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Ingredients

• 3 pieces King Oyster Mushroom (medium size, about 200 g each)
• 2 tablespoons Vegetable Oil (high smoke‑point oil such as canola or grapeseed)
• 2 tablespoons Soy Sauce (regular Korean ganjang; use tamari for gluten‑free)
• 1 tablespoon Granulated Sugar
• 0.25 teaspoon Ground Black Pepper (a pinch)
• 1 pinch San‑ui‑jip‑mi Umami Seasoning (Korean specialty seasoning; optional)
• 2 tablespoons Water (to create steam and thin the glaze)
• 1 teaspoon Cornstarch (mixed with equal water to form slurry)
• 1 stalk Green Onion (thinly sliced for garnish)
• 1 small Cheongyang Chili (optional, thinly sliced for heat)

Instructions

1. Slice the mushrooms

   Place the king oyster mushrooms on the cutting board and slice them lengthwise into strips about two fingers wide, using chopsticks as a guide for uniform thickness.

   Time: PT5M

2. Create fan‑shaped cuts

   Turn each strip over and make shallow crosswise cuts on the surface to form a fan‑like pattern without cutting through the stem.

   Time: PT2M

3. Heat the pan

   Add the vegetable oil to a medium‑large frying pan and heat over medium‑high until the oil shimmers.

   Time: PT2M

   Temperature: medium-high

4. Pan‑fry the mushrooms

   Place the mushroom strips in the pan one at a time, cooking until the first side turns golden brown, then flip and brown the other side.

   Time: PT5M

   Temperature: medium

5. Add soy sauce and water

   Drizzle the soy sauce around the pan edge, then pour in enough water so it reaches the level of the mushrooms, creating a gentle steam.

   Time: PT1M

6. Season the glaze

   Stir in the sugar, ground black pepper, and the pinch of San‑ui‑jip‑mi seasoning.

   Time: PT30S

7. Simmer

   Bring the mixture to a gentle boil, then lower the heat and let it simmer for 3–5 minutes until the mushrooms absorb the flavor.

   Time: PT5M

   Temperature: low

8. Thicken the sauce

   Mix the cornstarch with an equal amount of cold water to make a slurry, then stir it into the pan to achieve a glossy coating.

   Time: PT1M

9. Garnish and serve

   Scatter sliced green onion over the mushrooms and, if desired, add thin slices of Cheongyang chili for a spicy kick.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of King Oyster Mushroom: Portobello mushroom, Shiitake mushroom
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Granulated Sugar: Honey, Maple syrup (reduced amount)
• Instead of Ground Black Pepper: White pepper
• Instead of San‑ui‑jip‑mi Umami Seasoning: Mushroom bouillon powder, A dash of MSG (if tolerated)
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Green Onion: Chives
• Instead of Cheongyang Chili: Thai bird’s eye chili, Red pepper flakes

Equipment Needed

• Cutting Board
• Chef's Knife
• Frying Pan
• Spatula or Tongs
• Small Bowl
• Measuring Spoons (optional)

Critical Steps — Do Not Skip

• Slice the mushrooms uniformly (Step 1)
• Heat the pan to the correct temperature (Step 3)
• Pan‑fry until golden brown (Step 4)
• Simmer the glaze to let flavors meld (Step 7)

Chef Tips from the Video

• Use a high smoke‑point oil such as grapeseed to achieve a clean, golden crust.
• A splash of rice vinegar added with the water brightens the glaze.
• For extra umami, finish with a pinch of toasted sesame seeds.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Slice the mushrooms and store them in a sealed bag in the fridge for up to 24 hours.
• Prepare the cornstarch slurry in advance and keep it chilled.

Frequently Asked Questions