Savory King Oyster Mushroom Stir-fry (Duruchigi)
Savory King Oyster Mushroom Stir-fry (Duruchigi)
A Delicious King Oyster Mushroom Duruchigi with Tender Mushrooms and Fresh Vegetables, a True Rice Stealer!
Inspired by a TV segment featuring this fantastic King Oyster Mushroom Duruchigi, I just had to try making it myself! This dish is a delightful combination of hearty vegetables and chewy mushrooms, and you can even add pork for an even more satisfying meal, perfect for a home-cooked feast. The sweet and spicy sauce is so addictive, you’ll finish a whole bowl of rice in no time!
Main Ingredients- 500g King Oyster Mushrooms
- 1/2 Korean Zucchini (Hobak)
- 1 Onion
- 2 Cheongyang Peppers (or similar hot peppers)
- 1 Red Chili Pepper
- 1 Green Onion (Scallion)
- 600g Pork Shoulder (Mokjeonsal) or similar cut
Spicy & Sweet Sauce- 1 Tbsp Minced Garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Cooking Syrup (or Oligosaccharide)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Cooking Syrup (or Oligosaccharide)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare the King Oyster Mushrooms: Gently trim the tough bottom ends. Instead of cutting, tear the mushrooms into bite-sized pieces by hand. Tearing helps maintain a better texture. If a mushroom is very large, you can cut it in half.
Step 2
Slice the Vegetables: Cut the Korean zucchini into half-moons. Thinly slice the onion into strips. Slice the Cheongyang peppers and red chili pepper diagonally. Chop the green onion into large pieces. Slicing the vegetables slightly thicker will prevent them from becoming too mushy when stir-fried.
Step 3
Combine Mushrooms and Vegetables: In a large bowl, combine the torn King Oyster Mushrooms and all the sliced vegetables. Add 1 tablespoon of minced garlic for aromatic flavor.
Step 4
Add the Sauce Ingredients: To the bowl, add the sauce components: 2 tablespoons Gochujang, 4 tablespoons Gochugaru, 2 tablespoons soy sauce, 2 tablespoons fish sauce, 1 tablespoon cooking syrup, and 1 tablespoon perilla oil.
Step 5
Mix Well: Gently mix everything together with your hands until the mushrooms and vegetables are evenly coated with the sauce. Be careful not to mash the mushrooms. While this mixture alone makes a delicious Duruchigi, I’ve added pork for a heartier dish. Kids especially love it with pork!
Step 6
Prepare and Marinate the Pork: Cut the pork shoulder (about 600g) into bite-sized pieces. In a separate bowl, combine the pork with the same sauce mixture (1 Tbsp minced garlic, 2 Tbsp Gochujang, 4 Tbsp Gochugaru, 2 Tbsp soy sauce, 2 Tbsp fish sauce, 1 Tbsp cooking syrup, 1 Tbsp perilla oil). Mix well and let it marinate for about 10 minutes. Adjust the seasoning for the pork to your preference.
Step 7
Stir-fry the Pork First: Heat a wok or a deep skillet over medium-high heat with a little cooking oil. Add the marinated pork and stir-fry until it’s browned on the outside and cooked through. Cooking the pork first helps develop its flavor.
Step 8
Add Mushrooms and Vegetables: Once the pork is mostly cooked, add the marinated King Oyster Mushrooms and vegetables to the wok. Stir-fry vigorously over high heat. Cooking quickly helps keep the vegetables crisp and prevents the mushrooms from becoming watery.
Step 9
Final Seasoning and Serving: Taste the Duruchigi and add salt if needed to adjust the seasoning to your liking. For extra aroma, stir in 1 tablespoon of sesame oil and 1 teaspoon of toasted sesame seeds just before serving. Your delicious King Oyster Mushroom Duruchigi is ready! It’s perfect served over warm rice or wrapped in lettuce leaves.
