Korean Stir-Fried Oyster Mushrooms (Neutari Beoseot Bokkeum)

Neutari-beoseot-bokkeum: oyster mushrooms blanched, squeezed, torn into strips and quickly stir-fried with garlic, sesame oil, carrot and garlic chives. The surprise is the seasoning: salt and toasted perilla-seed powder, not soy sauce. Perilla gives a nutty, faintly herbal depth. It is a classic Korean banchan.

Untested: I have not cooked this one yet. It is here because the Mushrooms dive needed it, and it is adapted from the source named in the Notes.

Ingredients

• 2 lb oyster mushrooms
• 2 garlic cloves, minced
• 2 teaspoons kosher salt
• 1 tablespoon toasted sesame oil

Black pepper

• 2 teaspoons vegetable oil
• 1/2 carrot, cut into matchsticks
• 1/3 cup garlic chives, cut in lengths
• 2 tablespoons toasted perilla-seed powder

Directions

1. Key ingredients Salt Black Pepper
2. Blanch. Blanch the mushrooms in boiling water for 1 minute, cool them, and squeeze out the water. Tear into strips along the grain.
3. Season. Toss the mushrooms with the garlic, salt, sesame oil and pepper.
4. Stir-fry. Heat the vegetable oil, stir-fry the carrot briefly, then add the mushrooms and stir-fry 1 to 2 minutes. Add the chives.
5. Perilla. Off the heat, toss in the perilla-seed powder.

Notes

Where this recipe came from Adapted from Maangchi’s neutari-beoseot-bokkeum (maangchi.com). The quantities are hers. Perilla-seed powder (deulkkae garu) is sold in Korean grocery stores. It is not the same as sesame.