Stir-fries

Stir-fried oyster mushrooms (Neutari beoseot bokkeum)

Tear oyster mushrooms into strips and stir-fry them with carrot and onion, then season with Korean soup soy sauce.

Cuisine
Korean
Prep
12 min
Cook
8 min
Jump to the steps
Stir-fried oyster mushrooms with carrot, onion, green onion and sesame

Scale the recipe

Base quantities · 3 servings · Oyster mushrooms (Raw mushrooms with the tough base trimmed, weighed before rinsing) 200 g

Ingredients

Oyster mushrooms Raw mushrooms with the tough base trimmed, weighed before rinsing
200 g
Carrot Peeled
20 g
Onion Peeled
50 g
Large green onion
12 g

Seasonings

Neutral cooking oil
10 g
Minced garlic
3 g
Korean soup soy sauce (guk-ganjang)
1/2 T
Toasted sesame oil
4 g
Toasted sesame seeds
2 g

Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.

Method

  1. Trim the mushroom clusters

    Cut off the tough base and weigh out 200 g. Tear the thick mushrooms lengthwise once or twice to make the pieces about as thick as the slender ones.

    Trimmed base and separated oyster mushroom strips
  2. Rinse and dry the mushrooms

    Rinse briefly under running water, then drain in a strainer. If they are very wet, blot gently with a clean paper towel.

    Raw oyster mushroom strips draining in a metal strainer
  3. Slice the carrot and onion

    Cut the carrot 20 g and onion 50 g into fine strips. Thinly slice the green onion 12 g and set aside.

    Carrot strips, onion strips and sliced green onion on a board
  4. Stir-fry the carrot and onion

    If the mushrooms cannot fit in one layer, divide the oil, vegetables and seasonings in the same ratio across batches. Heat the oil 10 g in a wide skillet over medium heat. Stir-fry the carrot for about 1 minute, then add the onion and cook another minute, until its edges turn translucent.

    Carrot and onion strips stir-frying in a skillet
  5. Stir-fry the mushrooms

    Spread the mushrooms across the skillet and stir-fry over medium-high heat for 3–4 minutes, until evenly tender and almost all pooled water has evaporated.

    Oyster mushrooms spread across the pan with carrot and onion
  6. Add soup soy sauce and green onion

    Reduce the heat to medium. Add the minced garlic 3 g, soup soy sauce 1/2 T and green onion. Toss for 30 seconds to 1 minute, then turn off the heat once the garlic is fragrant.

    Chopped green onion and minced garlic on the stir-fried mushrooms
  7. Mix in sesame oil and seeds

    Off the heat, add the sesame oil 4 g and toasted sesame seeds 2 g and toss. Refrigerate leftovers at 4°C or colder within 2 hours, or within 1 hour if the room temperature is above 32°C.

    Glossy mushrooms being tossed with sesame seeds