http://mykoreankitchen.com/2006/10/12/king-oyster-mushroom/ A Practical Guide to Korean Food and Korean Fusion Food Mon, 13 Oct 2008 05:12:48 +0000 http://wordpress.org/?v=2.1.3 http://mykoreankitchen.com/2006/10/12/king-oyster-mushroom/#comment-42 Yangpun Bibimbap at My Korean Kitchen Thu, 12 Oct 2006 09:27:22 +0000 http://mykoreankitchen.com/2006/10/12/king-oyster-mushroom/#comment-42 [...] *1 king oyster mushroom *Kimchi 20g (very small handful) *Tuna 125g *1/5 a zucchini *1/2 a medium onion *Soysauce 1 tsp *Some olive oil (for pan frying some veggies) *5 Sesame leaves *1 egg [...] […] *1 king oyster mushroom *Kimchi 20g (very small handful) *Tuna 125g *1/5 a zucchini *1/2 a medium onion *Soysauce 1 tsp *Some olive oil (for pan frying some veggies) *5 Sesame leaves *1 egg […]

]]> http://mykoreankitchen.com/2006/10/12/king-oyster-mushroom/#comment-57 Shiitake mushroom at My Korean Kitchen Mon, 30 Oct 2006 03:10:18 +0000 http://mykoreankitchen.com/2006/10/12/king-oyster-mushroom/#comment-57 [...] King Oyster Mushroom [...] […] King Oyster Mushroom […]

]]> http://mykoreankitchen.com/2006/10/12/king-oyster-mushroom/#comment-73 King Oyster Mushrooms and Prawns on Rice at My Korean Kitchen Tue, 31 Oct 2006 02:17:29 +0000 http://mykoreankitchen.com/2006/10/12/king-oyster-mushroom/#comment-73 [...] King Oyster Mushroom Chinese Style, oyster mushrooms, prawns, Rice Meals, SeafoodBookmark to: [...] […] King Oyster Mushroom Chinese Style, oyster mushrooms, prawns, Rice Meals, SeafoodBookmark to: […]

]]> http://mykoreankitchen.com/2006/10/12/king-oyster-mushroom/#comment-11364 Silly Thu, 31 Jul 2008 09:48:05 +0000 http://mykoreankitchen.com/2006/10/12/king-oyster-mushroom/#comment-11364 Hi, when I visited Korea 2 years ago, there was this restaurant which served slices of this mushroom as a side dish. It was really refreshing. Alittle salty and crunchy too. Do you have a recipe for that? Hi, when I visited Korea 2 years ago, there was this restaurant which served slices of this mushroom as a side dish. It was really refreshing. Alittle salty and crunchy too. Do you have a recipe for that?

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