Savory Shiitake Mushroom Stir-fry, Flavorful Anchovy Salad, and Chewy Braised Kelp Set
Savory Shiitake Mushroom Stir-fry, Salty-Sweet Anchovy Salad, Chewy Braised Kelp
The best side dishes for a home-cooked meal! Introducing recipes for making delicious savory shiitake mushroom stir-fry, anchovy salad, and braised kelp. Enjoy a satisfying meal with this set of three rice-stealing dishes.
Main Ingredients- 3 cups rehydrated shiitake mushrooms
- 2 Tbsp oil
- 3 cups anchovies (heads and guts removed)
- Kelp (seaweed)
Shiitake Mushroom Stir-fry Seasoning- 2 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp tsuyu or braising soy sauce
- 1 Tbsp corn syrup
- 1 tsp minced garlic
- 1 tsp sesame oil
Anchovy Salad Seasoning- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp braising soy sauce or tsuyu
- 1 Tbsp gochujang (Korean chili paste)
- 2 Cheongyang peppers (Korean chili peppers)
- 2 Tbsp sesame oil
- 1 tsp minced garlic
Braised Kelp Seasoning- Flavoring soy sauce (Mat-ganjang)
- Oil
- Corn syrup
- A little sesame oil
- A little sesame seeds
- 2 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp tsuyu or braising soy sauce
- 1 Tbsp corn syrup
- 1 tsp minced garlic
- 1 tsp sesame oil
Anchovy Salad Seasoning- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp braising soy sauce or tsuyu
- 1 Tbsp gochujang (Korean chili paste)
- 2 Cheongyang peppers (Korean chili peppers)
- 2 Tbsp sesame oil
- 1 tsp minced garlic
Braised Kelp Seasoning- Flavoring soy sauce (Mat-ganjang)
- Oil
- Corn syrup
- A little sesame oil
- A little sesame seeds
- Flavoring soy sauce (Mat-ganjang)
- Oil
- Corn syrup
- A little sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
For the shiitake mushroom stir-fry, place all the main ingredients (rehydrated shiitake mushrooms, oil) and the seasoning ingredients for the shiitake mushroom stir-fry into a bowl. Gently mix everything together with your hands until well combined. Then, transfer to a pan and stir-fry over medium-low heat. The longer you cook it, the deeper the flavor of the shiitake mushrooms will become, making it more delicious. Cook slowly, being careful not to burn it.
Step 2
To make the anchovy salad, wash the Cheongyang peppers, remove the stems, and finely julienne them. In a large bowl, combine the prepared anchovies, julienned Cheongyang peppers, and the seasoning ingredients for the anchovy salad (gochugaru, braising soy sauce or tsuyu, gochujang, sesame oil, minced garlic). Gently mix everything together with your hands, being careful not to break the anchovies, until well combined. Your delicious anchovy salad is now ready.
Step 3
For the braised kelp, wash the kelp thoroughly to remove any white powder from the surface. Roll it up and slice it thinly into strips about 0.5cm thick. Heat a pan over medium heat and add the sliced kelp, flavoring soy sauce, oil, and corn syrup. Start stir-frying. As you stir-fry, the kelp will release moisture, which will then begin to reduce. It’s crucial to continue stir-frying until almost all the moisture has evaporated and the kelp becomes chewy. The kelp, initially thick and sticky, will become thinner and gain a chewy texture. Just before turning off the heat, sprinkle with sesame oil and sesame seeds for a nutty finish.
