Korean cooking ingredients:

Shiitake mushrooms

  • Korean: 표고버섯
  • Romanized Korean: pyogo buseot
  • Wikipedia entry for this ingredient


When I make stock for stew, stir fried vegetables, and jobchae (stir fried noodles), I always use shiitake mushrooms.

Posted Friday, February 29th, 2008 at 9:10 pm

5 Responses to “Shiitake mushrooms”:

  1. Sandy:

    I’ve tried the dried shiitake mushrooms but didn’t like them. I don’t know if it was the brand I used but they had a very strong formaldahyde aroma and taste. Reminded me of the time we dissected frogs in high school science class. Is this normal? If so, is there anything I can do to lessen the aroma and taste or substitute another type of mushroom?

    June 20th, 2008 at 3:10 am
  2. Maangchi:

    Sandy,
    I’m sorry to hear about your shiitake mushrooms that smells like formaldahyde aroma and taste!
    It must be something wrong.

    I think you should throw them away. Good shiitake mushrooms smell really good and the taste is like some meat when it is marinated with bulgogi sauce (soy sauce, sugar, garlic, and sesame oil).
    For which dish were you going to use shiitake mushrooms?

    If it is for bibimbap or mandu, you can replace it with other mushrooms such as white mushrooms.

    If it is for stock for soon du bu, we usually have to use dried shiitake mushrooms, but yours is not good, so skip it. You still can make good stock by using dried anchovies and dried kelp.

    Damn shitake mushrooms made you feel frustrated! : )

    June 20th, 2008 at 3:25 pm
  3. mattlai:

    i just made some soon du bu and all was delicious but one thing. The shiitake mushrooms. My question for this ingriedient should they be really chewy and hard after boiling so long and saute with the red pepper flakes.? how should shiitake be with any dish. i really wanted to have a full experience with the soon du bu. But i had to take out the shiitake they were too hard.!!!!

    Next time i will succeed…. hopefully.

    August 6th, 2008 at 6:58 pm
  4. Maangchi:

    mattlai,
    Did you boil them more than 10 minutes by following my recipe?
    Anyway, some dried shitake mushrooms are too dried out to get soft. You may have to soak the dried shitake mushrooms in warm water for a few hours before using them.

    August 6th, 2008 at 9:20 pm
  5. mattlai:

    oh, thank you soo much
    i love this website and your recipes!!!!!!!
    im going to post photos soon
    thanks again ,
    mattlai

    August 7th, 2008 at 1:29 pm

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