Pan-Seared King Oyster Mushrooms with Bok Choy in Oyster Sauce
Pan-Seared King Oyster Mushrooms with Bok Choy in Oyster Sauce
Crisp Bok Choy Salad with Savory Pan-Seared King Oyster Mushrooms
This dish features tender, pan-seared king oyster mushrooms paired with refreshing bok choy. The accompanying oyster sauce dressing is inspired by Baek Jong-won’s recipe, recreated with similar proportions for a simple yet incredibly delicious result. The savory mushrooms and the bright bok choy create a harmonious blend of textures and flavors that will elevate any meal.
Main Ingredients- 6-7 heads Bok Choy
- 2-3 King Oyster Mushrooms
- 1 handful Green Onions or Scallions
- 1/2 Tbsp Salt
- Pinch of Black Pepper
- Cooking Oil, as needed
- 1 Tbsp Cornstarch
- 3 Tbsp Water
Bok Choy Oyster Sauce Dressing- 1.5 Tbsp Soy Sauce
- 1.5 Tbsp Oyster Sauce
- 1 Tbsp Sugar
- 2 Tbsp Cornstarch Slurry (1 Tbsp cornstarch + 3 Tbsp water)
- 1/2 cup Water (approx. 100ml)
- 1.5 Tbsp Soy Sauce
- 1.5 Tbsp Oyster Sauce
- 1 Tbsp Sugar
- 2 Tbsp Cornstarch Slurry (1 Tbsp cornstarch + 3 Tbsp water)
- 1/2 cup Water (approx. 100ml)
Cooking Instructions
Step 1
Begin by preparing the bok choy. Trim off any wilted or damaged outer leaves and make a shallow cut at the base of the stalks to help remove dirt. Then, slice each head of bok choy lengthwise through the middle, cutting it into two pieces. This helps the dressing penetrate better and makes it easier to eat.
Step 2
Adjust the cutting size based on the size of your bok choy. If the heads are very large, you can cut them into four pieces. For medium-sized heads like these, cutting them in half is perfect for bite-sized portions and convenient cooking.
Step 3
To ensure the bok choy is thoroughly cleaned, soak the cut pieces in water for about 10 minutes. This allows any dirt or grit trapped between the leaves to loosen and detach, making rinsing much easier and more effective.
Step 4
After soaking, rinse the bok choy multiple times under running water. Gently separate the leaves and wash away any remaining soil or debris. Ensuring the bok choy is completely clean is key to enjoying its fresh, natural flavor.
Step 5
Once thoroughly washed, drain the bok choy well using a colander. Allowing excess water to drip off is crucial to prevent the salad from becoming watery and to ensure the dressing adheres properly. Let it drain for a few minutes.
Step 6
Now, let’s prepare the king oyster mushrooms. Trim off the tough, dirty ends of the mushrooms. Then, gently wipe the surface of the mushrooms with a paper towel to remove any surface dirt; avoid washing them with water as they can become soggy. Slice the mushrooms into uniform pieces, about 0.7 to 1 cm thick, for even cooking.
Step 7
To enhance their texture and flavor absorption, score the cut sides of the king oyster mushrooms in a crosshatch pattern. Make shallow cuts, about 0.5 cm deep, on both sides. This technique helps the mushrooms cook more evenly, become more tender, and allows them to soak up the savory flavors better.
Step 8
Finely chop the green onions or scallions. These will add a fresh aromatic note and a touch of color to the finished dish, acting as a flavorful garnish.
Step 9
Prepare a pot of boiling water for blanching the bok choy. Add 1/2 tablespoon of salt and 1 tablespoon of cooking oil to the water and stir well. The salt seasons the bok choy, and the oil helps maintain its vibrant green color and a glossy finish.
Step 10
Once the water is at a rolling boil, carefully add the prepared bok choy. Blanch for approximately 50 seconds. Bok choy cooks quickly, and overcooking will make it mushy. Blanching for this short duration ensures it remains crisp and tender.
Step 11
Immediately after blanching, remove the bok choy from the boiling water using a slotted spoon or strainer and plunge it into an ice-cold water bath. This rapid cooling stops the cooking process, preserving its vibrant color and satisfying crunch.
Step 12
Gently squeeze out the excess water from the blanched bok choy with your hands. Be careful not to squeeze too hard, as this can bruise the leaves or release too much moisture, which could dilute the dressing. Drain it well to ensure the flavors meld perfectly.
Step 13
Now, let’s cook the king oyster mushrooms. Heat a skillet over medium-high heat and add a generous amount of cooking oil. Place the scored mushroom slices in the hot pan and season them lightly with salt and pepper. This initial seasoning enhances their natural flavor as they cook.
Step 14
Pan-sear the mushroom slices for a few minutes on each side until they are beautifully golden brown and tender. The scored edges should become slightly crisp. You’ll know they’re ready when they release their moisture and develop a lovely sear.
Step 15
Transfer the beautifully seared king oyster mushrooms to a serving plate. Their golden-brown color and slightly crisped edges are visually appealing and promise a delicious taste.
Step 16
Prepare the cornstarch slurry for the dressing. In a small bowl, combine 1 tablespoon of cornstarch with 3 tablespoons of water. Whisk thoroughly until no lumps remain, creating a smooth, liquid mixture. This slurry will thicken the sauce.
Step 17
In a small saucepan, combine 1/2 cup of water, 1.5 tablespoons of oyster sauce, 1.5 tablespoons of soy sauce, and 1 tablespoon of sugar. Stir well to combine. Add 2 tablespoons of the prepared cornstarch slurry to the sauce mixture. Bring it to a simmer over medium heat.
Step 18
As the sauce begins to thicken, add the chopped green onions or scallions. Stir continuously with a spoon, making sure to scrape the bottom of the pan to prevent sticking. Cook until the sauce reaches a desired thick, glossy consistency, then immediately remove from heat. Be careful not to overcook, as it can become too thick or salty.
Step 19
To plate the dish, arrange the blanched bok choy in a circular pattern around the edge of a serving plate. Place the pan-seared king oyster mushrooms in the center of the plate, arranging them attractively.
Step 20
Finally, generously spoon the thick and savory oyster sauce dressing over the king oyster mushrooms in the center of the plate. Garnish with a sprinkle of sesame seeds. Your delicious dish of pan-seared king oyster mushrooms with bok choy in oyster sauce is now ready to be enjoyed!
