Savory and Chewy King Oyster Mushroom Soy Braise
Four Hearty Homemade Side Dishes Featuring Fresh Garden Vegetables
Thanks to my brother-in-law’s bountiful garden, our dinner table is always laden with fresh, delicious produce. I’ve prepared four versatile side dishes using these wonderful vegetables. Today, I’ll guide you through making a particularly delightful King Oyster Mushroom Soy Braise, known for its satisfying chewy texture and savory flavor. It’s perfect as a staple for everyday meals or packed lunches!
King Oyster Mushroom Braise- 3 King Oyster Mushrooms
- 1 Cheongyang pepper (hot green pepper)
- 1 Red bell pepper
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Oligodang (Corn Syrup)
- Sesame seeds, for garnish
- Sesame oil, for finishing
- 1/2 Tbsp Minced Garlic
- A little Cooking Oil
Grilled Eggplant- 2 Eggplants
- 1 Cheongyang pepper (hot green pepper)
- 1 Red bell pepper
- 2 Tbsp Anchovy Sauce (Fish Sauce)
- 2 Tbsp Shiitake Mushroom Powder
- 3 Tbsp Broth (e.g., Dashi or vegetable)
- 2 Tbsp Mirin (Rice Wine)
- Sesame seeds, for garnish
- Sesame oil, for finishing
- A little Minced Garlic
Stir-fried Zucchini- 1/2 Round Zucchini
- 1 Cheongyang pepper (hot green pepper)
- 1 Red bell pepper
- 2 Tbsp Anchovy Sauce (Fish Sauce)
- 2 Tbsp Broth (e.g., Dashi or vegetable)
- Sesame seeds, for garnish
- Sesame oil, for finishing
- 1/2 Tbsp Minced Garlic
- A little Cooking Oil
Beef Jangjorim (Soy-Braised Beef)- 250g Beef (e.g., Eye of Round)
- 7 Cheongyang peppers (hot green peppers)
- 1 Red bell pepper
- 1 handful Whole Garlic cloves
- 3 Tbsp Soy Sauce
- 3 Tbsp Mirin (Rice Wine)
- 3 Tbsp Oligodang (Corn Syrup)
- 2 Cups Broth (approx. 400ml)
- 2 Eggplants
- 1 Cheongyang pepper (hot green pepper)
- 1 Red bell pepper
- 2 Tbsp Anchovy Sauce (Fish Sauce)
- 2 Tbsp Shiitake Mushroom Powder
- 3 Tbsp Broth (e.g., Dashi or vegetable)
- 2 Tbsp Mirin (Rice Wine)
- Sesame seeds, for garnish
- Sesame oil, for finishing
- A little Minced Garlic
Stir-fried Zucchini- 1/2 Round Zucchini
- 1 Cheongyang pepper (hot green pepper)
- 1 Red bell pepper
- 2 Tbsp Anchovy Sauce (Fish Sauce)
- 2 Tbsp Broth (e.g., Dashi or vegetable)
- Sesame seeds, for garnish
- Sesame oil, for finishing
- 1/2 Tbsp Minced Garlic
- A little Cooking Oil
Beef Jangjorim (Soy-Braised Beef)- 250g Beef (e.g., Eye of Round)
- 7 Cheongyang peppers (hot green peppers)
- 1 Red bell pepper
- 1 handful Whole Garlic cloves
- 3 Tbsp Soy Sauce
- 3 Tbsp Mirin (Rice Wine)
- 3 Tbsp Oligodang (Corn Syrup)
- 2 Cups Broth (approx. 400ml)
- 250g Beef (e.g., Eye of Round)
- 7 Cheongyang peppers (hot green peppers)
- 1 Red bell pepper
- 1 handful Whole Garlic cloves
- 3 Tbsp Soy Sauce
- 3 Tbsp Mirin (Rice Wine)
- 3 Tbsp Oligodang (Corn Syrup)
- 2 Cups Broth (approx. 400ml)
Cooking Instructions
Step 1
First, wash the King Oyster Mushrooms thoroughly and pat them dry. Slice them diagonally into bite-sized pieces, about 1cm thick. Heat a pan with a little cooking oil over medium-high heat and sear the mushrooms until golden brown and slightly tender on both sides. This step enhances their texture and flavor.
Step 2
Once the mushrooms are nicely browned, push them to one side of the pan. In the cleared space, add the minced garlic and sauté until fragrant. Then, pour in the soy sauce, mirin, and oligodang. Add the thinly sliced peppers (Cheongyang and red bell pepper). Let the sauce simmer for a moment, then mix everything together with the mushrooms to coat them evenly.
Step 3
Continue to braise for another 1-2 minutes, allowing the sauce to thicken slightly and coat the mushrooms. Turn off the heat, then drizzle in sesame oil and sprinkle with sesame seeds for a final touch of aroma and flavor.
Step 4
Now, let’s make the grilled eggplant. Wash the eggplants, trim the ends, and slice them into rounds about 1.5cm thick. Heat a non-stick pan and grill the eggplant slices until they are tender and slightly charred on both sides.
Step 5
When the eggplant is partially cooked, move them to one side of the pan. In the empty space, add the broth, anchovy sauce, minced garlic, and the sliced peppers. Stir-fry these ingredients together and then toss with the eggplant, allowing the flavors to meld. Cook over medium-low heat to prevent burning.
Step 6
Once the eggplant is tender, stir in the shiitake mushroom powder and mix well. Finish by drizzling with sesame oil and sprinkling with sesame seeds for a delicious and fragrant grilled eggplant dish.
Step 7
Next, we’ll prepare a simple stir-fried zucchini. Slice the round zucchini thinly into half-moon shapes. Heat a pan with cooking oil and add the minced garlic. Sauté over low heat until the garlic becomes fragrant.
Step 8
Once the garlic aroma intensifies, add the sliced zucchini to the pan and stir-fry together. When the zucchini begins to turn slightly translucent, add the anchovy sauce for seasoning. If you don’t have anchovy sauce, you can substitute it with Korean soup soy sauce or salted fermented shrimp.
Step 9
Add the thinly sliced peppers (Cheongyang and red bell pepper) and stir-fry. The peppers add a beautiful color and enhance the overall flavor. Pour in 2 tablespoons of broth; this will help prevent the zucchini from sticking and keep it moist.
Step 10
When the zucchini is fully cooked and the seasonings are well combined, turn off the heat. Drizzle with sesame oil and sprinkle with sesame seeds. Your delicious and aromatic stir-fried zucchini is ready!
Step 11
Finally, let’s make hearty Beef Jangjorim. Pat the beef dry with paper towels to remove any excess blood. Place the beef in a pot with 4 cups (approx. 800ml) of water. Bring to a boil over high heat, then reduce to medium-low, and simmer until the beef is very tender, about 40 minutes to 1 hour.
Step 12
Remove the cooked beef from the pot and let it cool slightly. Slice the beef into bite-sized pieces, about 2-3 cm. Slice the whole Cheongyang and red bell peppers similarly. Prepare the whole garlic cloves as well. (Don’t discard the beef simmering liquid; we’ll use it!)
Step 13
Now, let’s prepare the braising liquid. In the pot, combine 2 cups (approx. 400ml) of the beef simmering liquid, the sliced beef, whole garlic cloves, soy sauce, mirin, and oligodang. Bring to a boil over high heat, then reduce to medium-low and simmer until the liquid has reduced and the flavors have concentrated into the beef and garlic.
Step 14
Once the liquid is reduced to a glossy, syrupy consistency, add the sliced peppers and stir-fry briefly. Cook just until the peppers are vibrant in color. Turn off the heat, transfer the finished Jangjorim to a serving dish, and let it cool completely. It tastes even better when served cold!
