Mushroom Stir-Fry

Name: Mushroom Stir-Fry (Buh-Sut Bokkeum)
Yield: Serves 2 to 4
Cuisine: Korean
Ingredients: 2 tablespoons canola oil; 1 tablespoon minced garlic; 1 tablespoon thinly sliced scallion, whites only; 1 large Korean green chile or jalapeño, seeded and thinly sliced; 2 teaspoons sesame oil; ¼ teaspoon kosher salt; ¼ cup (60 ml) Master Anchovy Stock or water; 3 teaspoons soy sauce; 10 ounces (280 g) cremini mushrooms, thick stems trimmed, sliced; 6 ounces (170 g) shiitake mushroom caps, sliced ¼ inch (6 mm) thick; ⅛ inch (3 mm) thick; 1 teaspoon rice wine vinegar; 1 teaspoon shilgochu (Korean chile threads), for garnish

Buh-Sut Bokkeum

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This quick stir-fry serves as a neutral banchan to offset anything very spicy or salty. You can get as exotic as you want with the variety of mushrooms and substitute any varieties you choose, like king oysters or porcini.

Ingredients

2 tablespoons canola oil
10 ounces (280 g) cremini mushrooms, thic

Method

In a wok or a large skillet, heat 1 tablespoon of the canola oil over high heat. Add the mushrooms and cook, stirring occasionally, for about 5 minutes, or until any liquid they exude starts to evaporate and the mushrooms are nicely browned.
Add another tablespoon o

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Part of

Vegetables & Sides

Stir-Fried

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