Brandon Kirksey of Foxsister is a master of Korean bar snacks and his simple “quickles” are the perfect way to infuse your next meal with a little Korean flair. Made from shiitake mushrooms, this recipe for Korean marinated mushrooms are an “umami bomb” of satisfying chewy texture, slightly tangy taste, and huge depth of flavor. Serve them among other banchan – kimchi, daikon pickles, and stir-fried fish cakes.
Brandon cooked at some of Seattle and San Francisco’s best restaurants, including flour+water and The Slanted Door. He began hosting Korean pop-ups with Feastly last year in preparation for his own restaurant, Foxsister. Catch him cooking up Korean fried chicken, spicy tofu soup, and more at this new Mission spot soon! To learn more about Brandon, check out our story on him here.
Korean Marinated Mushrooms [Vegan]
By: Brandon Kirksey
- 8 cups dried shiitake mushrooms (to be soaked)
- 2 cups sugar
- 2 cups soy sauce
- 2 cups rice vinegar
- 3 inches sliced ginger
- 4 cups mushroom-soaking liquid (reserved from soaking)
- First, soak the dried shiitake mushrooms in hot water.
- After one hour, remove the mushrooms from the water.
- Cut off mushroom stems and slice them.
- Then, combine sliced mushrooms, sugar, soy sauce, rice vinegar, ginger, and mushroom-soaking liquid in a large pot.
- To finish, simmer everything together for 30 minutes.
- Store your Korean marinated mushrooms in the fridge, sealed, for up to one month.