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