Quick and Easy 15-minute Oyster Mushroom with Perilla Seed Muchim (느타리버섯 들깨 무침)
Are you looking for the perfect oyster mushroom recipe? Here is a quick and simple banchan (side dish) recipe to use with your oyster mushroom whether you are a goodie, plant-based eater or just love mushrooms in general! The recipe is packed with umami and a good make-a-head banchan you can keep in the fridge for 3-4 days in an airtight container.
The recipe is quite healthy and requires very few ingredients. The whole recipe will most likely only take 15 minutes to make.
Equipment
- Pot
- Bowl (Glass or Stainless)
- Chopping board
- Cooking knife
Ingredients
- Main ingredient
- Oyster Mushroom
- Green Onion
- Seasonings
- Soy sauce
- Oyster sauce
- Minced Garlic
- Perilla seeds
- Sesame oil
Instructions
- Fill a pot with water and bring to a boil over the stove. The amount of water should cover the oyster mushrooms without it touching the bottom of the pot.
- Clean the oyster mushrooms by wiping it with a paper towel. Tear or shred into bite size pieces. No need to chop. They can be pulled apart by hand.
- Chop up some green onion. You can soak the green onion in ice cold water for about 2-3 minutes to rid off the spiciness or the strong taste. Drain water and pat with paper towel if you choose to soak it in ice cold water. Set aside.
- Once the water starts boiling, quickly blanch the shredded oyster mushroom for about 1 minute.
- Quickly drain the mushroom from the boiling water and add into a bowl of cold water to stop the cooking process.
- Drain the blanched shredded mushroom and lightly squeeze out excess water.
- Place the blanched oyster mushroom in a bowl.
- Add the chopped green onion, soy sauce, oyster sauce, perilla seeds, sesame oil and minced garlic.
- Lightly toss everything together. Feel free to use your hands. Do not put too much pressure when tossing the ingredients together.
- Transfer to an airtight container and it will keep well in the fridge for 3-4 days or serve right away!
Perilla seed oyster mushroom muchim
Ingredients
- 300 g Oyster Mushroom
- 30 g Green Onion
- ½ tbsp Soy sauce
- 1 tsp Oyster sauce
- ½ tbsp Minced Garlic
- ½ tbsp Perilla seeds
- 1 tbsp Sesame oil
Instructions
- Fill a pot with water and bring to a boil over the stove. The amount of water should cover the oyster mushrooms without it touching the bottom of the pot.
- Clean the oyster mushrooms by wiping it with a paper towel. Tear or shred into bite size pieces. No need to chop. They can be pulled apart by hand.
- Chop up some green onion. You can soak the white part of the green onion in ice cold water for about 2-3 minutes to rid off the spiciness or the strong taste. Drain water and pat with paper towel if you choose to soak it in ice cold water. Set aside.
- Once the water starts boiling, quickly blanch the shredded oyster mushroom for about 1 minute.
- Quickly drain the mushroom from the boiling water and add into a bowl of cold water to stop the cooking process.
- Drain the blanched shredded mushroom and lightly squeeze out excess water.
- Place the blanched oyster mushroom in a bowl.
- Add the chopped green onion, soy sauce, oyster sauce, perilla seeds, sesame oil and minced garlic.
- Lightly toss everything together. Feel free to use your hands. to do not put too much pressure when tossing the ingredients together.
- Transfer to an airtight container and it will keep well in the fridge for 3-4 days or serve right away!