Chewy King Oyster Mushroom Kimchi Stir-fry
Guaranteed Rice Thief! Super Simple & Quick King Oyster Mushroom Kimchi Stir-fry Recipe for Beginners
I recently bought a whole box of king oyster mushrooms on sale and decided to launch a series of easy side dish recipes using them! Every Korean household should have napa cabbage kimchi, right? When you’re short on side dishes, stir-frying kimchi is a common go-to. This time, I’ve made a kimchi stir-fry with plenty of king oyster mushrooms! The chewy texture of the mushrooms interspersed with the crisp kimchi is a delightful novelty. The mushrooms themselves, infused with the savory kimchi flavor, are incredibly delicious. Give this recipe a try!
Main Ingredients
- 1/2 head of well-fermented napa cabbage kimchi (or about 2 large ladles full)
- 2 king oyster mushrooms
Seasoning Ingredients
- 2 Tbsp olive oil
- 2 Tbsp perilla seed powder (deulkkae garu)
- 4 Tbsp sweet and spicy gochujang-based sauce (if kimchi is too sour, substitute with gochujang + sugar/honey/corn syrup/rice syrup)
- 2 Tbsp perilla oil (deulgireum)
- 2 Tbsp olive oil
- 2 Tbsp perilla seed powder (deulkkae garu)
- 4 Tbsp sweet and spicy gochujang-based sauce (if kimchi is too sour, substitute with gochujang + sugar/honey/corn syrup/rice syrup)
- 2 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
Prepare the Kimchi: This is kimchi I made about two weeks ago, perfectly fermented and ready to cook. If you’re using pre-cut or ‘mak’ kimchi, you can use it as is. If you prefer smaller pieces, you can chop it further. If using whole napa cabbage kimchi, cut it into bite-sized pieces using a knife or scissors.
Step 2
Prepare the King Oyster Mushrooms: Slice the king oyster mushrooms thinly, about 0.5 cm thick. This thickness ensures the kimchi seasoning penetrates well. The length of the mushroom slices can be adjusted to your preference.
Step 3
Begin Stir-frying: In a non-stick pot or pan, combine the sliced kimchi and king oyster mushrooms. Drizzle with 2 tablespoons of olive oil. Place over medium heat and stir to combine as it begins to cook.
Step 4
Continue Stirring: Initially, it might seem like the ingredients are sticking or that you need more liquid or oil. Don’t worry! Kimchi doesn’t absorb much oil, and its natural saltiness will draw moisture out of the mushrooms. Keep stir-frying without adding anything else.
Step 5
Add the Sauce: Once the ingredients are well mixed and the mushrooms look slightly moist, add 4 tablespoons of the gochujang-based sauce. You can use store-bought or homemade sauce. If your kimchi is very sour, consider replacing the gochujang-based sauce with regular gochujang mixed with about 4 tablespoons of sweetener (sugar, honey, corn syrup, or rice syrup).
Step 6
Simmer and Finish: When the kimchi has softened and wilted, and the mushrooms have shrunk and absorbed the seasoning, reduce the heat to low. Stir in 2 tablespoons of perilla seed powder and 2 tablespoons of perilla oil, mixing gently until well combined. Be careful not to overcook on high heat, as it can burn.
Step 7
Completion: The dish is ready when the liquid has reduced and it’s no longer watery when served. Turn off the heat.
Step 8
Enjoy!: This king oyster mushroom kimchi stir-fry is delicious served over hot rice. Alternatively, pair it with pan-fried tofu for an even more satisfying meal. Be warned: you might find yourself reaching for a second bowl of rice with this dish! Enjoy!
