This simple banchan pairs the firm, chewy bite of king oyster mushrooms with the nutty depth of perilla seed powder. The mushrooms are softened briefly in a microwave, drained and dressed by hand with perilla, soy sauce and sesame oil. Quick as the method is, the result carries the quiet refinement of a dish from a traditional Korean set meal, and its toasty flavor pairs naturally with a bowl of rice.

Try this recipe from W Table.

King oyster mushroom with perilla (W Table)
King oyster mushroom with perilla (W Table)

Main Ingredients:

  • 8 King oyster mushrooms

Seasoning:

  • 3 tablespoons of perilla seed powder
  • 1 tablespoon of soy sauce
  • 1 tablespoon of fish sauce
  • 1 tablespoon of sesame oil
  • A pinch of whole sesame seeds

Instructions:

Step 1
Step 1

Slice the king oyster mushrooms thinly using a vegetable peeler.

Step 2
Step 2

Place the mushrooms in a microwave-safe dish with half a cup of water and microwave for 2 minutes.

Step 3
Step 3

Drain off the liquid released by the mushrooms and let them cool slightly. Add the seasoning ingredients and toss by hand until evenly coated. If the dish needs more salt, adjust with a pinch of salt.

Step 4
Step 4

Transfer to a plate and serve with rice.

khnews@heraldcorp.com


khnews@heraldcorp.com