Korean-Style Mushroom Stir-Fry

Easy Korean mushroom stir-fry with shiitake, oyster, or other mushrooms in a savory soy sauce. Quick, umami-rich, and delicious as a side or light main.

Mushrooms are one of those ingredients you either love or skip over — and I’ve always been firmly in the “love” camp. Their earthy flavor and meaty bite remind me why they’re such a staple in Korean kitchens.

This quick Korean-style mushroom stir-fry (beoseot bokkeum) is my go-to when mushrooms are abundant. They keep their natural texture while soaking up a soy-based Korean stir-fry sauce that’s full of umami. It’s light, wholesome, and tastes amazing with a bowl of rice, or noodles.

Choosing the Best Mushrooms

For this recipe, I like to mix Korean pyogo beoseot (shiitake), neutari (oyster), and shimeji mushrooms — each brings something different to the pan.

Shiitake (pyogo beoseot) are meaty and soak up the sauce beautifully, oyster mushrooms are silky and slightly sweet, and shimeji add a nutty flavor with a pleasant bite. When I can only pick one, shiitake are my favorite because they deliver the deepest flavor.

If you don’t have access to these Asian mushrooms, don’t worry — white button, cremini (baby bella), or even enoki mushrooms will still give you a delicious stir-fry. The key is using fresh mushrooms and cutting them into even pieces so they cook quickly and evenly.

How to Stir-Fry Mushrooms, Korean Style

Stir-frying moves fast, so it helps to have everything prepped before the pan heats up.

I start with onion and garlic for a fragrant base, then toss in the mushrooms with a splash of soy sauce and oyster sauce.

A quick stir is all they need to soften and drink in the flavors. To finish, I add scallions, sesame oil, and sesame seeds — the classic Korean seasoning trio that makes everything taste complete.lavor!

Serving Ideas

This Korean mushroom stir-fry works beautifully as a light main or a side dish (banchan). I often serve it with grilled meats like Korean beef. It’s also a great vegetarian topping for bibimbap. When I’m keeping things simple, I eat it over a bowl of steamed rice with kimchi on the side — it’s comfort food at its best.

Mushroom Prep Tips for the Best Stir-Fry

• Clean gently: Instead of rinsing, I usually wipe mushrooms with a damp towel. They act like sponges, and too much water makes stir-fry soggy.
• Preheat the Pan: A hot pan is non-negotiable. It helps the mushrooms sear instead of steam, keeping that meaty bite.
• Don’t crowd the pan: I learned the hard way that piling mushrooms in leads to watery results. Cook in batches if needed — it’s worth the extra minute.
• Pick the right oil: I usually use vegetable or canola oil since they can handle high heat without burning. Save sesame oil for the finishing touch, not the stir-fry base.

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