📝 About This Recipe
Beoseot Bokkeum is a quintessential Korean 'banchan' (side dish) that celebrates the incredible earthy depth and meaty textures of wild and cultivated mushrooms. Sautéed quickly over high heat to retain their structural integrity, the mushrooms are glazed in a savory-sweet garlic soy sauce that highlights their natural umami. This dish is a staple in Korean home cooking, prized for its nutritional value, quick preparation, and its ability to complement any bowl of steamed rice.
🥗 Ingredients
The Mushroom Medley
- 4-5 large pieces Shiitake mushrooms (stems removed, caps thinly sliced)
- 2 pieces King Oyster mushrooms (sliced into bite-sized batons)
- 1 package Oyster mushrooms (about 150g, torn into individual bite-sized strips)
- 1/2 package Enoki mushrooms (roots trimmed, pulled apart into small bundles)
Vegetables and Aromatics
- 1/2 medium Onion (thinly sliced)
- 1/4 cup Carrot (cut into thin matchsticks for color)
- 3 cloves Garlic (finely minced)
- 2 stalks Green onions (cut into 2-inch lengths)
- 1/2 piece Red chili pepper (seeded and thinly sliced for a hint of heat)
The Stir-Fry Sauce
- 2 tablespoons Soy sauce (Jin Ganjang or regular soy sauce)
- 1 tablespoon Oyster sauce (adds a rich savory depth)
- 1 tablespoon Rice wine (Mirin or cooking wine)
- 1 teaspoon Sugar (to balance the saltiness)
- 1/4 teaspoon Black pepper (freshly ground)
Finishing Touches
- 1 tablespoon Toasted sesame oil (added at the very end for aroma)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 2 tablespoons Neutral cooking oil (Grapeseed or vegetable oil)
👨🍳 Instructions
-
1
Prepare the mushrooms: Gently wipe the mushrooms with a damp paper towel to remove debris. Avoid soaking them, as they act like sponges and will become soggy.
-
2
Slice the Shiitake and King Oyster mushrooms into uniform 1/4 inch slices. Tear the Oyster mushrooms by hand into strips and separate the Enoki bundles.
-
3
Prep the aromatics: Slice the onion, matchstick the carrots, and mince the garlic. Cut the green onions into 2-inch pieces, separating the white and green parts.
-
4
Whisk the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, sugar, and black pepper. Stir until the sugar is mostly dissolved.
-
5
Heat a large wok or wide skillet over medium-high heat. Add 2 tablespoons of neutral oil and swirl to coat the surface.
-
6
Add the minced garlic and the white parts of the green onions. Sauté for 30 seconds until fragrant but not browned.
-
7
Increase the heat to high. Add the onions and carrots, stir-frying for 1 minute until the onions begin to turn translucent.
-
8
Add the Shiitake, King Oyster, and Oyster mushrooms to the pan. Stir-fry for 3-4 minutes. The mushrooms will initially absorb the oil, then release their moisture, and finally begin to shrink and brown slightly.
-
9
Once the mushrooms are softened and slightly glossy, pour the prepared sauce over the mixture. Toss rapidly to ensure every piece is evenly coated.
-
10
Add the Enoki mushrooms, the green parts of the green onions, and the sliced red chili. Stir-fry for just 30-60 seconds more; Enoki cooks very quickly and you want them just wilted.
-
11
Remove the pan from the heat immediately. This prevents the mushrooms from overcooking and becoming rubbery.
-
12
Drizzle the toasted sesame oil over the dish and give it one final, gentle toss. The residual heat will release the oil's nutty aroma.
-
13
Transfer to a serving plate and garnish generously with toasted sesame seeds.
💡 Chef's Tips
Use a variety of mushrooms to get a range of textures; the chewiness of King Oysters paired with the softness of Shiitakes is divine. Don't over-crowd the pan; if your skillet is small, fry the mushrooms in two batches to ensure they sear rather than steam. If the mushrooms look too dry before adding the sauce, add a tablespoon of water or vegetable broth to create a bit of steam. Always add the sesame oil after turning off the heat to preserve its delicate flavor and prevent it from becoming bitter. For a vegan version, ensure your oyster sauce is a vegetarian variety made from mushrooms.
🍽️ Serving Suggestions
Serve warm as a side dish (banchan) with a bowl of hot, fluffy short-grain white rice. Use leftovers as a topping for a quick Bibimbap bowl alongside some fresh spinach and gochujang. Pairs beautifully with a crisp, chilled glass of Korean barley tea (bori-cha). Serve alongside a spicy main dish, like Jeyuk Bokkeum (spicy pork), to balance the heat with its earthy, savory notes. Can be served at room temperature, making it a perfect addition to a lunch bento box.