Mushroom Aspic (Beoseot-mugi)

Steps

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1. 1
   Slice the shiitake mushrooms and finely shred the stems; tear the matsutake mushrooms along the grain; slice the king oyster mushrooms; trim the enoki mushroom bases and cut them in half lengthwise. Prepare about 300g total of mixed mushrooms.
   ▶ ≈0:08
2. 2
   Place all mushrooms in a large bowl, add 1 tablespoon of fish sauce and 1/3 teaspoon of salt, then gently toss to season evenly.
   ▶ ≈0:55
3. 3
   Soak 4 pieces of kelp in 2 cups (400ml) of water for 20 minutes to soften and infuse flavor.
   ▶ ≈1:01
4. 4
   After 20 minutes, remove the kelp pieces and add 1 tablespoon of agar powder to the soaking liquid, stirring well until dissolved.
   ▶ ≈1:10
5. 5
   Cut the softened kelp into fine strips and set aside.
   ▶ ≈1:26
6. 6
   Heat 1 tablespoon each of vegetable oil and sesame oil in a large skillet over medium heat, then add the kelp strips and stir-fry until fragrant and loosened.
   ▶ ≈1:33
7. 7
   Add the seasoned mushrooms and stir-fry for 2-3 minutes until the mushrooms wilt and the flavors meld together.
   ▶ ≈1:47
8. 8
   Pour the stir-fried mushroom mixture into the agar-infused liquid and simmer over medium heat for 3-4 minutes until it comes to a boil and reaches the right consistency. Taste and adjust seasoning with salt as needed.
   ▶ ≈2:04
9. 9
   Mince 1 green chili pepper and 1/2 red chili pepper. Add half of the minced chili to the cooked mushroom mixture, sprinkle with sesame seeds, gently combine, and turn off the heat.
   ▶ ≈2:25
10. 10
    Spread the remaining minced chili on the bottom of a heat-resistant glass container, pour the hot mushroom aspic over it, smooth the surface with a spoon, cool, then refrigerate until completely set.
    ▶ ≈2:38
11. 11
    Once set, carefully loosen the edges with a knife, invert the container to release the aspic, and cut into slices to serve.
    ▶ ≈2:58