Beuseus namul is a typical Korean banchan, or side dish. It is simple but has a bold flavor. Serve as part of a Korean meal with an assortment of other banchan. It is also a typical topping for bimbimbap.

4 to 6 servings

  * Dried shiitake mushrooms, soaked in hot water to rehydrate -- 8 to 12
  * Soy sauce -- 1 tablespoon
  * Sesame oil -- 1 teaspoon
  * Sugar -- 1/4 teaspoon
  * Oil -- 2 to 3 tablespoons
  * Garlic, minced -- 1 to 2 cloves
  * Toasted sesame seeds (optional) -- 1 teaspoon

  - While the mushrooms are soaking, mix the soy sauce, sesame oil, and sugar together in a small bowl. Set aside.
  - Squeeze the excess water out of the mushrooms. Cut off and discard the stems and slice the caps into strips.
  - Heat the oil in a wok or skillet over high heat. Add the mushrooms and stir fry until they begin to brown. Add the garlic and stir fry another 1 to 2 minutes.
  - Remove from heat and stir in the sauce. Remove to a serving bowl and sprinkle with the sesame seeds. Serve at room temperature.

tags: vegetarian, vegan, pareve

source:http://www.whats4eats.com/vegetables/beuseus-namul-recipe