International Recipes and Cooking Around the World

Beuseus Namul

Shiitakes soaking

(Korean stir-fried mushrooms)

Average: 3.3 (12 votes)

Beuseus namul (버섯 나물) 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.

Often spelled beoseos namul.

4 to 6 servings


  • Dried shiitake mushrooms, soaked in hot water to re-hydrate -- 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


  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.

Beuseus Namul Variations

  • Try using a variety of mushrooms for this dish, both fresh and dried.


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