Tender & Chewy! Bite-Sized Mini King Oyster Mushroom Soy Braise
Super Easy Side Dish: Chewy Mini King Oyster Mushroom Soy Braise Recipe
Introducing our ‘Mini King Oyster Mushroom Soy Braise’, perfect for a single bite and boasting a delightful chewy texture. This dish is an absolute winner as a side for your rice, offering simple yet delicious flavors!
Main Ingredients
- 1 package Mini King Oyster Mushrooms (approx. 200g)
- 1 sheet Dried Kelp (5x5cm size)
Optional Ingredients (For Enhanced Flavor!)
- 10 whole cloves Garlic
- 2 Cheongyang Peppers
Delicious Braising Sauce
- 6 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 cup Water (200ml)
- 2 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Sugar
Measuring Tools
- Using Korean soup spoon and measuring cup
- 10 whole cloves Garlic
- 2 Cheongyang Peppers
Delicious Braising Sauce
- 6 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 cup Water (200ml)
- 2 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Sugar
Measuring Tools
- Using Korean soup spoon and measuring cup
- Using Korean soup spoon and measuring cup
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make a ‘Mini King Oyster Mushroom Soy Braise’ that’s a true rice thief. With its chewy texture and savory-sweet flavor, it’s the perfect side dish to awaken your appetite. Anyone can easily follow along, so let’s make it together!
Step 2
First, let’s prepare all the ingredients. Gently rinse the mini king oyster mushrooms under running water and pat them dry. Lightly rinse the dried kelp in cold water to remove any debris.
Step 3
Next, let’s prepare the optional ingredients! Finely chop the Cheongyang peppers to add a hint of spice, and trim just the stem ends of the whole garlic cloves. If you love garlic, feel free to add more – it tastes amazing!
Step 4
The mini king oyster mushrooms I bought were a bit larger than usual, so I cut them into 2-3 bite-sized pieces. If they’re too small, they might lose their satisfying chewiness, so aim for a comfortable size.
Step 5
Now, it’s time to make the delicious braising sauce. In a pot, combine 6 Tbsp soy sauce, 1 Tbsp minced garlic, and 1 cup (200ml) of water. Add the sheet of dried kelp. (Measurements are based on a Korean soup spoon.)
Step 6
Once the braising liquid starts to boil, add all the prepared mushrooms to the pot and bring it back to a boil. Stir well to ensure the sauce coats the mushrooms evenly.
Step 7
When the ingredients come to a rolling boil, reduce the heat to medium. It’s important to lower the heat to prevent the sauce from burning if cooked on high for too long.
Step 8
After reducing to medium heat and simmering, remove the kelp sheet. Leaving it in for too long can impart a bitter taste. At this stage, add the whole garlic cloves and the chopped Cheongyang peppers.
Step 9
Next, add 2 Tbsp of oligosaccharide for a touch of sweetness. Oligosaccharide adds a lovely gloss and a gentle sweetness.
Step 10
Finally, add 1 Tbsp of sugar to balance the sweetness. You can adjust the ratio of sugar and oligosaccharide to your personal preference.
Step 11
Now, lower the heat to medium-low and let it simmer gently for about 10 minutes, or until the sauce has reduced to a nice glaze. Stir the mushrooms occasionally to ensure they absorb the flavors uniformly. This completes our delicious mini king oyster mushroom braise!
Step 12
Voila! Our Mini King Oyster Mushroom Soy Braise is ready. Perfectly bite-sized, with a delightful sweet and savory flavor that’s incredibly addictive. The chewy texture is an added bonus! This is an excellent side dish for any meal or a fantastic addition to your lunchbox. Be sure to give it a try!
