Ah, mushrooms. A fungus that can either delight the culinary senses, or kill you. Fortunately, Korea’s ancestors have got your back. Since their descendents already know a good ‘shroom from a bad one, your biggest problem is figuring out how to use them. Here’s a hot and fast guide to what you’ll find and what you can do with them.
King Oyster Mushroom: As the name implies, it’s pretty big. A lot of meat grilling restaurants serve this baby sliced and ready for the flames. Very tasty.
Enoki Mushroom: Rather delicate, I most often see it in soups.
Oyster/Mini Oyster Mushroom: Mostly found in bibimbap and a spinach/mushroom/sesame oil side dish.
Shiitake Mushroom: Rather common, even in the U.S.