Wood ear mushrooms

Mogi-beoseot 목이버섯

Wood ear mushrooms are used for some Chinese dishes which are popular in Korea, so you can usually find them in Chinese as well as Korean markets. Soak them in warm water for an hour before using them. They have a chewy texture and savory flavor when rehydrated. Keep in a cool, dry place.

Fresh wood ear mushrooms

Posted on Friday, December 19th, 2008 at 12:24 am. Last updated on April 15, 2020.
Tagged: 목이버섯, korean food, korean ingredients, woodear mushrooms

Recipes that use wood ear mushrooms (mogi-beoseot):

Stir-fried noodles and vegetables
Easy japchae
잡채
Sweet and sour pork (or beef)
Tangsuyuk
탕수육

3 Comments:

Reinier Rotterdam, The Netherlands joined 2/09
Posted June 27th, 2009 at 7:40 pm | Log in to reply or create a profile.
Thank you! I’ll pick up a bag next time i’m at the store.
Also called mouse ear, nice :)
Reinier Rotterdam, The Netherlands joined 2/09
Posted June 26th, 2009 at 6:42 pm | Log in to reply or create a profile.
I saw it in a shop i thomk, but i don’t know if it’s the same, but it sure looked like it. It was Black Fungus. Is this the right one?
- Maangchi New York City joined 8/08 & has 12,047 comments
  Posted June 26th, 2009 at 7:11 pm | Log in to reply or create a profile.
  I checked on the internet and found it is called black fungus, too
  http://www.globalgourmet.com/food/special/1999/asian/fungus.html

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Wood ear mushrooms
Other English name(s): cloud ear mushrooms, black fungus, black Chinese fungus (or mushroom), wood ear fungus, wood fungus, ear fungus, tree ear fungus, mouse ear
Scientific name: Auricularia polytricha
Classified under: Mushrooms