Shiitake mushroom banchan (Pyogo buseot bokkeum) from Everyday Korean: Fresh, Modern Recipes for Home Cooks (page 104) by Kim Sunee and Seung Hee Lee

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on January 17, 2023

    I’ve made this with oyster mushrooms cut in 1/4” slices as well as with maitakes. If you like your mushrooms slightly browned and with the moisture fully released, this will take longer to prepare than the recipe indicates, but it will be totally worth it! I used a pound of mushrooms as one of a number of banchan and this disappeared first.

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