Korean Deulkkae Aehobak Beoseot Bokkeum (Perilla Zucchini Mushroom Stir-fry)
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Ground perilla seeds are whisked into water ahead of time, and that perilla water goes in once the Korean zucchini (aehobak) and oyster mushrooms start releasing their juices.
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Stirred for a few minutes, it thickens until it stops running and simply coats the vegetables. Soup soy sauce does the seasoning.
Ingredients
Instructions
- 1
Slice 350 g of zucchini into 0.7 cm thick half-moon pieces, and tear 200 g of oyster mushrooms into thick pieces along the grain.
- 2
Shred 120 g of onion into thick strips, and pre-mix 2 tablespoons of ground perilla seed into 80 ml of water to dissolve any lumps.
- 3
Heat 1.5 tablespoons of cooking oil in a pan over medium heat, add 1 tablespoon of minced garlic and onion, and stir-fry for 1 minute to develop aroma.
- 4
Add zucchini and stir-fry over medium heat for 2 minutes.
Move on once the zucchini edges become slightly translucent and moisture starts to release.
- 5
Add mushrooms and 1 tablespoon of soup soy sauce and stir-fry 2 more minutes to season.
The dish is ready for the next step when moisture from the mushrooms makes the pan visibly moist.
- 6
Add the perilla water and stir constantly for 2 to 3 minutes.
Turn off the heat when the ground perilla absorbs the moisture to form a thick sauce and a rich nutty aroma intensifies.
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