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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