Recipe: Neutari beoseot bokkeum (oyster mushroom sautée)

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.

 

ingredients:

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

IMG_5703_느타리

method:

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.

IMG_5706_느타리

2. Drain the mushrooms and when they cool down, squeeze to remove excess water.

IMG_5710_느타리

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.

IMG_5713_느타리

5. Add the blanched mushrooms, season with salt and Joseon ganjang, add deulggae powder and stir well.

IMG_5720_느타리

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.

 

IMG_5731_느타리버섯볶음

Leave a Reply

Your email address will not be published.