📝 About This Recipe
Beoseot-gui is a celebration of the forest, transforming humble mushrooms into a smoky, savory masterpiece that captures the essence of Korean temple cuisine and royal court flavors. This dish features a variety of textures, from the meaty bite of King Oysters to the delicate snap of Shiitakes, all glazed in a rich sesame-soy marinade. It is an essential 'banchan' (side dish) or a stunning plant-based main that delivers a deep, caramelized umami punch with every bite.
🥗 Ingredients
Main Mushrooms
- 3-4 large King Oyster Mushrooms (sliced lengthwise into 1/4 inch thick planks)
- 6-8 pieces Fresh Shiitake Mushrooms (stems removed, caps scored with a cross pattern)
- 1 cluster Oyster Mushrooms (torn into bite-sized pieces)
The Sweet & Savory Glaze
- 3 tablespoons Soy Sauce (Jin-ganjang or regular dark soy sauce)
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1.5 tablespoons Rice Syrup or Honey (provides a beautiful glossy sheen)
- 1 tablespoon Mirin (Korean rice wine for cooking)
- 3 cloves Garlic (very finely minced)
- 1/2 teaspoon Ginger (freshly grated)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish & Searing
- 2 tablespoons Neutral Oil (grapeseed or vegetable oil)
- 1 teaspoon Toasted Sesame Seeds (slightly crushed to release oils)
- 2 stalks Green Onions (finely sliced on a bias)
- 1/2 piece Red Chili (optional, thinly sliced for a pop of color)
👨🍳 Instructions
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1
Prepare the mushrooms by wiping them with a damp paper towel to remove any debris; avoid soaking them in water as they act like sponges and will lose their ability to crisp up.
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2
Slice the King Oyster mushrooms vertically into 1/4-inch thick slices. For the Shiitakes, remove the woody stems and use a small knife to carve a decorative 'X' or star pattern into the top of the caps.
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3
In a medium mixing bowl, whisk together the soy sauce, toasted sesame oil, rice syrup, mirin, minced garlic, grated ginger, and black pepper until the syrup is fully dissolved.
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4
Lightly brush both sides of the mushroom pieces with the prepared marinade. Let them sit for about 5-10 minutes—not too long, or they will release too much moisture before hitting the pan.
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5
Heat a large cast-iron skillet or a heavy-bottomed grill pan over medium-high heat. Add the neutral oil and swirl to coat the surface.
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6
Once the pan is shimmering and hot, lay the King Oyster mushrooms in a single layer. Do not overcrowd the pan; work in batches if necessary.
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7
Sear the King Oysters for 2-3 minutes per side until they develop a deep golden-brown crust and start to soften.
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8
Add the Shiitake caps and the torn Oyster mushroom clusters to the pan. Press down slightly with a spatula to ensure maximum contact with the heat.
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9
As the mushrooms cook, use a pastry brush to apply an extra layer of the marinade onto the exposed sides.
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10
Flip the mushrooms and cook for another 2-3 minutes. The sugars in the marinade should begin to caramelize, creating a sticky, fragrant glaze.
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11
Check for doneness: the mushrooms should be tender and juicy on the inside but have crisp, charred edges.
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12
Remove from heat and transfer the mushrooms to a serving platter, arranging them aesthetically by type.
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13
Immediately sprinkle with toasted sesame seeds, sliced green onions, and red chili while the mushrooms are still hot so the garnishes stick to the glaze.
💡 Chef's Tips
For the best texture, use a cast-iron skillet to achieve that authentic smoky 'gui' flavor without an outdoor grill. If you cannot find rice syrup, honey or brown sugar works well, but rice syrup provides the most traditional glossy finish. Don't discard the Shiitake stems; save them in a freezer bag for making a rich vegetable or dashi stock later. Ensure the pan is very hot before adding the mushrooms to prevent them from stewing in their own juices. Try to use a variety of mushrooms (like Maitake or Enoki) to add different textural layers to the dish.
🍽️ Serving Suggestions
Serve as a part of a traditional Korean 'Bapsang' (meal) alongside steamed short-grain white rice. Pair with a crisp, chilled glass of Soju or a light Korean lager to cut through the richness of the sesame oil. Wrap the grilled mushrooms in fresh Perilla leaves (Kkaennip) with a dab of Ssamjang for a refreshing bite. Use any leftovers as a topping for a quick Bibimbap bowl the next day. Serve alongside other grilled proteins like Galbi (short ribs) or Bulgogi for a complete feast.