Korean Sebalnamul Beoseot Bokkeum (Saltwort Mushroom Stir-fry)
Sebalnamul beoseot-bokkeum is a Korean stir-fry of saltwort (glasswort) and oyster mushrooms finished with ground perilla seeds and perilla oil. The saltwort carries a natural brininess that reduces the need for added soy sauce, while the oyster mushrooms are cooked on high heat first to drive off moisture and firm their texture. The saltwort is stir-fried for just one minute to preserve its snappy crunch. Perilla powder and oil folded in at the end create a nutty, aromatic layer that bridges the briny greens and earthy mushrooms.
Adjust Servings
Instructions
- 1
Wash saltwort, cut to 6 cm, and tear oyster mushrooms into bite-size pieces.
- 2
Thinly slice onion and prepare minced garlic.
- 3
Heat cooking oil and stir-fry onion and garlic for 1 minute.
- 4
Add mushrooms and cook for 2 minutes to reduce moisture, then add soy sauce.
- 5
Add saltwort and stir-fry just 1 minute to keep crunch.
- 6
Add perilla powder and oil, toss for 20 seconds, and finish.
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Nutrition (per serving)
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