Seasoned Shiitake Mushrooms
A delicious and nutritious seasoned shiitake mushroom dish with a chewy texture.
📝 Editor's Notes
The seasoned bean sprouts (콩나물무침) we're introducing today are a savory and umami-rich side dish that's a true 'rice thief'.
We boil the bean sprouts in anchovy broth to add depth of flavor, and a secret technique of coating them with sesame oil helps the seasoning cling perfectly.
The cooking process isn't difficult, so even beginner cooks can easily give it a try.
The harmonious blend of crispy texture and savory seasoning makes it a perfect match for any meal, and it's especially delicious served over warm rice.
This national side dish can be enjoyed without burden throughout all four seasons and is a flavor the whole family will love.
🛒 Ingredient Tips
When choosing bean sprouts (콩나물), look for ones that are not too thick, have few fine roots, and have plump, white stems.
Select fresh ones that are firm when pressed and have no fishy odor.
For chives (쪽파), it's best to choose those with green, unfaded leaves and clean root ends.
For garlic, mincing whole cloves yourself will yield much better aroma and flavor.
Keep in mind that the saltiness of sand lance fish sauce (까나리액젓) can vary by brand, so start with a smaller amount and adjust to taste for successful and delicious results.
🔄 Substitution Guide
In this recipe, you can use anchovy fish sauce (멸치액젓) instead of sand lance fish sauce (까나리액젓).
Anchovy fish sauce is also excellent for adding umami and can provide a similar flavor.
However, anchovy fish sauce might have a slightly stronger aroma than sand lance fish sauce, so it's best to start with a slightly smaller amount than the recipe suggests and adjust to taste.
If you don't have chives (쪽파), you can thinly julienne the white part of a green onion or add a small amount of garlic chives (부추) for aroma.
If you don't have ground toasted sesame seeds (깨소금), you can grind regular toasted sesame seeds or use whole toasted sesame seeds; you'll still get plenty of savory flavor.
While there might be slight differences in taste and aroma with each substitution, the basic flavor profile should be maintained.
🥘 Ingredients
👨🍳 Cooking Points
The key to this seasoned bean sprout (콩나물무침) recipe is properly boiling the bean sprouts and coating them with sesame oil.
First, boil the bean sprouts on high heat with the lid closed for 4 minutes, then flip them and boil for another 1 minute, for a total of 5 minutes.
Boiling them for too long will make them tough or mushy, losing their crisp texture, so adherence to the time is crucial.
Second, after boiling, do not rinse the bean sprouts with cold water.
Instead, spread them out on a wide colander to cool, then immediately coat them with 1 tbsp of sesame oil.
This method preserves the unique savory flavor of the bean sprouts and ensures the seasoning adheres well, resulting in a deeper taste.
Remembering these two points will help you make delicious seasoned bean sprouts without fail.
👨🍳 Directions
Gently rinse fresh shiitake mushrooms with water and pat dry with a kitchen towel. (To preserve their aroma, shiitake mushrooms should be wiped clean rather than washed thoroughly in water.)
Cut off the stems of the shiitake mushrooms with scissors and thinly julienne them. Finely chop some green onion.
In a preheated pan, without adding oil, add the julienned shiitake mushrooms, 3 pinches of salt, and 4 tbsp of water. Stir-fry until the mushrooms soften. (Stir-frying without oil helps to achieve a clean and chewy texture.)
Once the mushrooms have softened, remove them from the pan and let them cool.
In a bowl, combine the cooled shiitake mushrooms, chopped green onion, 1 tbsp sand lance fish sauce (까나리액젓), 1/2 tbsp plum extract (매실액), 1/2 tbsp minced garlic, 1.5 tbsp ground toasted sesame seeds, and 1 tbsp sesame oil. Gently mix everything together.
Transfer the seasoned mushrooms to a serving dish.
💡 Tips
To preserve the aroma of shiitake mushrooms, wipe them clean rather than washing them thoroughly in water.
Stir-frying shiitake mushrooms without oil helps achieve a clean and chewy texture.
📦 Storage & Reuse
Once prepared, the seasoned bean sprouts (콩나물무침) can be stored in an airtight container in the refrigerator for 2-3 days, remaining fresh.
Since the crispy texture is crucial for this dish, freezing is not recommended.
Freezing can make them mushy upon thawing, significantly diminishing the taste.
For the best flavor, serve them chilled without reheating.
If you have a significant amount leftover, try using them as an ingredient for bibimbap the next morning.
Mixing them with warm rice, gochujang (고추장), sesame oil, and a fried egg creates another delightful meal.
🥢 Who This Is For
This crispy and savory seasoned bean sprout (콩나물무침) is a favorite side dish for all ages.
It especially complements spicy main dishes or stews, balancing the flavors for a richer meal.
It pairs perfectly with Korean dishes like spicy kimchi jjigae (김치찌개), soybean paste jjigae (된장찌개), or stir-fried spicy pork (돼지고기 두루치기).
It's also great for a quick breakfast with rice or as a lunchbox side dish.
Since it's a mild and delicious side dish that even children can enjoy without hesitation, try serving it often at your family's dinner table.
🔥 Nutrition Info
This seasoned bean sprout (콩나물무침), estimated per serving (approx.
100g), would likely contain around 60-80 kcal.
You can expect about 5-7g of plant-based protein from the bean sprouts, 4-6g of healthy fats from the sesame oil, and approximately 5-8g of carbohydrates.
Bean sprouts are rich in Vitamin C, which helps with fatigue recovery and immune system enhancement, and are high in asparagine, beneficial for hangover relief.
They are also rich in dietary fiber, contributing to good gut health.
It's a low-calorie yet nutritious side dish that can be enjoyed healthily.
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