tearing oyster mushrooms for ddukbokki<\/figcaption><\/figure><\/div>\n\n\nDried shitake mushrooms are probably the most authentic ingredient but these oyster mushrooms were so fresh looking at the market! King or enoki mushrooms will be good too~<\/p>\n\n\n\n
Cut 1\/2 of a Korean leek first into 2 in long pieces and then quarter them<\/strong>.\n\n- Korean leeks are pretty big and long (usually longer than 2 ft and some are even longer than 3 ft! see photo below left – this is a pretty big cutting board) but not as big and not as thick as the ones you see in the US. I know Korean leeks are probably hard to get in places outside of Korea so substitute green onions if you can’t get Korean leeks.\n<\/li><\/ul><\/li>\n\n\n
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