Chewy Oyster Mushroom Salad (Ipse-beoseot Muchim)
Chewy Oyster Mushroom Salad (Ipse-beoseot Muchim)
Deliciously Chewy Oyster Mushroom Salad – A Perfect Side Dish!
Enjoy this delightful oyster mushroom salad, boasting a wonderfully chewy texture. It’s a simple yet flavorful side dish that highlights the natural taste of the mushrooms.
Main Ingredient- Oyster mushrooms (Ipse-beoseot) 240g
Seasoning- Sesame seeds 1/2 Tbsp
- Sesame oil 1/2 Tbsp
- Salt 2 pinches (approx. 1/4 tsp)
- Soup soy sauce (Guk-ganjang) 1/2 Tbsp
- Sesame seeds 1/2 Tbsp
- Sesame oil 1/2 Tbsp
- Salt 2 pinches (approx. 1/4 tsp)
- Soup soy sauce (Guk-ganjang) 1/2 Tbsp
Cooking Instructions
Step 1
Oyster mushrooms, also known as ‘Ipse-beoseot’, have a unique, layered appearance resembling ginkgo leaves and can be used in various dishes. Start by trimming off the tough bottom ends of the mushrooms. Then, tear them lengthwise into bite-sized pieces. They tear easily by hand, making it simple to prepare.
Step 2
Bring a pot of water to a rolling boil. Add a pinch of salt to the boiling water. Briefly blanch the prepared oyster mushrooms for about 30 seconds to 1 minute. Be careful not to overcook them, as they can become mushy.
Step 3
Immediately after blanching, rinse the oyster mushrooms under cold running water to quickly cool them down. This step helps maintain their firm, chewy texture. Drain the mushrooms thoroughly in a colander; removing excess water is crucial for a good salad. You can also gently press them with paper towels to absorb any remaining moisture.
Step 4
Place the well-drained oyster mushrooms in a mixing bowl. Add all the prepared seasoning ingredients: sesame seeds, sesame oil, salt, and soup soy sauce.
Step 5
Gently toss and mix the mushrooms with the seasonings using your hands. Be careful not to crush the mushrooms. Ensure the dressing coats all the mushroom pieces evenly. Taste and adjust the seasoning, adding a little more salt or soup soy sauce if needed, according to your preference.
