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Today’s recipe is a sweet, sour, and spicy mushroom dish with water dropwort, called Beoseot minari chomuchim. It’s a variation of a popular traditional Korean dish that’s prepared the same way but uses squid instead of mushrooms (called ojingeo minari chomuchim), and something I came up with in my hotel room in Sydney, Australia during my Gapshida tour. I was making the squid version to bring to the Sydney readers’ meetup & potluck, and quickly whipped up this vegetarian alternative in case some people didn’t like squid.
To my surprise, most of the people at the party preferred my mushroom version to the original! I promised them I would post the recipe someday, and here it is!
I use king oyster mushrooms in this version, but you could use other mushrooms, too. Blanched mushrooms go well with water dropwort, the textures of each play off each other and both are awesome with this Korean-style sweet, sour, and spicy sauce. Water dropwort (called minari in Korean) can be hard to find, so you can substitute it with parsley leaves, or even basil leaves.
Enjoy the recipe and hello Australia! This is for you!
Ingredients (Serves 4 to 6):
Make seasoning sauce
Transfer to a serving plate. Sprinkle with the sesame seeds and serve right away with rice. Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Posted Saturday, August 9th, 2014 at 7:30 pm
Tagged: Beoseot minari chomuchim, 미나리 초무침, 버섯 미나리 초무침, 버섯 초무침, king oyster mushroom recipe, Korean banchan, korean food, Korean kitchen, Korean recipes, Korean water drop wort recipe, Maangchi Korean cooking, Maangchi recipes, minari muchim, minari recipe, side dish, Sweet sour spicy mushrooms, Sweet sour spicy mushrooms with water dropwort, vegetarian dish
Originally posted on August 9, 2014 at 7:30 pm by Maangchi .
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