Oyster Mushroom Stir-fry (Duruchigi) with Baek Jong-won’s Special Sauce
Baek Jong-won’s Flavorful Oyster Mushroom Duruchigi: Delicious even without meat!
This Oyster Mushroom Duruchigi recipe by Baek Jong-won is incredibly flavorful and satisfying, you won’t even miss the meat! It’s a true ‘rice thief’ recipe that will have you craving more. Give it a try and prepare to be amazed!
Main Ingredients- 1 pack oyster mushrooms
- 1/3 zucchini
- 1/2 onion
- 5 perilla leaves (kkaennip)
- A little green onion
- 1 chili pepper (preferably Korean green chili)
- 1 red chili pepper
- 1 handful pre-soaked glass noodles (for japchae or flat noodles)
- A sprinkle of toasted sesame seeds (for garnish)
Seasoning Sauce- 3 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 2.5 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp red pepper paste (gochujang)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- A pinch of black pepper
- 3 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 2.5 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp red pepper paste (gochujang)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare one pack of oyster mushrooms. Gently rinse them under running water, then squeeze out any excess moisture very thoroughly. Tear them into bite-sized pieces.
Step 2
Wash and prepare the remaining vegetables: zucchini, onion, perilla leaves, green onion, chili peppers, and red chili pepper. Careful preparation of the vegetables is key to the dish’s flavor.
Step 3
You can use either glass noodles meant for japchae or flat glass noodles. Soak the glass noodles in lukewarm water for about 30 minutes until they are pliable. This ensures they cook up tender and chewy.
Step 4
Drain the soaked glass noodles thoroughly in a colander. Excess water can make the stir-fry mushy or sticky.
Step 5
Slice the zucchini into half-moon shapes, about 0.5 cm thick. Avoid slicing them too thinly, or they might break apart during cooking.
Step 6
Cut the onion into thick slices or coarse shreds. This helps retain its sweetness and texture when stir-fried.
Step 7
Tear the squeezed oyster mushrooms into pieces that are easy to eat. Larger pieces provide a better bite.
Step 8
Finely shred the washed perilla leaves. Their fragrant aroma will significantly enhance the flavor of the duruchigi.
Step 9
Slice the green onion diagonally. The onion’s fragrance adds depth to the dish.
Step 10
Slice the chili peppers (green and red) diagonally, removing the seeds if you prefer less heat. They add spiciness and color.
Step 11
In a bowl, combine the soy sauce, oyster sauce, red pepper flakes, red pepper paste, minced garlic, sesame oil, sugar, and black pepper. Stir well until the sauce is fully mixed and smooth.
Step 12
Place the prepared oyster mushrooms, zucchini, onion, green onion, and chili peppers into a bowl. Add about two-thirds of the prepared sauce and mix gently. Reserve the perilla leaves and soaked glass noodles for later. (Tip: It’s advisable to save some sauce and add it later while stir-frying, adjusting the seasoning as needed. Be mindful that vegetables release water, so taste as you go.)
Step 13
Using a spatula, gently toss the ingredients to ensure the sauce is evenly distributed. Be careful not to mash the mushrooms or vegetables.
Step 14
Heat a pan over medium heat. Add all the coated ingredients to the hot pan and stir-fry, stirring constantly to prevent sticking or burning.
Step 15
Once the zucchini is about halfway cooked (becoming slightly translucent), add the soaked glass noodles. Continue to stir-fry them together. The noodles will absorb the sauce, becoming even more flavorful. If the mixture seems too dry during cooking, add a small amount of water.
Step 16
Add the sliced chili peppers (green and red) and stir-fry briefly. Their spice and vibrant color will enhance the dish.
Step 17
Finally, add the shredded perilla leaves. Stir-fry just until they begin to wilt. Overcooking perilla leaves can diminish their aroma, so a brief sauté is best.
Step 18
Once the zucchini and glass noodles are tender, the dish is ready. Turn off the heat and garnish with toasted sesame seeds. If you find the seasoning is not to your liking, you can add a little extra soy sauce to adjust the saltiness.
Step 19
Serve your delicious Oyster Mushroom Duruchigi with a side of warm rice. You’ll be pleasantly surprised by how incredibly tasty it is, especially considering there’s no meat! The addition of perilla leaves makes this a perfect, satisfying meal that truly lives up to its ‘rice thief’ reputation. Don’t miss out on this wonderful dish!
