Korea | Vegetables & Beans | Mushrooms | Stir Frying

Beuseus Namul

(Korean stir-fried mushrooms)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Shiitake mushrooms, dried soaked in hot water to rehydrate 8-12 each
Soy sauce 1 Tbsp
Sesame oil 1 tsp
Sugar 1/4 tsp
 
Oil 2-3 Tbsp
Garlic minced 1-2 cloves
 
Sesame seeds (opt.) toasted 1 tsp

METHOD

Basic Steps:  Soak → Stir Fry → Season
  1. While the mushrooms are soaking, mix the soy sauce, sesame oil, and sugar together in a small bowl. Set aside.
  2. Squeeze the excess water out of the mushrooms, cut off and discard the stems, and slice the caps into strips.
  3. Heat the oil in a wok or skillet over high heat. Add the mushrooms and stir fry until they begin to brown. Add the garlic and stir fry another 1-2 minutes.
  4. Remove from heat and stir in the sauce well. Remove to a serving bowl and top with the sesame seeds. Serve at room temperature.

NOTES

  • Beuseus namul is a typical Korean banchan, or side dish. It is simple but has a bold flavor. Serve as part of a Korean meal with an assortment of other banchan or as a topping for bimbimbap.