Step 1

First, prepare the mushrooms. You’ll need 50g of enoki mushrooms and 50g of oyster mushrooms, totaling 100g. Gently tear the oyster mushrooms into bite-sized pieces. For the enoki mushrooms, separate them into smaller clumps of about 10 strands and then cut them in half. Feel free to mix in other mushrooms like shiitake or king oyster mushrooms, but if using shiitake, which have a strong aroma, reduce the quantity by about 20%. (The measuring spoon used here is a standard Korean ‘bapspoon’ which is approximately 8cc.)

*Tip: Visit the ‘Duyul’s Kitchen’ YouTube channel for more recipes and the latest updates – subscribing is greatly appreciated! Watching the video will provide a more detailed visual guide.

Step 2

Slice 30g of onion into strips about 1cm wide. This is roughly equivalent to 1/8th of a medium-sized onion.

Step 3

In a small bowl, combine all the seasoning ingredients: gochugaru, sugar, soy sauce, mirin, oyster sauce, sesame oil, minced garlic, gochujang, black pepper, and water. Whisk everything together until well combined to create your flavorful sauce.

Step 4

Heat 1 tablespoon of cooking oil in a pan over high heat until shimmering. Add the sliced onions and sauté until they become slightly translucent and fragrant. Once the onions have softened, add the prepared mushrooms. Create a small well in the center of the pan, add the remaining 1 tablespoon of cooking oil, and stir-fry the mushrooms vigorously over high heat for about 1 minute.

Step 5

When the mushrooms start to wilt slightly, pour all of the prepared seasoning sauce over them.

Step 6

Continue to stir-fry everything together over high heat for another minute until the sauce coats the mushrooms nicely. While this already makes a delicious mushroom dish, if you’d like to add a soft-cooked egg, proceed to the next steps. If you’re short on time or don’t want extra dishes, you can simply serve this over rice immediately.

Step 7

Carefully crack one egg into the center of the mushroom mixture.

Step 8

To prevent the sauce from sticking too much and to add moisture, pour about 4 tablespoons (around 30cc) of water around the edges of the pan.

Step 9

Reduce the heat to medium-low, cover the pan with a lid, and let it simmer for about 2 minutes after it starts to bubble. This steaming process will cook the egg gently. (The lid isn’t an extra dish to wash because I’m planning to use it for kimchi stew later!)

Step 10

Break the perfectly cooked egg yolk and mix it with the rice and mushrooms for an incredibly delicious bite. It’s pure heaven!

Step 11

Enjoy your meal!