How to make seasoned saesongi butter soy sauce
I bought a bag of saesongi mushrooms and made a saesongi buttered saesongi marinated in soy sauce. I didn't know that the mushrooms were so delicious. I didn't think it was very delicious when it was a normal side dish. It's a recipe that makes you realize how much the taste changes depending on how you cut the same ingredients or how you cook it. The ingredients are simple, but the texture of the butter-flavored saesongi is chewy and the soy sauce is deeply soaked, so it seems like a high-end dish.
2 serving
Within 20 minutes
Tina소울푸드
Ingredients
  • King oyster mushroom
    2-3ea
  • Butter
    20g
  • brewed soy sauce
    2spoon
  • cooking wine
    2spoon
  • Oligosaccharide
    1spoon
Cooking Steps
STEP 1/10
Cut off the bottom of the mushrooms and wipe them off with a kitchen towel.
STEP 2/10
Cut the mushrooms into a circle about 1.5cm thick.
STEP 3/10
Grate the sheath tightly on the top. Make a tight cut on the back as well. Usually, it is easier to make a shallow cut than a deep cut, so I put it in the front and back shallowly.
STEP 4/10
Mix in the sauce.
STEP 5/10
Melt 1/2 of the butter in a heated frying pan.
STEP 6/10
Grill the mushrooms over medium heat.
STEP 7/10
The mushrooms absorb all the oil, turn it over, and add the remaining butter.
STEP 8/10
Cover and cook mushrooms. When the mushrooms are cooked, they become soft with a lot of moisture.
STEP 9/10
Cook well-done mushrooms with seasoning sauce.
STEP 10/10
Add a little yellow paprika, red paprika, and chopped cheongyang pepper for the color while setting.
- Bake mushrooms in butter and when they are moist and soft, add seasoning sauce and cook.
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