Beoseot bokkeum represents the perfect simplicity of Korean vegetable dishes, where mushrooms are quickly stir-fried with minimal seasonings to enhance their natural umami flavor. This Korean mushroom banchan showcases how Korean cuisine can highlight the inherent qualities of ingredients through proper cooking technique and thoughtful seasoning.
What makes beoseot bokkeum particularly special is its ability to concentrate the natural flavors of mushrooms while adding a subtle Korean seasoning profile. The quick cooking method preserves the mushrooms’ texture while developing a satisfying caramelization that deepens their natural savory qualities.
In modern Korean dining, this mushroom banchan provides an umami-rich addition to any meal. Whether served as part of a traditional spread or enjoyed as a side dish, these seasoned mushrooms offer a perfect balance of simplicity and depth of flavor.
Why You’ll Love This Recipe
- Rich umami flavor
- Quick preparation
- Naturally vegan
- Versatile side dish
- Nutritious ingredients
- Perfect with rice
What is Beoseot Bokkeum?
Beoseot bokkeum (버섯볶음) is Korean stir-fried mushrooms, where various mushrooms are quickly cooked with garlic and seasoned with soy sauce and sesame oil. The dish emphasizes the natural flavors of mushrooms while adding classic Korean seasonings. This banchan works with an array of mushrooms.
Korean Mushroom Banchan
Ingredients
For the Mushrooms:
- 1 lb mixed mushrooms shiitake, oyster, button
- 3 cloves garlic minced
- 2 green onions chopped
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
For the Seasoning:
- 2 tbsp soy sauce
- 1 tsp sugar
- ¼ tsp black pepper
- 1 tbsp sesame seeds
- 1 tsp gochugaru optional
Instructions
Prepare Mushrooms:
- Clean mushrooms gently with damp cloth
- Remove tough stems from shiitake
- Tear large mushrooms into bite-sized pieces
- Keep similar sizes for even cooking
- Pat dry thoroughly
- Prepare Seasoning:
Mix in small bowl:
- Soy sauce
- Sugar
- Black pepper
- Half of sesame seeds
- Set aside to let sugar dissolve
Cooking Process:
- Heat large pan over medium-high heat
- Add vegetable oil
- Add minced garlic, stir quickly
- Add mushrooms in single layer
- Don’t overcrowd pan
- Let mushrooms sear briefly
- Stir occasionally until they release moisture
- Cook until moisture evaporates
Final Seasoning:
- Add seasoning mixture
- Toss to coat evenly
- Cook until liquid reduces
- Add green onions
- Drizzle sesame oil
- Toss briefly
- Sprinkle remaining sesame seeds
Notes
Recipe Tips
- Choose fresh, firm mushrooms
- Don’t wash mushrooms in water
- Keep heat medium-high
- Don’t stir too frequently
- Allow moisture to evaporate
- Season gradually
- Taste before final seasoning
- Let cool slightly before storing
Serving Suggestions
Serve with:- Steamed rice
- Other banchan
- Korean soups
- Grilled meats
- In bibimbap
- As side dish
Variations
- Single mushroom variety
- Spicy version with gochugaru
- Add onions or carrots
- Different sauce combinations
- Add glass noodles
- Vegetarian meal protein
Storage
- Keeps 3-4 days refrigerated
- Store in airtight container
- Reheat briefly in pan
- Don’t microwave
- Can be served cold
- Maintains texture well
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Taekyung Korean Chili Flakes
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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