In this lovely, elegant salad, chef Corey Lee highlights Korean ingredients that he thinks Americans aren’t familiar enough with: pine mushrooms, also known as matsutake, and Asian pears. “Korean food is synonymous with strong spicy, pickled and fermented flavors. But there’s a natural, delicate side to the cuisine as well,” says Lee. Slideshow:  Marvelous Mushrooms 

Corey Lee
January 2014

Gallery

© Con Poulos

Recipe Summary

active:
45 mins
total:
2 hrs 45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, heat the rice bran oil. Add the scallions, daikon, garlic and ginger and cook over moderate heat, stirring frequently, until fragrant, 3 minutes. Add the chicken stock, tamari, sugar and salt and simmer over low heat for 10 minutes. Add the lemon juice, sesame seeds and mushrooms and let cool to room temperature, 2 hours. Cover and refrigerate overnight.

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  • Let the mushrooms return to room temperature. Drain, reserving both the mushrooms and marinade; discard the remaining solids. Arrange the mushrooms on plates and drizzle with a little of the marinade. Top with the Asian pear wedges, baby turnips slices and pine nuts and serve.

Notes

Tamari is a richly flavored fermented soy bean–based sauce; unlike soy sauce, it is typically made without toasted wheat.