Dried shiitake mushrooms have an intense savory flavor and a delightful chewy texture when soaked, so they add a boost of flavor to many Korean banchan and soups and are a key ingredient in making my vegetable stock delicious. They are easy to find in Asian markets and many supermarkets. Choose mushrooms with thick, sturdy tops and an earthy aroma. Keep in a cool, dry place.


shiitake mushroomshiitake mushrooms

dried shiitake mushrooms

dried shiitake

shiitake mushrooms

Recipes that use shiitake mushrooms (pyogo-beoseot):


  1. i bought shitake mushroom in can, can i use it for bibimbap, instead of the dried one?

    well, if not i’d better look for dried shitake mushrooms then.
    i will have to postpone making the bibimbap for now *drooling* :D

    i don’t want to try it, until im really sure. i don’t want to end up like Sandy, not liking shitake mushroom :)

    thank you Maangchi for this recipe

    • Maangchi New York City joined 8/08 & has 12,045 comments

      Yes, you can.For bibimbap, you can use either dried shiitake mushrooms or fresh mushrooms. I have never used canned shiitake mushrooms, but I am sure it will be ok. Good luck with making delicious bibimbap!

  2. i dont know what it is used for could u please tell me thanks

  3. Hi maangchi!

    Can i use fresh shitake mushrooms, what is the diference?
    Thank you!

    • Maangchi New York City joined 8/08 & has 12,045 comments

      What kind of dish are you going to make? It depends on what you make. If you like to make delicious stock, you must use dried shiitake mushrooms and if you like to make stir-fried japchae, you could use either dried shiitake mushrooms or fresh mushrooms.

  4. Reinier Rotterdam, The Netherlands joined 2/09

    I always keep a bowl of water in my fridge with some dried shi-take mushrooms in it, so i can use it right away any time i want. and they are really soft when i use them, including the stem.

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

  6. Maangchi New York City joined 8/08 & has 12,045 comments

    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.

  7. 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.

  8. Maangchi New York City joined 8/08 & has 12,045 comments

    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! : )

  9. 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?

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