I know some people are not happy this black edible fungus is called ‘Black Fungus’. Jelly Mushroom sounds better, but it misrepresents what this fungus is as its texture is so different from many mushrooms. I call it ‘Black Fungus’ as it is called so in Melbourne where I live. This is a Korean inspired salad of ‘Black Fungus’ and Cucumber. It’s super easy to make.


4 Servings


10g Dried Black Fungus *I used already shredded type
1 Continental Cucumber *about 230g

1 small clove Garlic *grated
1 tablespoon Toasted Sesame Seeds
1 tablespoon Sesame Oil
1 teaspoon Soy Sauce
1/4 teaspoon Asian Chicken Bouillon Powder
1/4 teaspoon Salt
1 pinch Chilli Flakes *optional
1 teaspoon Rice Vinegar *optional

  1. Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and cut into thin strips. Cook in the boiling water for a few minutes, drain, rinse under cold water, then drain well. Squeeze to remove excess water.
  2. Meanwhile, combine all the Sauce ingredients in a mixing bowl. *Note: Vinegar is optional. Some people prefer this Namul without Vinegar. You can make the Sauce without it, and add it later.
  3. Cut Cucumber into thin strips. Add Cucumber and Black Fungus to the Sauce, and mix to combine. Taste it, and add extra Salt OR Vinegar as required.