This wood ear mushroom stir-fry recipe starts by soaking 30 g (1.1 oz) of dried wood ear mushrooms in lukewarm water for 1 hour, then quickly stir-frying them over high heat for about 2 minutes in a savory-sweet sauce made with soy sauce and oyster sauce.
The sauce combines 3 tbsp soy sauce, 2 tbsp cooking wine, 1 1/2 tbsp oligosaccharide syrup, and 1 tbsp oyster sauce. Sautéing the green onion and minced garlic first, then cooking a small portion of the sauce in the aromatic oil, helps deepen the savory flavor. Be sure to drain the rehydrated mushrooms thoroughly and cook them quickly over high heat so the sauce coats them well while their naturally springy, slightly crunchy texture stays intact.
Excluding the soaking time, this dish takes about 15 minutes to prepare. It is an easy Korean side dish when you want to use dried wood ear mushrooms for something other than japchae.
⏱️ Cooking Time: About 15 minutes (excluding soaking time)
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- Dried wood ear mushrooms 30 g (1.1 oz)
- 1 Cheongyang chili pepper
- White part of green onion, 1 piece (20 g / 0.7 oz)
🧂 Sauce & Seasonings
- Soy sauce 3 tbsp
- Cooking wine 2 tbsp
- Oligosaccharide syrup 1 1/2 tbsp
- Oyster sauce 1 tbsp
- Cooking oil 3 tbsp
- Minced garlic 1 tbsp
- Sesame oil 1 tbsp
- Sesame seeds 1/2 tbsp
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Wood Ear Mushroom Stir-Fry
- Soak and prepare the mushrooms: Soak 30 g (1.1 oz) dried wood ear mushrooms in lukewarm water for 1 hour until fully rehydrated. Rinse lightly under cold water, trim off any firm bases, tear into bite-size pieces, and drain thoroughly.
- Make the sauce: In a bowl, combine 3 tbsp soy sauce, 2 tbsp cooking wine, 1 1/2 tbsp oligosaccharide syrup, and 1 tbsp oyster sauce. Add 1 thinly sliced Cheongyang chili pepper and mix well.
- Sauté the aromatics and part of the sauce: Heat 3 tbsp cooking oil in a skillet. Add 1 tbsp minced garlic and the finely sliced white part of the green onion. Sauté over medium heat until fragrant, then add 2 tbsp of the prepared sauce. Let it bubble briefly with the aromatic oil to deepen the flavor.
- Add the mushrooms and stir-fry: Add the drained wood ear mushrooms, then pour in all of the remaining sauce. Stir-fry over high heat for about 2 minutes, stirring continuously so the sauce works into the folds of the mushrooms and reduces slightly.
- Finish the dish: When the sauce has reduced and lightly coats the mushrooms, turn off the heat. Add 1 tbsp sesame oil and 1/2 tbsp sesame seeds, then toss gently to combine.
✓ Key Tips for Success
- Drain the wood ear mushrooms thoroughly: If too much water remains after soaking, the oil can splatter when the mushrooms hit the hot pan and the extra moisture can dilute the sauce. Drain them well and gently squeeze out excess water before quickly stir-frying over high heat.
- Cook part of the sauce first: Adding 2 tbsp of the sauce to the green onion and garlic oil before the mushrooms go in helps intensify the aroma of the soy sauce and gives the finished dish a deeper savory flavor.
✓ Serving Tips
- Spoon a generous amount of the wood ear mushroom stir-fry over warm rice and top with a fried egg for a simple rice bowl meal.
- It also works well as a flavorful topping for mild japchae or bibimbap, where the savory-sweet seasoning adds extra depth.
✓ How to Choose Good Wood Ear Mushrooms
- Check the dried texture and condition: Choose dried wood ear mushrooms that retain their shape without excessive breakage or crumbs. Avoid any mushrooms with visible mold or an unpleasant odor.
- Check how well they rehydrate: Good dried wood ear mushrooms should plump up after soaking and remain pleasantly springy rather than turning overly soft or mushy.
✓ Wood Ear Mushroom Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 13.00 kcal |
| Carbohydrates | 5.22 g |
| Protein | 0.79 g |
| Fat | 0.19 g |
| Sodium | 10.00 mg |
Based on 100 g of fresh wood ear mushrooms. Actual nutrition values may vary depending on variety, plant part, product, and preparation method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Why doesn’t the sauce stick well to the wood ear mushrooms?
This can happen if too much water remains on the rehydrated mushrooms or if the heat is too low. Gently squeeze out the excess moisture, then stir-fry over high heat for a short time so the sauce reduces and coats the folds of the mushrooms.
Q2. Can I leave out the Cheongyang chili if I don’t like spicy food?
Yes. You can omit the Cheongyang chili and slightly increase the amount of green onion while keeping the savory-sweet soy sauce seasoning. If serving children, you can also add thinly sliced bell pepper or carrot in place of the chili for extra color and crunch.
The springy, slightly crunchy wood ear mushrooms pair well with the savory and gently sweet soy sauce seasoning, making this an easy side dish for rice. Cooking part of the sauce first in the fragrant green onion and garlic oil brings out a deeper flavor, while the Cheongyang chili adds a light spicy kick.
If you have dried wood ear mushrooms left over from making japchae or soup, soak them thoroughly, remove the excess moisture, and stir-fry them over high heat for about 2 minutes for a quick and flavorful side dish.
Save or bookmark this recipe for later, and share it with someone who enjoys Korean food.
I’ll continue sharing approachable recipes and practical cooking tips that are easy to follow at home. 😊
If there is a dish you have been curious about or a recipe you would like to see next, feel free to leave a comment. 😊