Korean Stir-Fried Mung Bean Sprouts and Mushrooms
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
This stir-fry separates the cooking time of 180 g oyster mushrooms from 300 g mung bean sprouts so the mushroom moisture can evaporate before the sprouts receive their brief heat.
Read more
Rinse the sprouts, spread them in a colander, and check that they are no longer dripping immediately before cooking. Tear the oyster mushrooms along the grain rather than chopping them. Thinly slice 80 g onion and cut 30 g green onion on the bias. Heat a wide pan fully over high heat, add 1 tablespoon cooking oil, and cook the onion with 1 tablespoon minced garlic for about 1 minute. Add the mushrooms before the garlic browns and keep them moving over high heat for 2 minutes. Continue until no water remains on the pan bottom, the sizzling sounds sharper, and the mushrooms have shrunk slightly. Only then add the drained sprouts, immediately followed by 1 tablespoon soup soy sauce and 0.5 teaspoon salt. Turn them in broad motions for no more than 30 seconds, stopping when they look glossy but remain crisp. Switch off the heat and add the green onion, 1 tablespoon sesame oil, and 1 teaspoon sesame seeds. Toss for 10 seconds with residual heat and plate at once. Cooking the mushrooms and sprouts in separate stages prevents both a wet pan and softened sprouts.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Heat
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.
- 3Control
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.
- 4Step
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.
- 5Season
Add the drained sprouts, then immediately season with 1 tablespoon soup soy sauce and 0.5 teaspoon salt.
Toss in large motions for no more than 30 seconds, just until the sprouts turn glossy but stay crisp.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sukju-beoseot-bokkeum stir-fries mung bean sprouts and oyster mushrooms on high heat.
- Finish cue
- Toss in large motions for no more than 30 seconds, just until the sprouts turn glossy but stay crisp.
- Avoid this
- Before cooking, check that the sprouts are not dripping, since extra water will cool the pan and make the stir-fry soggy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 10 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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