[Korean] Stir-Fry Mushrooms

This is a sweet mushroom side dish. It goes well with both Korean traditional meals and steak main dish.

Stir-Fry Mushrooms (serves 2)
Korean Name : buh-suht-bok-kem
buh-shut : mushrooms
bok-kem : stir-fry



Ingredients [click here for details]

8 oz white mushrooms, sliced (Minibella and mini oyster mushrooms are also good.)
1/2 small onions, cut into 1*1 inch pieces
1 Tbsp garlic, minced
2 Tbsp Soy sauce
1 Tbsp dry white wine
1 Tbsp oyster sauce
1 tsp sugar 
[optional] a pinch of sesame seeds for garnish
[optional] 1~2 Thai chillies for spicy taste
[optional] 1t sesame seed oil


Cooking Instruction

1. On a hot pan, put oil and minced garlic, and cook till garlic become translucent. If you desire, you can add Thai pepper for hot flavor.
I don't eat this pepper itself because it is too spicy. I just used it for flavor.
(Don't rub your eyes after you touch that chili: click here to see the scale of hotness of peppers.)


2. Add sliced mushrooms, 2 Tbsp of soy sauce, 1Tbsp of oyster sauce and 1 Tbsp of dry wine wine in a pan. Stir-fry it.


3. Add onions while cooking.


4. Then, add 1 tsp of sugar when the sauce is boiling.



How to serve

Put Stir-Fry Mushrooms on a serving plate with a serving spoon.

For a Korean traditional meal, eat it with steamed rice, main dish, soup or stew, and other side dishes. You can keep it in a refrigerator for a couple of days, like other Korean side dishes.