Preparing Mushroom Garnish

Soak dried brown oak mushrooms, stone mushrooms and Jew’s ear mushrooms in water for about 1 hour.

Brown oak mushrooms:

Remove the stems, slice and shred into thin strips, and season. Preheat the frying pan with oil, and stir-fry on low heat. It may also be cut into the shape of a gingko leaf, domino or diamond.

Stone mushrooms:

Wash by rubbing with hands to thoroughly remove moss, remove belly button, roll up, shred into thin strips and season with sesame oil. Preheat the frying pan and oil. Stir-fry on low heat. Or it may be minced finely and mixed with egg white, pan-fried, and cut into domino shapes.

Jew’s ear mushrooms:

Tear into 3 to 4 pieces, stir-fry after seasoning.


Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food