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Korean Stir-Fried Mushrooms
On the Korean table, meals typically feature several banchan, or small plates. Garlicky, umami-rich stir-fried or sautéed mushrooms, called buh-sut bokkeum, are a common banchan. For our version, we like to mix mushroom varieties for textural and visual appeal, and we accentuate their meaty flavor with soy sauce plus both sesame oil and seeds. Fresh chili adds a little heat, while rice vinegar brightens the mushrooms’ earthiness. Korean chili flakes (gochugaru) or chili threads (silgochu) are a nice finishing touch for the mushrooms, or you could snip a few sheets of roasted seaweed snacks into thin strips for sprinkling on just before serving. But even without any garnish, the mushrooms are delicious and a great side to just about any type of seared, grilled or roasted meat or poultry. Or offer them in a small portion as a banchan as part of a Korean-inspired meal.
tablespoons soy sauce
teaspoons sesame oil, divided
01In a small bowl, stir together the soy sauce, 2 teaspoons of the sesame oil, the vinegar, ¼ cup water and ½ teaspoon pepper; set aside.
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One of the best things I've made of late. Doesn't make a ton, but what's there is delicious! Used a mix of oyster, cremini, and shiitake.