Savory Perilla Mushroom Stir-Fry
A cozy Korean side dish of oyster and shiitake mushrooms briefly coated in a nutty perilla sauce.
⏱️ 20m total (Prep 10m / Cook 10m)
📊 Difficulty: Easy
🌶️ Spice: Mild
👥 Yield: 2–3 servings
Servings Ingredient Calculator
Default: 2–3 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Oyster mushrooms200g
- Shiitake mushrooms4개 (4)
- Onion½개 (½)
- Scallion½대 (½ stalk)
- Neutral oil1큰술 (1 tbsp)
🥣 Sauce & Seasoning
- Perilla seed powder3큰술 (3 tbsp)
- Water5큰술 (5 tbsp)
- Soy sauce1½큰술 (1½ tbsp)
- Minced garlic1작은술 (1 tsp)
👨🍳 Cooking Steps
1
Tear oyster mushrooms and thickly slice shiitakes. Thinly slice onion and scallion.
2
Heat oil and sauté onion and garlic over medium heat for 2 minutes.
3
Add mushrooms and stir-fry over medium-high until softened and juicy.
4
Whisk perilla powder, water, and soy sauce, then pour into the pan.
5
Cook 1–2 minutes until the sauce lightly thickens and coats the mushrooms.
6
Fold in scallion and serve warm.
🌟 Pro Chef Tips
- • Wipe mushrooms clean instead of soaking to limit excess water.
- • Add perilla powder near the end and cook briefly to keep its nutty aroma.
⚠️ Avoid Common Pitfalls
- ❌ Perilla powder can stick if added too early.
- ❌ Low heat can make mushrooms release too much water.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.