Beosut Bokkeum and Danggeun Bokkeum (Two Korean Side Dishes: Sautéed Mushrooms & Sautéed Carrots)

Beosut/Busut Bokkeum and Danggeun Bokkeum are two simple banchan(side dishes) that are also used as ingredients in other dishes. For those who are vegans or vegetarians, Beosut Bokkeum can replace the marinated meat in many basic Korean dishes. I’m not a vegan, but I make the substitution often – in Bibimbap(mixed rice), Kimbap(rolled rice in laver), Japchae (stir-fried or mixed noodles), and even Ddeokbokki (spicy, stir-fried Korean rice cakes). You can make this with Shiitake, Portobello, or Button mushrooms. Taste does vary depending on the type of mushroom used – Shiitake tasting most meat-like among the three. I decided to use Button mushrooms this time. They sear very quickly, and they absorb & seal in flavor very well.

The end result? Sweet and savory goodness.

Danggeun Bokkeum (sautéed carrots) is a very easy banchan to prepare. However, Danggeun Bokkem is more often used as an ingredient in a main dish than as a side dish. Danggeun Bokkeum is almost always used in Kimbap and Japchae. And it is often used in Bibimbap and Bibimguksu (mixed noodles). Don’t let that fool you tho. Danggeun Bokkeum has lots of flavor, and it’s quite tasty on its own. It is sweet and slightly salty with the savory flavor of sautéed garlic.

Beosut Bokkeum (Sautéed Mushrooms)
8oz. button mushrooms, sliced
1 clove garlic, minced
2 teaspoon tamari (gluten-free soy sauce)
1 teaspoon agave or 1-1/2 teaspoon sugar
1 teaspoon toasted sesame seed oil
1 teaspoon crushed toasted sesame seed
salt and black pepper to taste
canola oil

  1. Clean the mushrooms by wiping with damp paper towel. Don’t immerse mushrooms in water; this will result in soggy mushrooms. If you do rinse the mushrooms, make sure to dry them before sautéing.
  2. Slice mushrooms into thin pieces.
  3. Stir together agave (or sugar), tamari, and toasted sesame oil in a small bowl.
  4. Heat a pan over medium-high heat.
  5. Once the pan is hot (make sure the pan is hot; if not, the mushrooms will steam instead of sear), add enough oil to coat the bottom of the pan.
  6. Add garlic, then mushrooms. Stir vigorously. Don’t let the garlic burn. Sauté until the mushrooms becomes golden brown. It should take about 3-5 minutes.
  7. Add agave/sugar and tamari mixture to the mushrooms. Stir until the mixture is absorbed into the mushrooms.
  8. Remove from heat. Add salt and pepper to taste. Stir in crushed toasted sesame seeds.

Danggeun Bokkeum (Sautéed Carrots)
2 small carrots, matchsticks
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon crushed toasted sesame seeds
gochugaru (Korean chili pepper flakes): optional

  1. Wash and peel carrots. Cut into matchstick-sized pieces.
  2. Heat a pan over medium-high heat.
  3. Once the pan is hot, add enough oil to coat the bottom of the pan.
  4. Add garlic to pan. Let it sizzle for a few seconds. Don’t let them burn!
  5. Add carrots to the pan. Stir vigorously for about 2 minutes. You want them crisp-tender.
  6. Remove from heat. Add salt, toasted sesame seeds, and gochugaru (if using). Stir well.

16. August 2011 by gomo
Categories: Banchan, Dairy-Free, Gluten-Free, Korean Food, Namul, Side Dish, Vegan, Vegetarian | Tags: , , , , | 2 comments

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