Shiitake Mushroom Namul
Traditionally, Korean meals have a large variety of dishes. Normally I’m partial to one-dish meals because of their ease and clean-up. Thankfully, many of these namools, or seasoned vegetable side dishes, come together in a flash, use the exact same flavorings, making it possible to reuse the pans.
I experimented with a couple different vegetables, like shiitake mushrooms, enoki mushrooms and green peppers, but the possibilities are endless. I think this would also work really well with cubes of roasted eggplant or even spinach or bok choy.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 2 tablespoons vegetable oil
- pinch of salt
- 2 teaspoons sesame oil
- 2 cloves minced garlic
- 2 teaspoons sesame seeds
- 1 scallion thinly sliced
- 1.5 cups dried shiitake mushrooms soaked and sliced
- Carbohydrate 3.61049999714542 g
- Cholesterol 0 mg
- Fat 17.7381999983359 g
- Fiber 1.00799999808674 g
- Protein 1.51904999784172 g
- Saturated Fat 1.81588093697587 g
- Serving Size 1 1 Serving (33g)
- Sodium 80.225999998661 mg
- Sugar 2.60249999905868 g
- Trans Fat 0.465047187287838 g
- Calories 174 calories
Drain the soaking liquid from the shiitake mushrooms and gently squeeze out the water from the mushrooms. Combine mushrooms with the sesame seeds, minced garlic and a pinch of salt and mix together. Coat a large skillet with the vegetable oil and heat over high heat. Add the seasoned mushrooms to the pan and stir fry for a minute or two, until the mushrooms begin to soften slightly. Remove from heat and stir in the sesame oil and green onion.
