Korean Banchan Recipes: Grilled Hangjeongsal Salad, Gamja Jorim, Perilla King Oyster Mushroom

5 from 2 votes

Cut King Oyster Mushrooms in half. Then dice into thin sections. Cut onion into thin slices. Slice the spring onion stalk open, then julienne the pieces into thin strips.
Put some cooking oil into a frying pan. Then place in some minced garlic. Stir it around the oil until the garlic starts to get fragrant.
At this time, add in the mushroom, onion and spring onion pieces. Stir-fry it around in the garlic and get it well coated. Next, we'll add in Fish Sauce (1 Tablespoon) and Mirim (1 Tablespoon). Stir-fry everything together around for about 10 seconds.
Now add-in the Water (½ cup). Followed by the Perilla Powder (4 Tablespoons). Mix it around and let the broth simmer and reduce until most of it is gone. Turn off the heat, plate and garnish with few slices of spring onion.

Peel the potatoes and cut them into large chunks. Place into a mixing bowl and soak them in cold water for 10 minutes.
Then measure out 1 cup of cold water. If you have dashima, drop in a small piece into the cup of cold water. (If you don't have dashima, ok to skip).
Dice the chili pepper into small slices.
Now make the braising sauce: Thoroughly mix Soy Sauce (4 Tablespoons), Mirim (2 Tablespoons), Sugar (1 Tablespoon), Sesame Oil (1 teaspoon!) and a few cracks of Black Pepper.
Before we start cooking, drain the water from the potatoes. Let the potatoes sit in a strainer and drip-off excess water.
Now, let's add some oil into a frying pan. When the oil is hot, place in the potatoes chunks and chili pepper slices. Stir-fry them around until the potatoes are about halfway cooked through. Now, give your braising sauce a quick mix and carefully add it into the frying pan. Stir-fry everything in the sauce for ~10 seconds. Now, add in the dashima water (1 cup). And set at timer for 5-7 minutes.
Let it reduce for 5-7 minutes - or until there is only a small layer of sauce. (Note: If it seems like your potatoes are getting overcooked and there is still alot of broth leftover in the pan, pour-out the excess broth and leave only a small layer left.) When there is a small layer of sauce left, add in the Corn Syrup (1 Tablespoon). Give it one final gentle mix. Turn off heat and plate.

Cut asian chives into small pieces (about the length of your pinky). Slice the cucumber into thin pieces. Cut the onion into thin slices. Place the onion into a bowl of cold water. Let it sit there for 10 minutes.
Now let's make the Salad Dressing: Mix Minced Garlic (½ Tablespoon), Soy Sauce (1 Tablespoon), Mirim (1 Tablespoon), Vinegar (1 Tablespoon) and Sesame Oil (½ Tablespoon).
Take out a frying pan. Place on medium-high heat. Once its hot, place the pork strips on. Season with salt and pepper. Cook pork until both sides turn nice and crispy.
Drain the onion slices from the water. Set it aside.
Take out a mixing bowl: Add the chopped Asian Chives, Cucumber and Onions slices. Then add-in the pork slices. Next, add-in the Salad Dressing. Gently toss everything and garnish with few shakes of sesame seeds.
Bon Appetit Neighbor!