Korean Sebalnamul Beoseot Bokkeum (Saltwort Mushroom Stir-fry)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
In this saltwort and mushroom stir-fry, 180 g of saltwort cooks only during the final minute, while moisture from 220 g of oyster mushrooms is removed earlier over high heat.
Read more
Rinse the saltwort in cold water with a shaking motion to dislodge grit, drain it thoroughly, and cut it into 6 cm lengths. Tear the mushrooms along their grain after removing any tough base, and slice 120 g of onion thinly. Warm 1 tablespoon of cooking oil over medium heat and cook the onion with 1 teaspoon of minced garlic for about 1 minute, stopping before the garlic browns. Raise the heat, spread the mushrooms over the pan, and stir-fry them for roughly 2 minutes. When their edges look slightly dry rather than limp and wet, pour 1 tablespoon of dark soy sauce around the hot edge and toss quickly. Saltwort has its own salty taste, so check the seasoning before reducing the soy sauce further or adding anything else. Add the greens and lift them through the mushrooms for only 1 minute. Turn off the heat, then mix in 1 1/2 tablespoons of ground perilla seed and 1 tablespoon of perilla oil for 20 seconds, until the powder is evenly dispersed rather than clumped.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sebalnamul beoseot-bokkeum uses the natural salinity of saltwort to season oyster mushrooms and perilla.
- Finish cue
- Pour 1 tablespoon dark soy sauce around the edge of the pan and toss quickly so it coats the mushrooms.
- Avoid this
- Tear 220 g oyster mushrooms along the grain, removing any tough base so the pieces cook evenly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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