Radish broth with Oyster mushroom

Did you know some mushrooms have medicinal use?

Of many mushrooms we eat today, oyster mushroom is commonly used in Korean, Chinese and Japanese cooking as a delicacy. The unique scent resembles anise and almond. Because the scent is not too overpowering, it is well suited with many other ingredients in stir fry.

Traditionally, it is known to strengthen veins and relax tendons. In China,  oyster mushroom is used for joint and muscle relaxation. A product containing oyster mushroom, called "Tendon-easing powder," is effective in the treatment of lumbago, numbed limbs, and tendon and blood vessel discomfort.

In Chinese, they are called píng gū (平菇; literally "flat mushroom"). In Vietnam, the mushroom is known as nấm sò or nấm bào ngư. It is called chippikkoon (ചിപ്പിക്കൂൺ) in Malayalam.




Today, I made Radish broth with oyster mushroom.
It is great for breakfast with some cooked rice especially in winter.

Ingredients

250g Korean Radish (note: Korean radish gives sweet flavor in broth. If you use different kind, it would probably taste bitter. )
200g gravy beef
handful of oyster mushroom, tear each mushroom lengthy ways
2 cloves of garlic finely chopped
1/2 cup dried shrimp
4 x 5 cm dried kelp
1/2 cup dried octopus (Totally optional, you can also use squid if you like but again, optional)
4cm shallot, cut diagonally
2 TBS sesame oil
salt and pepper for seasoning

Note: In most Korean broth, try to use unrefined sea salt. In Korea, people never use rock salt in the broth. If you use rock salt, the broth will taste bitter.

Serves 2

1. Put 2 TBS of sesame oil in a pot on medium heat. Add finely chopped garlic and stir try it until fragrant. Then through in the gravy beef and brown the meat.

2. Once the beef is all browned, pour in 1 liter of cold water and add the radish. Add the dried kelp, shrimp and dried octopus (optional), close the lid and heat it up until boiling.

3. When it starts to boil, reduce to low heat and simmer for 15 minutes. Strain out the dried kelp, shrimp, and octopus.

4. Now, bring up the heat to high again, put in the oyster mushrooms and shallot. Simmer for another 10 minutes.

5. Season with unrefined sea salt and pepper.