Chewy Wood Ear Mushroom Salad (Sukhoe)
Super Simple Way to Make Delicious Wood Ear Mushroom Salad
For all mushroom lovers out there, get ready to enjoy the delightfully chewy and fun texture of wood ear mushrooms! These mushrooms are rich in dietary fiber, making them great for weight management, and their unique texture allows for versatile use in various dishes. Today, we’ll be making a simple wood ear mushroom salad using white wood ear mushrooms, inspired by the recipe from ‘Housewife Baek’s Recipe’. You can enjoy the natural flavor of the mushrooms with minimal seasoning. 😀
Main Ingredients- Wood ear mushrooms (dried or fresh)
Dipping Sauce (Hoe-ganjang)- 4 Tbsp Soy Sauce (standard Korean tablespoon)
- 1 Tbsp Vinegar (standard Korean tablespoon)
- 0.5 Tbsp Sugar (standard Korean tablespoon)
- Wasabi to taste (adjust to your preference)
- 4 Tbsp Soy Sauce (standard Korean tablespoon)
- 1 Tbsp Vinegar (standard Korean tablespoon)
- 0.5 Tbsp Sugar (standard Korean tablespoon)
- Wasabi to taste (adjust to your preference)
Cooking Instructions
Step 1
First, if you are using dried wood ear mushrooms, place them in a bowl and soak in lukewarm water for about 30 minutes until fully rehydrated. Once softened, rinse them thoroughly under running water 3-4 times to remove any debris. If using fresh wood ear mushrooms, simply rinse them and proceed.
Step 2
Bring a pot of water to a rolling boil. Once the water is boiling, carefully add the prepared wood ear mushrooms and blanch for just about 10 seconds. Be careful not to overcook, as this can make the mushrooms mushy; timing is key!
Step 3
Immediately after blanching, remove the wood ear mushrooms from the hot water and rinse them under cold running water. This step helps the mushrooms retain their firm and chewy texture.
Step 4
After rinsing in cold water, drain the wood ear mushrooms thoroughly in a colander. It’s important to remove as much excess water as possible, as any remaining moisture can dilute the flavor.
Step 5
Once drained, cut the wood ear mushrooms into bite-sized pieces. Cutting them into manageable sizes will make them easier to eat.
Step 6
Now, let’s make the delicious dipping sauce! In a small bowl, combine 4 tablespoons of soy sauce, 1 tablespoon of vinegar, and 0.5 tablespoon of sugar. Mix well. For a bit of a kick, add wasabi to your liking. (All measurements are based on a standard Korean tablespoon.)
Step 7
Voila! Your wood ear mushroom salad is ready to be enjoyed. There’s no need for further cooking. Simply dip the mushrooms into the prepared ‘Hoe-ganjang’ sauce. The combination of the satisfyingly chewy texture of the mushrooms and the savory, tangy, and slightly sweet sauce is truly delightful. This dish is perfect for those looking for a healthy, low-calorie option, or as a light and tasty snack to accompany drinks. 🙂
