We tried my grandmother’s kalbi marinade on thinly sliced oyster mushrooms and a handful of bonapi mushrooms.
We cut 1 lb petite oyster mushrooms in 1/4″ slices lengthwise, and we also added a handful (about 1/4 cup bonapi mushrooms, trimmed). Then we placed them in the following kalbi marinade: 1/2 cup soy sauce, 1/3 cup plus 1 Tbsp white sugar, 4 minced garlic cloves, 1 small, thinly sliced onion (or a medium shallot), 1 scallion cut into 3″ lengths, 2 Tbsp toasted sesame oil, and 1 1/2 tsp black pepper.
Our modifications: first, the kalbi recipe was intended for fatty meat, so we added 1 Tbsp canola oil to the marinade (in addition to the 2 Tbsp toasted sesame oil) to give the mushrooms some richness.
Second, after marinating the mushrooms overnight, we heated a large nonstick frying pan on medium-high heat and added 1 Tbsp canola oil. We then removed the mushrooms (shaking off as much marinade as possible) and lay them in a single layer, which we let sit untouched until browned and crisp (a few mins). (Nov. 2023)
Cooking Adventures 