Neutari beoseot bokkeum (느타리 버섯 볶음, oyster mushroom sautée) is the most common mushroom banchan you’ll find in Korea.
Adding neutari mushrooms to your selection of banchan helps balance out spicier, stronger flavored banchan with a mild and nutty taste. Cooking neutari this way is also a great way to get kids to eat their mushrooms.
1 pack neutari mushrooms (2 bunches trimmed, about 300g)
1/4 medium onion, sliced
1/8 large carrot, sliced
2 cloves garlic, peeled and minced
4 tsp deulggae powder (dehusked)
1 tbsp vegetable oil
1 tsp Joseon ganjang
2 tsp deulgireum
1/2 tsp salt
1. Cut the base off the bunch of mushroom and pull off each mushroom by hand. Bring a pot with a good amount of water to a boil with a pinch of salt. When it starts to boil, add the shredded mushrooms and cook about 1 minute until they become slightly soft.
2. Drain the mushrooms and when they cool down, squeeze to remove excess water.
3. Heat a pan on a medium heat and saute the garlic lightly until the flavor infuses into the oil.
4. Add sliced carrots and onions into the pan and sauté lightly.
5. Add the blanched mushrooms, season with salt and Joseon ganjang, add deulggae powder and stir well.
6. Finish with deulgireum, toss well and serve as a banchan with rice.
Store in the refrigerator up to three days. This dish can also be served cold.