This is super cool what you're using right here. It's like a gigantic pair of eyebrow tweezers. I might just, I have to take care of any loose ends I got a little later. What's going on everybody? Welcome to a special Korean episode of Fung Rose Food. We are here with special chef, guest Shin from Bonchon story. And we got a special video for you. Now I know a lot of people are familiar with kpop, k-dramas, but what about K-mush? Well K-mush is a lot of mushrooms from Korea. They're high protein, high antioxidants, and low in calories. Could we call it the vegetarians protein? Yeah definitely and also known as meat of the month. Chef Shin is going to be teaching us the top three best Korean mushroom recipes and then we're going to be going on a food crawl around New York's K-town to try other Korean mushroom dishes. We're not just talking about Korean barbecue. This is K-mush. So we're going to make three dishes today. First one is bulgogi with innoki mushrooms. You know for those of you who don't like mushrooms this is a great introduction to mushrooms because innoki mushrooms are so delicate and mild but a little bit of foody flavor to it. So this is a great way to start. Well a little starter mushroom. Yes, it's just a starter pack mushroom. Just remember we just got a fully cook them and they are about to be the meat of the mountain. So I just added and you're hearing the sizzling right? So we just want to. I can only smell it. Right. You just smells umami. I can't even taste it yet but it just, well what is your mom is wafting in a little nasal cavities. The bulgogi meat is already cooked with onion slices and some scallions. So we're just going to add that here to warm it up. By cooking with the rest of the ingredients the innoki mushrooms are really soaking in the flavor of the rest of the ingredients. Previously people were called this bulgogi with innoki but maybe after this we could shift it to innoki with bulgogi. Right. So we're putting, we're shifting the focus. What if we call that bulgogi? Now the japchae. So japchae is a very traditional festival dish. Anniversaries, birthdays, weddings but it's also now become an everyday dish in Korea and we're using all three mushrooms here. We're using innoki mushrooms, panibasa, king oyster mushrooms, taisongi basa and also fresh shiitake mushrooms. When you were saying the names between the innoki and king mushroom, basaum is at the end. Is that basaum mean basaum? Basaum? Is that is that mushroom? Yes, that means basaum. This is such a good looking mushroom. This is a K-grade kemush. This is a K-grade kemush. This is super cool what you're using right here. It's like a gigantic pair of eyebrow tweezers. I might just, I'm going to take care of any loose ends. I got a little later. We have this tappche already ready to go. We're going to heat this up with the mushrooms. So the glass noodles are made with sweet potato starch. You just need to, they come in dry form. You just need to boil them in water for about six to eight minutes in high heat. Now we're moving on to round three. This is the burger. Very excited about this because these are more traditional Korean dishes and then the burger is going to be a more modern take on things but you're going to be able to incorporate the kemush beautifully. There was a simple way to add Korean textures and flavors into your regular burger and it just gives you a flavor bomb. We're using King oyster mushrooms and we have this cut into the diskus. This is the diskus throw. Oh, coins for us. Why are you choosing to use the King oyster mushroom in this dish in particular? It has a very meaty texture to it. Just the right degree of this soft chewy texture. There's sesame oil, soy sauce, a little bit of sugar, a little bit of honey and we're going to let that cook. Oh my god, can you smell this? That's crazy unbelievable. We're cooking the mushrooms and let the mushrooms soak in. There's amazing flavors. All right, so we're going to assemble it together. What makes it a kaisa mushroom burger? Do we saute the King oyster mushroom rounds or coins as you say? This is a kuchujang aioli. Kuchujang with a little bit of a spicy heat and a little tang. I love how kuchujang mixes well. It's like a sriracha only but then you have to go to jangel. A little bit of sweet and like a little pacy. A little bit of sugar. A little fruity. And this her burger patty also has chopped up shiitake mushrooms in here. So that adds a little bit of texture to the meat patty. All right, now that will top off. Wow, that's lit. What I love about the shape of that is that they lay flat so you can stack it up. Yes, so now you see why we cut it this way. So it's so-so all the flavor and it lends nicely on the burger. Man, I'm excited. And we have some uh, we have some friends over here also enjoying it. I am creative. I'm both a lot of i-dini-ga. You guys ready to add, you know, k-wrap, you got k-pop, you got k-dramas. Could we add in k-mush into that lexicon? Absolutely. Josh A. One of the best Josh A's on the side. Honestly. I'm not going to lie. I've been trying to cut out meat so it's a really good replacement. It's so funny because you know until you see something like shiitake explained to us, you don't really notice it. And this whole time they're not been eating jokkete. I never noticed the backdrop of mommy that the mushrooms really provide. All right, you guys, we're going with the inoki bulgogi. To me, you know, obviously this bulgogi inoki, but I think I'm going to go with inoki bulgogi. This bulgogi is from soju house. Shout out to soju house. This is a dish that you can get at soju house. Exactly. Bulgogi. Wow. Seems like that blue you guys out the water. What you guys feeling right now? Kevin, it's so good. The flavor alone. Spot on. The mushrooms are essentially like we said and we've iterated before. It's like another meat. The flavor, the sauce, like the mushrooms just complimented so well. This just hits. I think actually the mushroom being incorporated into the patty was big for me too. Man, on top of that kind of the sweetness, but it's not like a, it's not like a candy sweet. That sweetness that came from kind of the caramelization of the mushroom. So the gochujang, you're all the June. All right, you guys, that was amazing. We just left soju house, but we got to try K-Mush Korean mushrooms at other spots in New York's Koreatown. And we are outside of one of the most famous Korean barbecue spots in all of K-Town, New York, Jongro BBQ. I'm so excited to eat here and they got a whole bunch of other Korean mushroom dishes that we didn't have. So we got to check them out. I'm on a K-Mushroom vibe right now. And you know, and you know the thing is you can eat a lot of mushrooms and it's healthy for you. You're gonna be okay. Jongro. All right, so the food is coming out here at Jongro and it's amazing. We got a lot of beef and we got a lot of mushrooms, but we got the waitress, Elisha here. She's gonna describe to us and explain what is going on and how people order this. This is the our mushroom platter. There's this sake oyster mushroom, ping oyster, that's new key and then button and that's pourbama. Each mushroom has their own flavor so you actually go to the very well with them. So there's a house soy sauce seasoning that's already on the mushrooms here at Jongro. I'm not even lying. No cap. These are some of my favorite mushrooms in the entire world all on one plate and I'm getting them with short rib. All right you guys, the king oyster mushrooms are ready to eat here at Jongro. When I was young, I wouldn't order the mushrooms and I don't know what I was missing out on because when you get older, your taste buds are getting more sophisticated, your palate, your spectrum of experience is larger. You need the mushrooms. All right, I'm going on a triple mushroom medley, all mushroom, no meat. I got my inoki, king oyster, and shiitake. My favorite combo is the brisket and no because the inoki gives a lot of texture and brisket is really thin and soft. All right, sorry. Next spot is maze. It's a bar that's been around in K-town for about six years and we're about to try some other Korean mushroom dishes. Let's go up. All right, you guys, we're on floor three here at the maze in korea town and we are looking at K mushrooms in a fusion dish between Korean and Mexican. Well, tell us about it. Yeah, they said one of the flowers is a signature menu that we're going to buy here. We mean some menu that's very native and we just combine in Mexican and the tortilla de guacamole and the korean carbages. Yo, and I'll tell you this Mexican Korean fusion really works. Those two flavors, they tend to like balance each other out a lot. We are looking at the king oyster mushrooms with the bulgogi. We are about to be put in this with sour cream, wok, all types of mushrooms. There we go. Korean mushroom fajitas here at the maze. It works with the sour cream. You get a little jalapeno, a little wok, a little bit of sour cream, and the bulgogi, of course, with the king oyster mushroom. The mushrooms, they do a really good job of soaking up the rest of the seasoning and the flavors and even a little bit of spice of the jalapeno. So this is it. Alright everybody. Thank you so much for watching that video. Big shout out to AT New York and K-Mush. Was it kind of crazy to just only focus on mushrooms this video, but like, you just really saw the range of it. To be in Korea town, we're on the first floor, second floor, third floor. There's so many people in the streets here. Go get some K-Mush, no-keys, shiitakeys, king oysters. When we were thinking about Korean food, you're not always thinking about mushrooms first, you're thinking about K-Barbq and stuff, but they're growing some very tasty and meaty mushrooms up there in the mountains of Korea right now guys. So definitely go to your local Korean market, check them out. We're on 30-second street, New York, Korea town, between Broadway and Fit DaV. I feel like I'm in Seoul right now. It's an amazing vibe. Come check it out. Let's walk!