Pyogo Beoseot Bokkeum (Korean Stir-Fried Shiitake Mushrooms, 표고버섯볶음)
A simple pyogo beoseot bokkeum recipe with dried shiitake mushrooms, onion, garlic, and sesame oil. Korean stir-fried mushrooms for rice or bibimbap.
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.
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.
What to cook next
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