Recipe: Pyogo beoseot bokkeum (shiitake mushroom sautée)

As we mentioned in our post on Korea’s most common mushrooms, pyogo is probably the best known of the bunch. 

This is a versatile banchan, or side dish, similar to neutari mushroom sautée.



7 pyogo mushrooms, sliced

1/4 medium onion, sliced

1/8 large carrot, sliced

2 cloves garlic, peeled and minced

1 handful of sliced daepah

2 tsp yangjo ganjang

1 tsp jocheong

1 tbsp vegetable oil

2 tsp deulgireum

1 pinch salt, to taste

1/2 tsp sesame seed, roasted and crushed

1 pinch ground black pepper




1. Hold the mushroom cap firmly and get rid of the stems (you can use scissors if you like)


2. Slice mushrooms and prep other ingredients.


3. Heat a pan on a medium and sauté the garlic lightly until the flavor infuses into the oil.

4. Add sliced carrots and onions into the pan and sauté lightly.

5. Add sliced mushrooms and sauté lightly together.


6. Put the heat on low (so the ganjang doesn’t burn) and add ganjang to the pan. Toss rapidly. Add jocheong, perilla oil and daepah. Sautée quickly and finish with sesame seed and black pepper.


This dish can be served immediately as a banchan, or side dish with rice. It can also be served cold.

You can add any protein or other vegetables that you prefer.

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