Korean Mushroom Banchan
Beoseot bokkeum (버섯볶음)
Servings: 4
Calories: 120kcal
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
Calories: 120kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Sodium: 380mg | Fiber: 3g
