Korean Stir-Fried Mung Bean Sprouts and Mushrooms
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The bean sprouts are not pulled after 30 seconds but cooked through, which makes this a soft stir-fry rather than a crunchy one.
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The oyster mushrooms are torn along the grain instead of cut, and the seasoning is soup soy sauce and salt.
Ingredients
Instructions
- 1
Rinse 300 g mung bean sprouts under cold running water, spread them in a colander, and drain thoroughly.
Tear 180 g oyster mushrooms along the grain so the strands cook evenly and catch seasoning well.
- 2
Slice 80 g onion thinly and cut 30 g green onion on the bias.
Before cooking, check that the sprouts are not dripping, since extra water will cool the pan and make the stir-fry soggy.
- 3
Heat a wide pan over high heat until the oil can shimmer quickly.
Add 1 tablespoon cooking oil, then stir-fry the onion and 1 tablespoon minced garlic for about 1 minute, stopping before the garlic browns.
- 4
Add the torn oyster mushrooms and keep the heat high for about 2 minutes.
Toss constantly until their moisture evaporates, the sizzling becomes sharper, and the mushrooms shrink slightly without stewing in liquid.
- 5
Add the sprouts, 1 tablespoon soup soy sauce, and 0.5 teaspoon salt.
Turn them evenly and cook thoroughly all the way through; do not limit cooking to 30 seconds.
- 6
Turn off the heat and add the green onion, 1 tablespoon sesame oil, and 1 teaspoon sesame seeds.
Toss for 10 seconds with residual heat only, then plate at once so the sprouts do not keep softening.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
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FDA · Checked: 2026-09-29
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