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
- 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.
- 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.
- 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)