Tender and Aromatic Oyster Mushroom Salad
An Easy and Delicious Side Dish: Oyster Mushroom Salad
Introducing a super simple and incredibly delicious Oyster Mushroom Salad that will have you finishing your rice in no time! The chewy texture combined with the rich aroma of perilla oil creates a universally loved flavor. It’s so easy to make, making it a perfect everyday side dish!
Main Ingredients
- 500g Oyster Mushrooms
Seasoning Ingredients
- 1/2 Tbsp Coarse Salt (for blanching)
- 1/2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Perilla Oil (or Sesame Oil)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1/2 Tbsp Coarse Salt (for blanching)
- 1/2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Perilla Oil (or Sesame Oil)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
Cooking Instructions
Step 1
First, trim the tough ends off the oyster mushrooms and rinse them thoroughly under cold running water. Bring a pot of water to a boil and add 1/2 Tbsp of coarse salt. Carefully add the oyster mushrooms and blanch them for about 30 seconds to 1 minute. Be careful not to overcook them, as they can become mushy.
Step 2
Immediately drain the blanched mushrooms and rinse them under cold running water to cool them down. This step helps to maintain the delightfully chewy texture of the mushrooms.
Step 3
Once rinsed, place the mushrooms in a colander to drain any excess water thoroughly. Squeeze out as much moisture as possible, as residual water can dilute the seasoning and make the salad watery.
Step 4
Transfer the drained mushrooms to a mixing bowl. Add the 1/2 Tbsp of toasted sesame seeds, 1/2 Tbsp of perilla oil, and 1 Tbsp of soy sauce for soup. Gently mix everything together with your hands until the mushrooms are well coated with the seasoning.
Step 5
Your delicious Oyster Mushroom Salad is now ready! It’s wonderful served over a bowl of warm rice. Store any leftovers in the refrigerator.
