Finding the ingredients
You can open unfamiliar ingredients directly from the list. Many Korean pantry basics are easiest to find in Asian grocery stores or online, while fresh ingredients can often be handled more flexibly.
Pyogo Beoseot Bokkeum (Korean Stir-Fried Shiitake Mushrooms, 표고버섯볶음)
Category: Side dishes🕒 30 mins🍽️ 2 servings
From my kitchen
How I cook this at home
I keep this recipe practical for everyday cooking: clear steps, linked ingredients, and small notes from my kitchen so you can make it realistically in Germany too.
My notes for this recipe
In Munich, I do not always see fresh shiitake mushrooms, so I usually use dried shiitake for this dish. You can often find them at Asian grocery stores. When I find Korean dried shiitake mushrooms, I like to buy them and keep them at home because their aroma is especially rich.
For pyogo beoseot bokkeum, I soak the dried mushrooms in water for about 20–30 minutes. After that, they can be sliced and simply stir-fried with a little garlic, onion, and oil.
Shiitake mushrooms have so much aroma on their own that they do not need much seasoning. A little soy sauce or salt is often enough. Finish with sesame oil and sesame seeds, and you have an aromatic mushroom side dish for rice or bibimbap.
Quick tips
- Read the ingredients and steps once before you start.
- Prepare the sauce, vegetables, and toppings first so cooking feels calmer.
- Adjust the final flavor gently with soy sauce, salt, sugar, or sesame oil.
How I cook it
Soak the dried shiitake mushrooms in water for about 20–30 minutes, until they become soft.
Squeeze out the mushrooms and slice them. If you like, save 1–2 tablespoons of the soaking water.
Slice the onion thinly. Finely mince the garlic.
Heat oil in a pan and briefly stir-fry the garlic until fragrant.
Add the onion and stir-fry until it starts to turn slightly translucent.
Add the shiitake mushrooms and stir-fry everything together. Season with a little soy sauce or salt. If the pan becomes too dry, add 1–2 tablespoons of the soaking water.
Finish with sesame oil and sesame seeds, then mix gently.
Small notes
Soak the dried shiitake mushrooms in water for about 20–30 minutes, until they become soft.
Squeeze out the mushrooms and slice them. If you like, save 1–2 tablespoons of the soaking water.
Slice the onion thinly. Finely mince the garlic.
Heat oil in a pan and briefly stir-fry the garlic until fragrant.
Add the onion and stir-fry until it starts to turn slightly translucent.
Add the shiitake mushrooms and stir-fry everything together. Season with a little soy sauce or salt. If the pan becomes too dry, add 1–2 tablespoons of the soaking water.
Finish with sesame oil and sesame seeds, then mix gently.
Ingredients you can open and learn about
Small questions that often come up
Can beginners make this recipe?
Yes. Read through the steps once and prepare the ingredients first. That makes the recipe much easier to follow.
Where can I find Korean ingredients?
Asian grocery stores, Korean online shops, and larger supermarkets with an Asian section are usually the easiest places to start.