King Oyster Mushroom Scallops with Soy Butter

Thick king oyster mushroom stems brown beautifully in a hot pan. Scoring the cut sides helps the soy-butter sauce settle into the mushrooms, but keep the cuts shallow so the pieces stay together when you turn them.

King Oyster Mushroom Scallops with Soy Butter (간장버터 새송이구이)

Authentic Korean Heritage Recipe • Serves 2 • Prep: 5 mins • Cook: 10 mins • Total: 15 mins

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Thick rounds of king oyster mushroom, scored and pan-seared with soy sauce, butter, and garlic. Serve them hot as a side dish or over rice.

🛒 Ingredients (Dual Measurements)

2 large King Oyster Mushrooms (새송이버섯) – stalks only, caps reserved for another use
1 tbsp Unsalted Butter (무염버터) – or vegan butter
1 tbsp Neutral Oil (식용유) – e.g., avocado or canola
1.5 tbsp Soy Sauce (진간장) – authentic Korean soy sauce preferred
1 tbsp Mirin or Cooking Wine (미림)
1 tsp Sugar or Honey (설탕/꿀) – for caramelization
1 clove Garlic (마늘) – finely minced
1 tsp Sesame Oil (참기름) – toasted
Garnish: Toasted Sesame Seeds (통깨) & Finely Chopped Scallions (쪽파)

🍳 Master Step-by-Step Cooking Instructions

Step 1: Prep & Diamond-Score the Mushrooms: Trim caps and cut the thick white stalks crosswise into 1-inch (2.5cm) medallions. Score a shallow diamond crosshatch pattern on both flat sides to ensure even cooking and maximum sauce absorption.
Step 2: Whisk the Soy-Butter Glaze: In a small bowl, whisk together soy sauce, mirin, sugar, and minced garlic until the sugar dissolves completely.
Step 3: Golden Pan Sear: Heat neutral oil in a skillet over medium-high heat. Place mushroom medallions in a single layer and sear undisturbed for 3 minutes per side until deeply golden brown.
Step 4: Add Butter & Baste: Lower heat to medium and add butter. As it foams, tilt the skillet and spoon the rich melted butter continuously over the mushrooms to infuse deep flavor.
Step 5: Glaze, Caramelize & Plate: Pour in the soy mixture. Toss and flip mushrooms for 1-2 minutes until the sauce reduces into a thick, glossy caramel lacquer coating every piece. Drizzle with toasted sesame oil and plate beautifully.

🛒 Chef Park’s Recommended Authentic Ingredients & Cookware

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💡 Smart International Ingredient Substitutions

Vegan Option: Substitute unsalted butter with plant-based vegan butter and use maple syrup instead of honey.
Gluten-Free: Use Tamari or gluten-free soy sauce instead of standard soy sauce.

🍽️ Perfect Korean Food Pairings (What to Serve With This)

Steamed Warm Rice (흰쌀밥): The full pairing for soaking up the savory-sweet soy butter sauce.
Grilled Ribeye Steak: Serve these umami mushroom scallops as an upscale side for steak night.

❓ Frequently Asked Questions (FAQ)

Q: Why score a diamond pattern on the mushrooms?

Diamond scoring creates more surface area for the sauce to penetrate and caramelize, while mimicking the exquisite texture of gourmet pan-seared scallops.

Q: Can I use other mushroom varieties?

King Oyster (새송이) is uniquely suited for this recipe because its dense, fibrous stem holds its shape and creates a meaty, scallop-like bite.

Chef’s Secret Touch: Sear the mushrooms in oil first until fully golden before adding the butter. Adding butter too early will cause it to burn before the mushrooms can develop their crust.

🏷️ Recipe Keywords & Dietary Tags:

#KingOysterMushroom#VeganScallops#KFood#Banchan#SideDishes

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King Oyster Mushroom Scallops with Soy Butter