Stir-fried oyster mushrooms (Neutari-beoseot-bokkeum: 느타리버섯볶음)

In the professional kitchen, mushrooms are often celebrated for their earthy depth and meat-like texture, yet managing their high water content remains a constant culinary challenge. In this classic Korean recipe for Neutari-beoseot-bokkeum (stir-fried oyster mushrooms), culinary expert Maangchi demonstrates a traditional technique that completely transforms how we handle oyster mushrooms. Rather than dry-sautéing them directly in oil, this method introduces a blanching and squeezing stage that ensures a beautifully concentrated flavour and a uniquely chewy texture, perfect for banchan (Korean side dishes) or as a modern garnish.

The Prep: Blanching and Hand-Pressing

The core technical lesson in this preparation is the initial treatment of the oyster mushrooms. While Western chefs typically avoid washing mushrooms to prevent waterlogging, this Korean technique flips that logic by quickly blanching the mushrooms in boiling water. This rapid blanch parcooks the mushrooms, taming their raw, spongy structure. Once drained and cooled slightly, the mushrooms are firmly squeezed by hand to express the excess water. This step is critical: removing this liquid concentrates the mushroom's natural umami and creates a dense, delightfully springy bite. It also prevents the mushrooms from weeping excess moisture into the pan during the subsequent stir-fry, which would otherwise steam the ingredients rather than sauté them.

Fast Sautéing and Balancing Aromatics

Following prep, the stir-fry itself is an exercise in speed and temperature control. The squeezed mushrooms are torn into bite-sized strips and tossed into a hot pan with oil, minced garlic, and aromatic vegetables such as scallions. The goal is to cook the mushrooms rapidly, allowing them to absorb the aromatic oils while retaining their structural integrity. To achieve the signature Korean flavour profile, the dish is finished with toasted sesame oil and sesame seeds. Adding the sesame oil at the very end of cooking—ideally off the hot flame—is standard practice, as high heat can scorch the delicate oil and turn its signature nutty perfume bitter. The result is a clean, savoury side dish that showcases the pure, unadulterated essence of the mushroom.