Ssari Beoseot Namul – Coral Mushroom Namul

Coral mushrooms, while not easily found, are a great addition to a Korean ban chan array. When they are in season, you may see them in the produce section of Korean or large Asian markets


1/4 lb Coral Mushroom

2 ea green onions

2 ea slices white or yellow onion

3 cloves (1 teaspoon) garlic

1/2 tsp salt

1/2 tsp pepper

1 Tbs vegetable cooking oil

1 to 2 tsp pure toasted (roasted) sesame oil


8 oz of your favorite beef, pork, or chicken cut


Tear the coral mushroom into individual stalks (or small group if the stalks are very slender), rinse well in cold water.

Bring a pot of water to a rapid boil.

Add coral mushroom and return to boil.

Boil for two to three minutes, remove from heat, drain and rinse in cold water.

Place mushroom into a mixing bowl, very lightly sprinkle with some salt and pepper, mix and let sit for ten minutes.

Cut 2 green onions into 1 inch lengths.

Slice 2 medium to thin slices from a white or yellow onion.

Press, mince, or finely chop 3 to 4 cloves fresh garlic.

Put all together in the mixing bowl, add remaining salt and pepper, and mix well.


Slice meat into strip about the same size as the mushroom strips, lightly salt & pepper, and let stand ten minutes.


Place a small amount of olive oil (or other vegetable cooking oil) into a pan over medium to high heat, heat for thirty seconds.


Add meat strips to pan and cook until just lightly browned.

Add mushroom mix and stir fry four to five minutes, remove from heat, drizzle with pure sesame oil, and serve.

Serve with any steak or main meat dish as a side, or with a Korean meal as part of a Ban Chan array.