Mushrooms in Soy Sauce (Pyogo Bohsot)

Mushrooms in Soy Sauce (Pyogo Bohsot) – I took some liberties with this recipe; the real deal is simply shiitake mushrooms sautéed in soy sauce and sesame oil. However, I wanted these mushrooms to have a little more depth and character, and I really love the combination of the sugar and vinegar with the bold garlic, ginger, and chile. This makes the dish feel more like a pickle and less like a side dish. If crimini mushrooms aren’t luxurious enough for you, feel free to substitute shiitakes in their place.

Makes about 2 cups

TIME: 1½ HOURS

• 6 tablespoons Japanese soy sauce
• 1 teaspoon Korean chile flakes
• 2 tablespoons plus 1 teaspoon light brown sugar
• 3 tablespoons unseasoned rice vinegar
• 1 (⅓-inch) piece fresh ginger, peeled and minced very fine
• 1 small clove garlic, minced
• Green tops from 2 green onions, sliced into thin rings
• 1 pound crimini mushrooms

1. Put a large pot of water on to boil. While you’re waiting for it to boil, make the marinade. In a medium mixing bowl, combine the soy sauce, chile flakes, sugar, vinegar, ginger, garlic, and green onion. Set aside.
2. Wash and drain the mushrooms. Trim and discard the tough tips of their stems and slice them lengthwise ¼ inch thick. Cook the sliced mushrooms in the boiling water for 30 seconds, stirring continuously. Use a large slotted spoon to remove the mushrooms from the pot into a colander; reserve the water for later use as soup stock or to boil pasta. Or if you’d rather not fuss with that, simply drain the mushrooms through a colander. Rinse the mushrooms under cold running water to stop the cooking, stirring with your hands. Drain the mushrooms very well and use a clean kitchen towel or paper towels to blot off excess water.
3. Add the mushrooms to the marinade and stir thoroughly to combine. Allow the mushrooms to sit at room temperature for 1 hour before eating. The mushrooms can be stored, covered, in the refrigerator for at least a month.
   Pickled Garlic (Manul Changachi)