Korean Mushrooms
on May 12, 2023, Updated Aug 22, 2024
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So filled with umami flavors, you will be hard-pressed to decide whether these Korean mushrooms should be a side dish or a main course.
If you like Asian food and you like mushrooms, then you might have to double this recipe. So satisfyingly chewy, basically meaty (but not only vegetarian and vegan!!!), and so filled with umami flavors, you will be hard-pressed to decide whether these should be a side dish or a main course. And the answer, of course, will be either/both.
These lightly glazed mushrooms look lovely with a final sprinkle of scallions and sesame seeds, so try not to skip those finishing flourishes, which give it a ton of visual appeal. Serve with this Simple Asian Salmon, Korean Pork Chops, Grilled Soy Ginger Chicken Breasts, or Chicken Yaki Udon.
Table of Contents
Korean Mushrooms: So filled with umami flavors, you will be hard pressed to decide whether these should be a side dish or a main course.
Korean Mushroom Ingredients
- Garlic cloves – Slice thinly for maximum flavor.
- Shiitake mushrooms – These are my favorite mushrooms to use for this dish, hearty and chewy.
- Soy sauce – Adds salty umami flavor.
- Honey – Adds a bit of sweetness to the sauce, which then turns into a glaze.
- Sesame oil – Adds a slightly nutty flavor.
- Scallion – A fresh green topping to add a hint of light, oniony flavor.
- Toasted sesame seeds – To toast sesame seeds, place them in a dry skillet over medium heat and stir and toss for a few minutes until they start to smell fragrant and turn light brown. Watch carefully so that they don’t burn.
Recipe Variations
- Oyster mushrooms would be great here, though you should trim a few minutes from the sautéing time.
- Creminis would work as well. But if your mushrooms are small, you might not need to cut them in half. It won’t affect the cooking time much, but just think about how big or small you want your pieces on the plate.
How to Make Korean Mushrooms
- Sauté the mushrooms: Cook the mushrooms in a large skillet, stirring often until the mushrooms are lightly browned, about 6 minutes. Add the garlic and sauté for another 2 minutes until the mushrooms are tender.
- Make the sauce: Combine the soy sauce, honey, and sesame oil. Drizzle over the mushrooms and toss in the pan until the sauce glazes the mushrooms.
- Top and serve: Turn into a serving bowl, top with the scallions and the sesame seeds, and serve hot.
What to Serve With Korean Mushrooms
More Korean Dishes
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Korean Mushrooms
Ingredients
- 1 tablespoon canola and vegetable oil
- 3 garlic cloves (very thinly sliced)
- 1 pound shiitake mushrooms (sliced in half)
- ⅓ cup less-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon dark sesame oil
- 1 scallion (trimmed and thinly sliced)
- 2 tablespoon toasted sesame seeds (see Note)
Instructions
- In a large skillet, heat the oil over medium heat. Add the mushrooms and sauté, stirring often until the mushrooms are lightly browned, about 6 minutes. Add the garlic and saute for another 2 minutes until the garlic is lightly golden and the mushrooms are tender.
- Meanwhile, in a small bowl, soy sauce, honey, and sesame oil. Drizzle the mixture over the mushrooms and continue to toss in the pan until the sauce glazes the mushrooms.
- Turn into a serve bowl, and top with the scallions and the sesame seeds and serve hot.
Notes
- Oyster mushrooms would be great here, though you should trim a few minutes from the sauteing time.
- Creminis would work as well. But if your mushrooms are small, you might not need to cut them in half. It won’t affect cooking time much, but just think about how big or small you want your pieces on the plate.
To toast sesame seeds, place them in a dry skillet over medium heat and stir and toss for a few minutes, until they start to smell fragrant and turn light brown. Watch carefully so that they don’t burn.
