Beuseus Namul 
(Korean stir-fried mushrooms)

Shiitakes soaking in water
Image by publicdomainpictures.net

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.

Beuseus Namul

Beuseus Namul

Course: VegetablesCuisine: Korea
Makes 4 to 6 servings

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.

Ingredients

  • 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

Directions

  • While the mushrooms are soaking, mix the soy sauce, sesame oil and sugar together in a small bowl. Set aside.
  • Squeeze the excess water out of the mushrooms. Cut off and discard the stems and slice the caps into strips.
  • 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.
  • 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 Notes and Variations

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

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