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I'm having trouble finding dried shiitake. Any recommendations for how much I should use for fresh shiitakes?
I live within walking distance of a Korean restaurant (Westborough Korean) that my daughter the Korean expert claims makes the best Kimchi Jigae she has ever tasted (including 3 summers in Korea and then a year living there on a Fulbright teaching grant). But she lives in Wisconsin now and can't get it there. So I'm hopeful this recipe is a close approximation -- it looks like it should be! I also hope to adapt the recipe for the Instant Pot, which should be fairly easy to do.
In this case, use the same amount of fresh shittkes but reduce the soaking time so the mushroom doesn't over soften.
The Milk Street Team