and green onion to the pan. Simmer for a short time. Thicken the sauce with cornstarch slurry. Serve.

Tips:

• Soaking time: The soaking time for the mushrooms will vary depending on their dryness.
• Seasoning: Adjust the seasoning to your taste. You can also add other seasonings like sugar or mirin.
• Texture: For a crispier texture, stir-fry the mushrooms over high heat. For a softer texture, simmer them in a little water.