Easy Korean King Oyster Mushroom Stir-Fry with Vegetables (Saesongi Beoseot Bokkeum)

Easy Korean King Oyster Mushroom Stir-Fry with Vegetables (Saesongi Beoseot Bokkeum)

👨‍🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
────────────────────
🇪🇸 Spanish Version:
Salteado Coreano de Hongo King Oyster con Verduras (Saesongi Beoseot Bokkeum)
https://tysoonkorea.blogspot.com/2026/08/salteado-coreano-de-hongo-king-oyster.html
────────────────────

What Is This Korean Dish?

Korean King Oyster Mushroom Stir-Fry, or Saesongi Beoseot Bokkeum (새송이버섯볶음), is a simple Korean side dish made with thick, meaty king oyster mushrooms and colorful vegetables. King oyster mushrooms are popular in Korean home cooking because their firm texture stays pleasantly chewy when stir-fried and absorbs savory seasonings very well.

In this version, the mushrooms are combined with carrot, onion, green bell pepper, Cheongyang chili pepper, and green onion. A light sauce made with soy sauce, oyster sauce, garlic, and oligosaccharide gives the vegetables a savory, slightly sweet glaze without overpowering the natural mushroom flavor. Toasted sesame oil and sesame seeds finish the dish with a nutty Korean-style aroma. It works especially well as a banchan, served alongside rice and other Korean dishes.

Why You'll Love This Recipe?

This recipe is quick, colorful, and full of different textures. King oyster mushrooms have a satisfying bite, while the vegetables remain crisp from high-heat stir-frying.

The seasoning is simple enough for everyday cooking, and most ingredients can be found at regular supermarkets or Asian grocery stores. It is also easy to adjust the heat by reducing or omitting the Cheongyang chili pepper.

Ingredients

Main Ingredients

• 2 King oyster mushrooms (200g / 7 oz)
• 1/4 Carrot (40g / 1.4 oz)
• 1/2 Onion (60g / 2.1 oz)
• 1/4 Green bell pepper (30g / 1 oz)
• 1 Cheongyang chili pepper (Korean hot green pepper)
• 1/4 Green onion (30g / 1 oz)
• 3 tsp Cooking oil (1 Tbsp)

Seasoning

• 2 tsp Regular soy sauce
• 1 tsp Oyster sauce
• 1/2 tsp Minced garlic
• 1/3 tsp Oligosaccharide (or honey/corn syrup)
• A pinch of Flavored salt (or fine salt)
• A pinch of Black pepper

Finish

• 1 tsp Toasted sesame oil
• 1 tsp Toasted sesame seeds

How to Make It

Step 1: Prep Vegetables

Slice the king oyster mushrooms lengthwise and cut into thick strips. Julienne the carrot, onion, and green bell pepper into similar lengths. Remove seeds from the Cheongyang chili pepper, then slice both the chili and green onion diagonally.

Step 2: Make Sauce

In a small bowl, combine soy sauce, oyster sauce, minced garlic, oligosaccharide, flavored salt, and black pepper. Mix thoroughly until well blended.

Step 3: Sauté Mushrooms

Heat cooking oil in a pan over medium heat. Add the sliced mushrooms and stir-fry until lightly browned and fragrant.

Step 4: Add Remaining Vegetables

Once the mushrooms have softened slightly, add the carrot, onion, bell pepper, chili pepper, and green onion. Sauté over high heat to keep them crisp.

Step 5: Season & Glaze

Pour the prepared sauce over the mixture and stir-fry quickly to coat evenly. Turn off the heat, add sesame oil, and toss gently a couple of times.

Step 6: Plate & Garnish

Transfer to a serving dish and sprinkle toasted sesame seeds on top to finish. Enjoy!

▶️ Watch how to make this recipe step by step

Storage

Store the stir-fry in an airtight container in the refrigerator for up to 2 days.

For the best texture, reheat it quickly in a pan rather than cooking it for a long time. This helps prevent the vegetables and mushrooms from becoming overly soft.

Ingredient Substitutions for International Readers

King oyster mushrooms → Oyster mushrooms or shimeji mushrooms
King oyster mushrooms provide the firmest, meatiest texture, but oyster or shimeji mushrooms are practical alternatives when king oyster mushrooms are difficult to find.

Oyster sauce → Fish sauce, using a little less
Because fish sauce has a stronger salty flavor, use it sparingly and adjust to taste.

Oligosaccharide → Honey, corn syrup, sugar, or maple syrup
These can provide the mild sweetness needed to balance the savory sauce.

Flavored salt → Fine salt
Fine salt is an easy substitute when Korean-style flavored salt is unavailable.

Cheongyang chili pepper
If you prefer a milder dish, simply use less or omit the chili pepper.

Frequently Asked Questions (FAQ)

Q1. Can I make it less spicy?
Yes. Use less or omit the Cheongyang chili pepper.

Q2. Can I use other vegetables?
Yes. Zucchini, cabbage, or snap peas also work well.

Q3. Can I meal prep this dish?
Yes. It keeps well for up to 2 days in the fridge.

🍄 Related Korean Recipes

1. Easy Korean Stir-Fried Eggplant (Gaji Bokkeum)

2. Easy Korean Seasoned Soybean Sprouts (Kongnamul Muchim)

3. Easy Korean Stir-Fried Fish Cake and Carrot

Enjoy your Korean cooking! 👨‍🍳