Stir-fries

Beoseot Bokkeum (Stir-fried Mushrooms)

Name: Beoseot Bokkeum (Stir-fried Mushrooms)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: mushrooms, such as oyster and shiitake 200 g; onion 1/4; Korean leek (daepa) or scallions 1/4 Korean leek; soy sauce 1 Tbsp; toasted sesame oil 1 tsp; minced garlic 1/2 tsp; cooking oil 1 Tbsp; toasted sesame seeds a pinch

Stir-fry the wiped mushrooms briefly over high heat to cook off their moisture, then season with soy sauce and sesame oil. Saute the onion first to bring out its sweetness before adding the mushrooms.

Prep 5 min · Cook 10 min · Total 15 min · 2 servings · Easy

한국어로 보기 (Korean version)

Steps

1
Trim off the mushroom stems, tear or slice the mushrooms into bite-size pieces, and wipe off any moisture with paper towels. Thinly slice the onion and leek.
Soaking them in water for long washes out their aroma.
2
Heat the oil in a pan over medium heat and saute the onion for 2 minutes, until translucent.
3
Add the mushrooms and garlic and stir-fry over high heat for 4 minutes to cook off the moisture.
If your pan is small, cook in batches so the mushrooms don't turn soggy.
4
Add the soy sauce and sesame oil, stir-fry 1 more minute, mix in the leek and sesame seeds, and turn off the heat.

Substitutions

Instead of	Use	How
oyster and shiitake mushrooms	200 g white button mushrooms only	Slice button mushrooms to an even thickness and stir-fry them for the same time.
soy sauce	2 tsp guk-ganjang (soup soy sauce)	Soup soy sauce is lighter in color, so taste and adjust the seasoning.

Storing leftovers

Stir-fried mushrooms release a little liquid as they cool. Store airtight in the fridge and eat within 2 days; reheat by stir-frying in a pan over medium heat for 1 to 2 minutes to cook off the liquid. Freezing makes them watery and tough, so don't freeze them.

Serve with

Rice, gyeran-mari (rolled omelet), and doenjang jjigae. Also good as a bibimbap topping.

Making more or less

For more mushrooms, use a bigger pan or cook in two batches.

Questions

How do I stir-fry mushrooms without them getting soggy?

Mushrooms hold a lot of water, so if you crowd them into the pan or add the soy sauce first, the water comes out and they stew instead of searing. Heat the pan well, spread them out without overlapping, and season at the end once the moisture has cooked off. If liquid has already collected, turn the heat to high and cook it down.