Shiitake Mushroom Blanched Delight: A Quick and Chewy Side Dish
Shiitake Mushroom Blanched Dish: A Speedy Side Dish Ready in No Time!
I visited my parents’ home during Chuseok and brought back a generous amount of shiitake mushrooms they grew themselves. I shared some with my neighbors, and the rich mushroom aroma was delightful. The plump mushrooms, when blanched, offered a wonderfully chewy texture, almost like meat. This simple blanched shiitake mushroom dish is so easy to prepare, making it a perfect side dish to whip up quickly and add a fragrant touch to your dining table.
Main Ingredients
- Fresh Shiitake Mushrooms
- Gochujang Sauce (for dipping)
Gochujang Sauce (Homemade)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 3 Tbsp Vinegar
- 2 Tbsp Oligodang (corn syrup)
- 1 Tbsp Cider (or Sprite/7-Up, add last to maintain fizz)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 3 Tbsp Vinegar
- 2 Tbsp Oligodang (corn syrup)
- 1 Tbsp Cider (or Sprite/7-Up, add last to maintain fizz)
Cooking Instructions
Step 1
Here’s the first step to perfectly blanched shiitake mushrooms. Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add about 1/2 Tbsp of coarse salt. Then, carefully add the prepared shiitake mushrooms and blanch them for a very short time, about 10 to 15 seconds. This quick blanching helps retain the mushrooms’ texture and minimizes nutrient loss.
Step 2
You’ll know it’s time to turn off the heat when the water returns to a boil after adding the mushrooms. This brief boiling point is the perfect moment to stop the cooking. Blanching shiitake mushrooms is incredibly simple and doesn’t take much time, making it a stress-free dish even on busy days.
Step 3
Immediately after blanching, rinse the shiitake mushrooms under cold running water to stop the cooking process and cool them down. Then, drain them thoroughly in a colander. Ensuring all excess water is removed is key to enjoying the chewy texture of the mushrooms.
Step 4
Now, let’s make the delicious gochujang sauce! In a bowl, combine 3 Tbsp of gochujang, 1 Tbsp of sugar, 3 Tbsp of vinegar, 2 Tbsp of oligodang, and 1 Tbsp of cider. Mix everything well with a spoon until evenly combined. Alternatively, you can use store-bought gochujang sauce for convenience and great taste.
Step 5
Trim off the tough stems from the shiitake mushrooms. Don’t discard these stems! They are wonderful additions to soybean paste stew (doenjang jjigae), adding a delightful chewiness and depth of flavor to the soup. For the mushroom caps, hold your knife at a slight angle and slice them diagonally into bite-sized pieces. Your dish is now complete!
