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Beoseot-bokkeum is a quick stir-fry of mixed mushrooms with garlic, onion and a touch of soy sauce. Meaty, savory and ready in 10 minutes, it is a perfect side dish or a light vegetarian main. Use a mix of mushrooms for the best texture.
Per serving: 80 calories · 4.9 g net carbs · 4 g protein · 5 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 1 pound mixed mushrooms (oyster, king oyster, shiitake, button) sliced or torn
- 1/2 small onion sliced
- 1/2 red bell pepper sliced
- 2 cloves garlic minced
- 1 tablespoon avocado oil
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 scallion chopped, and 1 teaspoon sesame seeds
Instructions
- Heat the avocado oil in a large skillet over high heat.
- Add the mushrooms in a single layer and cook without stirring for 2 minutes, until they start to brown.
- Add the onion, bell pepper and garlic and stir-fry for 3 minutes.
- Add the soy sauce and toss for 1 minute.
- Turn off the heat, stir in the sesame oil and scallion, and sprinkle with sesame seeds.
Notes
Nutrition
About This Dish
Korea grows and forages a huge variety of mushrooms, called beoseot. Pine mushrooms, songi, from the mountains of Gangwon Province are among the most expensive foods in Korea and are given as luxury gifts in autumn. King oyster mushrooms are widely farmed in Korea and are a popular vegetarian substitute for meat at barbecues. Mushrooms play a big role in Korean temple cuisine, which uses no meat. Shiitake are often dried, which concentrates their savory flavor.
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 8: Vegetables (Jeonju Hanok Village). See all Korean recipes