Korean-Inspired Braised Maitake Mushrooms with Sweet Potato Noodles

Name: Korean-Inspired Braised Maitake Mushrooms with Sweet Potato Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 150 g maitake mushrooms, separated into small clusters; 100 g sweet potato noodles (dangmyeon), soaked in warm water for 10 minutes and drained; 1 tbsp vegetable oil; 2 cloves garlic, minced; 1 tsp fresh ginger, finely grated; 2 tbsp soy sauce; 1 tbsp gochujang (Korean red chili paste); 1 tbsp mirin; 1 tsp brown sugar; 150 ml water; 1 green onion, thinly sliced; 1 tsp toasted sesame seeds; Salt and freshly ground black pepper, to taste

Earthy maitake mushrooms gently braised in a savory soy-garlic broth with tender sweet potato noodles absorb rich umami and subtle heat.

Prep10 minCook15 minTotal25 minServes2Difficultymedium

Method

How to make it

01
Heat vegetable oil in a medium skillet over medium heat until shimmering.
02
Add minced garlic and grated ginger; sauté until fragrant, about 30 seconds, taking care not to burn.
03
Add maitake mushrooms and cook, stirring occasionally, until they soften and release juices, about 4 minutes.
04
In a small bowl, mix soy sauce, gochujang, mirin, brown sugar, and water; pour over the mushrooms.
05
Bring the mixture to a gentle simmer, then add the drained sweet potato noodles, folding them gently into the sauce.
06
Cover and simmer on low heat until the noodles are tender and have absorbed most of the broth, about 10 minutes, stirring once halfway through.
07
Season with salt and pepper to taste, then remove from heat.
08
Serve topped with sliced green onion and toasted sesame seeds for a nutty finish.

From the editor

Cooking tips

Soak sweet potato noodles in warm water before cooking to reduce overall simmer time and prevent clumping.
Adjust gochujang quantity to control the spice level; substitute with mild chili paste if preferred.
Use fresh maitake for best texture; dried mushrooms can be rehydrated but will require longer cooking.
Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently to avoid drying out noodles.

Published July 17, 2026