Classic Tteokbokki, Thickening with Glutinous Rice Flour Makes the Sauce Cling Perfectly
공격수셰프 Striker chef
February 28, 2026
Perilla Oil Mushroom Salad Mixed with Crumbled Tofu — Hearty Even Without Meat
- Cook time
- 15 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Rinse king oyster mushrooms and oyster mushrooms under running water and tear by hand.
Separate the white and green parts of green onion and trim; finely chop the cheongyang chili and red chili.
Heat perilla oil in a pan and stir-fry mushrooms over high heat, lightly season with salt, then let cool.
Add green onion, cheongyang chili, red chili, and minced garlic to the cooled mushrooms and toss well.
Finally, add crumbled tofu and furikake and mix gently to finish.
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