Beuseus Namul

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. It is also a typical topping for bimbimbap.

4 to 6 servings

• Dried shiitake mushrooms, soaked in hot water to rehydrate -- 8 to 12
• Soy sauce -- 1 tablespoon
• Sesame oil -- 1 teaspoon
• Sugar -- 1/4 teaspoon
• Oil -- 2 to 3 tablespoons
• Garlic, minced -- 1 to 2 cloves
• Toasted sesame seeds (optional) -- 1 teaspoon

Method

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 to 2 minutes.
4. Remove from heat and stir in the sauce. Remove to a serving bowl and sprinkle with the sesame seeds. Serve at room temperature.