Korean Stir-Fried Mung Bean Sprouts and Mushrooms
Quick answer
Mung bean sprouts and oyster mushrooms are tossed together in a hot pan for a stir-fry that contrasts the sprouts' crisp snap with the mushrooms' tender chew.
What makes this special
- Sukju-beoseot-bokkeum stir-fries mung bean sprouts and oyster mushrooms on high heat.
- Bean sprouts need 30 seconds max on high heat to stay crisp
- Oyster mushrooms torn along the grain to maximize surface for seasoning
Key ingredients
Core cooking flow
- 1 Rinse 300 g mung bean sprouts under cold running water, spread them in a colander, and drain thoroughly.
- 2 Slice 80 g onion thinly and cut 30 g green onion on the bias.
- 3 Heat a wide pan over high heat until the oil can shimmer quickly.
Mung bean sprouts and oyster mushrooms are tossed together in a hot pan for a stir-fry that contrasts the sprouts' crisp snap with the mushrooms' tender chew. Speed is critical: the sprouts lose their crunch within seconds of overcooking, so the entire process finishes in under a minute once the ingredients hit the oil. Tearing the oyster mushrooms along their natural grain rather than chopping them exposes more surface area, allowing the seasoning to penetrate each strand. Soup soy sauce seasons the dish with depth while keeping the color clean and light, and minced garlic and sliced green onion provide an aromatic backbone that fills the kitchen as the pan sizzles. Sesame oil is added just before removing from heat so its fragrance survives intact, and a scattering of toasted sesame seeds supplies a nutty accent. Both ingredients release significant moisture, so either salting them briefly beforehand or ensuring the pan is blazing hot prevents the stir-fry from turning soggy.
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.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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