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Mushrooms Bossam-Style
🇰🇷 Korean

Mushrooms Bossam-Style

🇰🇷 Korean

Gently poached mushrooms wrapped with kimchi and ssamjang — bossam-style table feast. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

  • Saltto taste
  • Garlic2, halved and sliced
  • Ginger4 cloves, crushed
  • Bay Leaf2
  • Mushrooms400 g
  • Sesame Oil2 tbsp
  • Stock or Broth500 ml
  • Gochugaru1 tsp
  • Kimchi200 g
  • Doenjang Paste2 tbsp

Optional extras

  • Perilla Leaveshandful, to finish

Instructions

  1. 1

    Brown the mushrooms deeply in the Sesame Oil in a heavy pot — patience here pays off later.

  2. 2

    Remove it, then let the garlic and ginger soften in the drippings with the gochugaru.

  3. 3

    Return the mushrooms, add the stock and bay leaves, and bring to the gentlest simmer.

  4. 4

    Cover and braise low and slow until the mushrooms yields to a spoon, about 45 minutes.

  5. 5

    Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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