Shiitake mushroom, perilla leaf, and anchovy stew.
BraisingIngredients
- 4 dried shiitake mushrooms (or fresh shiitake mushrooms).
- 300 ml of water (for soaking the shiitake mushrooms).
- 100g of perilla leaves.
- 1/2 onion.
- 1 green chili pepper.
- 1 red chili pepper.
- 10 anchovies (for broth, cleaned).
- Ingredients for the sauce: 4 tablespoons of soy sauce, 2 tablespoons of corn syrup, 2 tablespoons of rice wine, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
Instructions
Soak the dried shiitake mushrooms in 300ml of water for 30 minutes. After soaking, drain the mushrooms and slice them to a thickness of 0.5 cm (reserve the soaking water).
Wash the perilla leaves and remove excess moisture. Then, remove the stems and slice the leaves into pieces about 1 cm in size.
Chop the onion and thinly slice the peppers.
Place the prepared anchovies in a dry pan with a lid, and stir-fry them over medium-low heat until they release their fishy odor.
In a wok, combine sliced shiitake mushrooms, onion, and fried anchovies. Add 4 tablespoons of soy sauce, 2 tablespoons of corn syrup, 2 tablespoons of mirin (Korean rice wine), and 1 tablespoon of minced garlic (if using fresh shiitake mushrooms, add 300ml of water).
Once the broth comes to a boil, continue simmering for another 2 minutes, then add the perilla leaves and stir them in while cooking for an additional 2 minutes.
Add the chili peppers and simmer until almost all of the liquid has evaporated.
After extinguishing the fire, add 1 tablespoon of sesame oil and 1 tablespoon of black sesame seeds, then stir well.