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Mushroom-Inspired Home-cooking Recipes to Enrich Your Everyday Meals
Reader’s Recipes
The fierce battle between winter and spring continues in March. In the midst of the significant temperature fluctuations during this transition period, managing immunity becomes crucial above anything else. And the best ingredient for the fluctuating weather is undoubtedly mushrooms. Often referred to as "meat from the ground," mushrooms not only boast delicious flavors but are also rich in nutrients, making them an indispensable ingredient for a healthy diet. In this issue, let's explore mushroom-based home-cooked recipes that can help maintain the health of our families during the coming spring season.
Reader Naver Blog <초록스토리>, Instagram @ella_suh, @miya_table.871
Infused with nature’s aroma
Golden Oak Mushroom Hot Stone Pot Rice
The true essence of rice comes from the pot. The chewy texture of the rice grains is the greatest charm of pot rice. If you want to enjoy pot rice a little more uniquely, try adding plenty of pyogobeoseot (golden oak mushrooms). The fragrant aroma of pyogobeoseot combined with the chewy rice grains completes a hearty and healthy meal.
Ingredients
2 cups rice (2-3 servings), 6 pyogobeoseot, 2 cups kelp broth water
[Seasoning Sauce] 1/3 tablespoon minced garlic, 3 tablespoons heavy soy sauce, 1 tablespoon soup soy sauce, 1 tablespoon cooking wine, 1/4 tablespoon red pepper flakes, 1/2 tablespoon sesame oil, powdered sesame with salt
Directions
①Rinse the rice and soak it in water for about 30 minutes.
②Wash the golden oak mushrooms, remove the stems, and then slice them.
③Drain the soaked rice and place it in a pot. Pour kelp broth into the pot, using the same amount as the rice (2 cups).
④Add the sliced mushrooms to the pot and bring it to a boil over medium heat. Once the rice water starts boiling, reduce the heat to low and cook for about 15 minutes.
⑤Turn off the heat, cover with a lid, and let it rest for about 10 minutes.
⑥Gently mix the cooked rice, and then serve with the seasoning sauce, tossing it lightly before eating.
Elevating the Saeseongibeoseot Experience
Butter Grilled Saesongibeoseot
Is it possible to recreate the taste of scallops using mushrooms? If you have thick saesongibeoseot (king oyster mushrooms), then it's definitely possible. Let's slice the saesongibeoseot roughly and fry them in butter. The chewy texture combined with the sweet and savory seasoning creates a magical dish that can be enjoyed as a side dish with rice or as a drinking snack.
Ingredients
Saesongibeoseot, 25g butter
[Seasoning Sauce] 1 tablespoon minced garlic, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 4 tablespoons cooking wine, black pepper, chopped scallion
Directions
①Slice the saesongibeoseot into 2-3cm lengths and make grid-like cuts on one side.
②Melt 25g of butter in a heated pan.
③Place the mushrooms with the cut side facing down onto the pan over low heat.
④Once the cut side becomes golden brown, flip them over and cook the other side.
⑤Spread the seasoning sauce over the cut side and cook, then garnish with chopped green onions to finish.
The Fateful Encounter of Mushrooms and Eggplant
Mushroom Eggplant Galbi
Just like the refreshing weather of March, our dining table also calls for a light meal. On days like this, let's try making galbi without meat using the fantastic combination of mushrooms and eggplant. Since there's no meat, it's easy to digest, and the mushrooms and eggplant complement each other's nutrients, making it a hearty side dish option.
Ingredients
3 eggplant, 2 saesongibeoseot (king oyster mushroom), cooking oil, a pinch of salt
[Seasoning Sauce] 1/2 cup saesongibeoseot water, 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1/2 tablespoon corn syrup, 1/2 tablespoon cooking wine, 1/2 tablespoon minced garlic, 1/2 tablespoon sesame oil, a pinch of pepper
Directions
① In a pot, combine all the seasoning sauce ingredients and simmer to prepare the sauce.
② Slice the eggplants lengthwise into 1-1.5cm thickness, then lightly score one side in a diamond pattern.
③ Lightly oil a pan and grill the eggplant over medium heat, then brush the scored side with the seasoning sauce and grill once more.
④ Cut the mushrooms into quarters lengthwise, then grill them in a lightly oiled pan with a pinch of salt until they are golden brown.
⑤ Place the scored side of the eggplant facing downwards, then roll them up with the mushrooms inside.
