Chewy Wood Ear Mushroom and Savory Dried Shrimp Stir-fry
A New Texture Combination! Wood Ear Mushroom and Dried Shrimp Stir-fry with Korean Green Peppers (Ggwari-gochu) – Perfect Banchan!
I recently tried a unique side dish at a restaurant – a stir-fry of wood ear mushrooms and dried shrimp. It was my first time encountering this combination, and I was immediately captivated by its deliciousness! I was so inspired that I decided to recreate it at home, adding some Korean green peppers (ggwari-gochu) for extra flavor and texture. Simply adding wood ear mushrooms transforms the taste of a regular dried shrimp stir-fry. Even the kids, who usually pick out mushrooms, ended up eating the wood ear mushrooms along with the shrimp! This dish offers a delightful balance of chewy wood ear mushrooms, savory dried shrimp, and tender-crisp green peppers. Try this fantastic banchan to add a burst of flavor to your meals!
Main Ingredients- Dried shrimp: 2.5 handfuls (approx. 50g)
- Korean green peppers (Ggwari-gochu): 20
- Dried wood ear mushrooms: 1 cup (approx. 20g)
Seasoning & Others- Soy sauce: 1 Tbsp
- Salt: to taste
- Honey: 2 Tbsp
- Minced green onion: 1 Tbsp (optional)
- Sesame seeds: for garnish
- Olive oil: 3 Tbsp
- Soy sauce: 1 Tbsp
- Salt: to taste
- Honey: 2 Tbsp
- Minced green onion: 1 Tbsp (optional)
- Sesame seeds: for garnish
- Olive oil: 3 Tbsp
Cooking Instructions
Step 1
First, wash the Korean green peppers thoroughly and remove the stems. Cut them into 2-3 cm pieces. If the peppers are very large, you can slice them in half lengthwise. For a spicier kick, you can remove some of the seeds.
Step 2
Soak the dried wood ear mushrooms in lukewarm water for about 20-30 minutes until rehydrated. Once softened, squeeze out excess water thoroughly. Trim off any tough stems and cut the mushrooms into bite-sized pieces.
Step 3
Heat 3 tablespoons of olive oil in a wok or frying pan over medium-low heat. Add the prepared Korean green peppers and stir-fry until they become slightly tender and glossy, which enhances their natural sweetness.
Step 4
Once the green peppers are partially cooked, add the rehydrated wood ear mushrooms and dried shrimp to the pan. Increase the heat to high and stir-fry quickly for 1-2 minutes, until the dried shrimp turns lightly golden and a fragrant aroma is released.
Step 5
Reduce the heat to medium-low. Add 1 tablespoon of soy sauce and 2 tablespoons of honey. Season with a pinch of salt to your preference. Stir well to coat all the ingredients evenly and cook for another minute. Stir in the minced green onion just before finishing.
Step 6
Transfer the finished wood ear mushroom and dried shrimp stir-fry to a serving plate. Garnish with sesame seeds for an extra nutty flavor and visual appeal. Enjoy this delicious banchan!