Korean cuisine is renowned for its vibrant flavors and an abundance of delicious side dishes, known as banchan. Among these culinary treasures are the often-underestimated mushroom panchan, which offer a delightful umami depth and satisfying texture. This recipe focuses on a simple yet flavorful preparation, showcasing the earthy richness of mushrooms while highlighting their versatility as a versatile side dish. Whether you're a seasoned Korean food enthusiast or a curious newcomer, this recipe provides a perfect introduction to the world of mushroom panchan.
This particular recipe uses readily available ingredients and straightforward techniques, making it accessible to cooks of all skill levels. The result is a mouthwatering side dish that perfectly complements a variety of Korean main courses, from bibimbap to grilled meats. Ready to embark on this culinary journey and create your own delectable Korean mushroom panchan? Let's dive into the step-by-step instructions.
Tools Needed
- Frying pan
- Kitchen shears
- Paper towel
Ingredients
- Shiitake mushrooms (Pugo pozad): 120 grams
- White onion: 40 grams
- Butter: 1 tablespoon
- Minced garlic: 1 teaspoon
- Brown sugar: 1 teaspoon
- Chinganjang (or soy sauce): 1 tablespoon
- Water: 1/4 cup
- Salt
- Black pepper
- Chili flakes
- Scallions
- Sesame seeds
- Sesame oil
Step-by-Step Instructions
Step 1. Prepare the Mushrooms and Sauce
- Clean the shiitake mushrooms by wiping them with a wet paper towel. Remove the stems and discard or save for stock.
- Slice the mushrooms into pieces that are neither too thin nor too thick.
- Finely slice the white onion.
- In a bowl, mix together minced garlic, brown sugar, chinganjang (or soy sauce), and water. Stir until the sugar dissolves.
Step 2. Sauté the Mushrooms and Onions
- Preheat a frying pan over high heat for about 2 minutes. Add oil.
- Add the sliced mushrooms to the hot pan, spreading them out to ensure even browning. Sizzle and brown for about a minute, then add salt and black pepper.
- Add the sliced onions and stir-fry for about 30 seconds.
Step 3. Add Flavor and Finish
- Push the mushrooms and onions to one side of the pan. Pour the garlic-soy sauce mixture into the pan.
- Add the butter and let it melt. Mix everything together once the butter is melted.
- Turn off the heat and stir in chili flakes. Transfer the mushrooms to a plate immediately.
- Garnish with scallions and sesame seeds (optional).
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- Don't wash mushrooms in running water; they absorb too much water. Use a damp paper towel instead.
- Adjust the saltiness to your preference by adding more salt or a little hot water.
- Serve warm over Korean rice for a delicious meal.
Nutrition
- N/A
FAQs
1. Can I use other types of mushrooms?
Absolutely! Shiitake, oyster, or cremini mushrooms all work well. Feel free to experiment with your favorite varieties.
2. How long can I store leftover mushroom panchan?
Store in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen slightly over time.
3. What can I serve this mushroom panchan with?
It pairs beautifully with almost any Korean dish, especially grilled meats, bibimbap, and rice bowls. It also makes a great addition to a larger banchan spread.
This simple yet flavorful Korean mushroom panchan recipe is a delightful addition to any meal. Its earthy umami notes and satisfying texture make it a crowd-pleaser, perfect for both everyday dining and special occasions. Enjoy the satisfying results of your culinary adventure!