Autumn Flavors! King Oyster Mushroom Soy Sauce Pasta
Korean-style Soy Sauce Pasta Featuring the Rich Flavor of King Oyster Mushrooms
Introducing a special pasta that captures the essence of autumn with fresh mushrooms, infused with a distinct Korean flair. This pasta features a savory soy sauce base complemented by a hint of chili powder, offering a deep and rich flavor profile that will tantalize your taste buds. The chewy texture of the king oyster mushrooms combined with plump shrimp creates an even more delightful culinary experience.
Main Ingredients
- Spaghetti pasta for 1 serving
- King oyster mushrooms (Santa Lee variety) 100g
- Cocktail shrimp 1 cup (drained after thawing)
- 1/4 Onion
- 1 Tbsp minced chives
- 1/2 Tbsp minced garlic
- 2 Tbsp minced onion
- 1/2 Tbsp chili powder
- 3 Tbsp Olive oil
- 1/2 Tbsp Coarse salt (for boiling pasta)
Savory Soy Sauce Base
- 3.5 Tbsp Soy sauce
- 3 Tbsp Red wine
- 1/2 Tbsp Sugar
- 1 Tbsp Oligosaccharide
- Pinch of Black pepper
- 3.5 Tbsp Soy sauce
- 3 Tbsp Red wine
- 1/2 Tbsp Sugar
- 1 Tbsp Oligosaccharide
- Pinch of Black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the pasta. Washing and prepping them in advance will help shorten your cooking time.
Step 2
Prepare the special ‘King Oyster Mushrooms (Santa Lee variety)’ developed by the Gyeonggi Agricultural Research & Extension Services. Tear the mushrooms into bite-sized pieces. If any mushrooms are large, cut them in half. This allows the sauce to penetrate the mushrooms better, resulting in a deeper flavor.
Step 3
Finely mince the onion, garlic, and chives. Minced ingredients release more aroma when sautéed and blend better with the sauce.
Step 4
Bring a large pot of water to a boil. Add 1/2 Tbsp of coarse salt to the boiling water; salt seasons the pasta and enhances its chewy texture. Once boiling, add the spaghetti and cook for about 7 minutes, which is about 1 minute less than the package instructions. Slightly undercooking is recommended, as the pasta will continue to cook when mixed with the sauce.
Step 5
In a small bowl, combine all the sauce ingredients (3.5 Tbsp soy sauce, 3 Tbsp red wine, 1/2 Tbsp sugar, 1 Tbsp oligosaccharide, and a pinch of black pepper). Stir well until the sugar dissolves. Having the sauce pre-mixed makes the cooking process smoother.
Step 6
Heat 3 Tbsp of olive oil in a wide pan over medium-low heat. Add the minced onion and garlic and sauté until fragrant. Be careful not to burn the garlic and onion; slow sautéing will bring out their natural sweetness.
Step 7
Once the onions begin to turn translucent, add the prepared king oyster mushrooms, cocktail shrimp, and 1/2 Tbsp of chili powder. Stir well to combine all the ingredients and sauté together. The chili powder adds a distinctly Korean touch to the dish.
Step 8
When the shrimp turn a bright pink and start to cook, pour the pre-made soy sauce mixture into the pan. Stir quickly to ensure the sauce evenly coats all the ingredients.
Step 9
Once the mushrooms have absorbed the delicious color of the soy sauce, add the cooked spaghetti to the pan. It’s time for all the ingredients to come together.
Step 10
Finally, toss the pasta and sauce together over high heat for about 1-2 minutes, ensuring the pasta is well coated. This allows the pasta to absorb the sauce flavors beautifully. Serve immediately while hot for the best experience!
