Savory Mogi Beoseot Bokkeum (Stir Fried Wood Ear Mushrooms)
A savory side dish of wood ear mushrooms stir-fried in scallion-garlic oil with oyster sauce and soy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This super simple stir-fry turns wood ear mushrooms, usually just a supporting ingredient in japchae, into the star of the dish. Sautéing green onion and garlic first infuses the oil with aroma, and a quick stir-fry with oyster sauce and soy sauce brings out rich umami and a chewy texture. Adding Cheongyang chili peppers keeps the flavor clean without feeling heavy.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Wood ear mushrooms20 g
- Cheongyang chili pepper (hot green chili)2
- Large green onion (daepa)1/4 stalks
- Minced garlic1/2 tbsp
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Oyster sauce1 tbsp
- Water2 tbsp
- Ground black peppera little
- Toasted sesame oil1 tsp
- Toasted sesame seeds1 tsp
- Soak the wood ear mushrooms in lukewarm water for 30 minutes to 1 hour; they expand nearly 10 times in volume, so be sure to use a large bowl.
- Since a lot of debris can be stuck to them, massage gently with your hands to loosen it, changing the water repeatedly until it runs clear. Trim off the tough base stems, and cut large pieces into bite-sized portions.
Steps
Soak the wood ear mushrooms in lukewarm water for 30 minutes to 1 hour.
They expand nearly 10 times in volume, so place them in a large bowl.
Finely chop half of the large green onion (daepa) and cut the other half into 3 to 4 cm julienne strips.
Split the Cheongyang chili peppers in half lengthwise and cut them to the same length as the green onion.
Gently massage the mushrooms by hand to loosen any debris clinging to them.
Change the water repeatedly until it runs clear.
Trim off the tough base stems and cut large pieces into bite-sized portions.
Add the finely chopped green onion and minced garlic to a heated pan and sauté until golden to bring out their aroma.
Add the mushrooms and stir-fry briskly so they absorb the aromatics, then
Add the julienned green onion and chili peppers, along with 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp oyster sauce, and 2 tbsp water.
Stir-fry until the seasoning is evenly absorbed,
then turn off the heat, stir in a little ground black pepper, 1 tsp toasted sesame oil, and 1 tsp toasted sesame seeds to finish.
Ppunwife's tips
- Wood ear mushrooms are both healthy and delicious, so be sure to try stir-frying them infused with green onion and garlic oil.
FAQ
How long should wood ear mushrooms be soaked?
Soak them in lukewarm water for about 30 minutes to 1 hour. As they soak, they expand to nearly 10 times their original size, so it is best to use a generously sized bowl.
How do you clean and prepare soaked wood ear mushrooms?
Gently massage them with your hands to dislodge any grit or debris, then rinse several times until the water runs clear. Afterward, trim off the hard base stems and cut any large pieces into bite-sized bits.
What should I do if I want to reduce the spiciness? AI-generated
You can reduce the amount of Cheongyang chili peppers or replace them with mild green chili peppers or bell peppers.
