Korean Sebalnamul Beoseot Bokkeum (Saltwort Mushroom Stir-fry)
Quick answer
Sebalnamul beoseot-bokkeum is a Korean stir-fry of saltwort (glasswort) and oyster mushrooms finished with ground perilla seeds and perilla oil.
What makes this special
- Sebalnamul beoseot-bokkeum uses the natural salinity of saltwort to season oyster mushrooms and perilla.
- Sebalnamul's natural salinity means minimal added soy sauce
- Oyster mushrooms dry-fried first on high heat for chewy texture
Key ingredients
Core cooking flow
- 1 Rinse 180 g saltwort in cold water, shaking off grit, then drain well and cut into 6 cm lengths.
- 2 Thinly slice 120 g onion and keep 1 teaspoon minced garlic beside the stove.
- 3 Add 1 tablespoon cooking oil to a pan and warm it over medium heat.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 180 g saltwort in cold water, shaking off grit, then drain well and cut into 6 cm lengths.
Tear 220 g oyster mushrooms along the grain, removing any tough base so the pieces cook evenly.
- 2Season
Thinly slice 120 g onion and keep 1 teaspoon minced garlic beside the stove.
Lay out the soy sauce, ground perilla seed, perilla oil, and vegetables before heating, because the stir-fry moves quickly once the pan is hot.
- 3Control
Add 1 tablespoon cooking oil to a pan and warm it over medium heat.
Stir-fry the onion and garlic for about 1 minute, just until the onion softens slightly and the garlic smells fragrant without browning.
- 4Control
Increase to high heat and add the oyster mushrooms.
Stir-fry for about 2 minutes, spreading them across the pan so their moisture evaporates and the edges look slightly dry rather than limp or watery.
- 5Control
Pour 1 tablespoon dark soy sauce around the edge of the pan and toss quickly so it coats the mushrooms.
Because saltwort is naturally salty, do not reduce the soy sauce aggressively. Taste before deciding if it needs more seasoning.
- 6Finish
Add the saltwort and toss over high heat for only 1 minute, lifting and turning to keep it crisp.
Turn off the heat, add 1.5 tablespoons ground perilla seed and 1 tablespoon perilla oil, mix for 20 seconds, and serve right away.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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