For a taste of contemporary Korean food fused with a Hawaiian modern twist, local favorite O’Kim’s Korean Kitchen never disappoints. Using seasonal and local ingredients as much as possible, its delicious menu rotates monthly, but thankfully always keeps its number-one staples—confited pork belly brulee, seaweed salmon, Korean chicken and truffle mandoo—ready to order. We convinced owner and chef Hyun Kim—a Kapi‘olani Community College culinary arts alumna—to share the recipe for her vegan sensation. Masti seumnida! 1028 Nuuanu Ave., Honolulu, okimshawaii.com
PHOTO BY POOHKO HAWAII
Makes 20 dumplings
INGREDIENTS 2 pieces large king oyster mushroom 10 button mushrooms 1 large portobello mushroom 2 oz. enoki mushroom 8 oz. zucchini, small dice 8 oz. yellow squash, small dice 20 pieces gyoza wrappers 1 Tbsp. truffle paste 1 tsp. truffle oil 1 tsp. salt Pinch of black pepper
Preheat the oven to 350F. In a heavy-bottom bake pan, layer sliced king oyster mushroom, whole button mushrooms and portobello mushroom into the pan. Pour olive oil over mushrooms until they are covered. Cover pan with foil. Cook in oven for 2 hours.
In a saute pan with a little extra-virgin olive oil, saute the diced zucchini and yellow squash and set aside until cool.
Take out the mushrooms from the oil. Cut into small dice and mix all the mushrooms together. Cut enoki mushrooms and add to the mushroom mixture.
Mix the mushroom mixture and the squash and season with salt, pepper and truffle paste.
Fill the gyoza wrap and shape to mandoo. Pan fry the mandoo and enjoy.