Dry and Tender Beoseot Bokkeum (Stir-Fried Mushrooms)
Stir-fried mushrooms microwaved first to remove moisture, keeping them clean and free of excess liquid.
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 stir-fried mushroom dish is microwaved briefly to draw out moisture first, then stir-fried quickly over high heat. Since no water pools, it stays tender and chewy even when kept in the refrigerator. Flavored with savory oyster sauce and garlic, it makes a neat and delicious side dish.
- Servings
- 4–5 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Mushrooms400 g
- Scallions (jjokpa) (or large green onion (daepa))5
Seasoning
- Minced garlic1 tbsp
- Oyster sauce1 tsp
- Salt1/3 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Instead of songhyang mushrooms (an improved shiitake variety), you can also use shiitake, king oyster, or oyster mushrooms.
- You can use large green onion instead of scallions.
Steps
Prepare the ingredients
Here is 400g of songhyang mushrooms, an improved variety of shiitake mushrooms.
You can also use shiitake, king oyster, or oyster mushrooms.
5 scallion stems or large green onion work as well.
Slice the ingredients
If there is any dust or debris on the mushrooms, rinse them briefly under running water.
Separate the caps from the stems. Slice the caps slightly thick to about 0.5cm for good texture, and slice all the stems lengthwise.
Finely chop the scallions.
Cook in the microwave
Spread the sliced mushrooms on a plate, cover with plastic wrap, poke holes, and microwave for 3 minutes 30 seconds to 4 minutes.
Microwave just enough to slightly soften the stiff mushrooms.
Remove any moisture released from the mushrooms with a paper towel.
Stir-fry the mushrooms
Heat 2 tbsp of cooking oil in a pan, add 1 tbsp of minced garlic, and stir-fry gently so it does not burn.
Add all the mushrooms, and...
Add 1 tsp of oyster sauce and 1/3 tsp of salt together.
Since they have already been precooked, stir-frying too long over low heat will make them tough, so stir-fry quickly over medium to high heat so the seasonings coat evenly.
Taste and adjust with salt if it is too bland.
Add the scallions, toss a few times, and turn off the heat.
Add 1 tbsp of toasted sesame seeds and 1 tbsp of toasted sesame oil, toss well to coat, and finish.
Done
Stir-fried this way, no excess liquid pools even after taking it out of the refrigerator, keeping it tender and dry.
It is also great served over rice with a generous amount of stir-fried mushrooms, a fried egg, and gochujang (Korean red chili paste) as bibimbap.
Enjoy this chewy, delicious, and healthy stir-fried mushroom dish often at your table.
Ppunwife's tips
- Slice the mushroom caps slightly thick to about 0.5cm for good texture.
- Since they have already been precooked, stir-frying too long over low heat will make them tough, so stir-fry quickly over medium to high heat so the seasonings coat evenly.
FAQ
How do I prevent excess liquid from pooling after stir-frying?
Slice the mushrooms, cover with plastic wrap, microwave for 3 minutes 30 seconds to 4 minutes, wipe away the released moisture with a paper towel, and stir-fry quickly over medium to high heat.
Can I use other mushrooms instead of songhyang mushrooms?
You can substitute shiitake mushrooms, king oyster mushrooms, or oyster mushrooms.
Can I stir-fry slowly over low heat?
Because the mushrooms are already precooked in the microwave, stir-frying for too long over low heat can make them tough, so it is best to stir-fry quickly over high heat.
How can I use leftover stir-fried mushrooms?
You can enjoy them as bibimbap by topping rice with the stir-fried mushrooms, a fried egg, and gochujang.
