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Beosot Muchim (seasoned mushrooms with cabbage)

Course: Banchan/Side Dish
Cuisine: Korean
Author: Amy Kim | kimchi MOM

Ingredients

  • 2 Tablespoons cooking oil
  • 8 oz trumpet mushrooms thinly sliced lengthwise
  • 4 oz napa cabbage thinly sliced crosswise
  • 1 teaspoon minced garlic about 2 garlic cloves
  • 1 Tablespoon sesame oil
  • 2 Tablespoon dwaen jang

Instructions

  • Heat oil in a large non-stick skillet over medium high heat.
  • Sauté mushrooms. Cover for about 3 minutes to release liquid from mushrooms.
  • Add cabbage and garlic. Lower heat to medium or medium low. Cook cabbage for about 3 minutes or until cabbage is wilted.
  • Take the pan off the heat. Mix in sesame oil and dwaen jang. Continue mixing until vegetables are thoroughly coated.
  • Best when served warm!