Stir-Fried Vegetables (Yachae Bokkeum)

Stir-Fried Vegetables (Yachae Bokkeum)

Crisp-tender vegetables stir-fried quickly over high heat with garlic and sesame oil.

Total 27 min Makes 4 servings Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

This Korean side dish combines colorful vegetables, each cooked briefly to preserve their individual textures and colors, then tossed together with garlic, sesame oil, and a touch of soy sauce. It makes a quick banchan or a light accompaniment to rice and grilled meats, and comes together in under 30 minutes.

Ingredients

  • 1 carrot, julienned
  • 1 zucchini, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 2 cups spinach, washed
  • 3 cloves garlic, minced
  • 3 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon toasted sesame seeds
  • salt, to taste
  • black pepper, to taste

Method

  1. Wash and prepare all vegetables: julienne the carrot and zucchini, thinly slice the bell pepper and onion, slice the mushrooms, and wash the spinach.

  2. Bring a small pot of water to a boil and blanch the spinach for 30 seconds, then drain and rinse under cold water. Squeeze out excess water and season with a pinch of salt and a few drops of sesame oil.

  3. Heat 1 tablespoon vegetable oil in a 9-inch skillet or wok over high heat. Add the carrot and stir-fry for 1 minute until just softened. Season with a pinch of salt and transfer to a large bowl.

  4. Add 1 teaspoon oil to the skillet and stir-fry the zucchini for 1 minute until just tender. Season with a pinch of salt and transfer to the bowl with the carrot.

  5. Add 1 teaspoon oil to the skillet and stir-fry the bell pepper and onion together for 1 to 2 minutes until slightly softened. Transfer to the bowl.

  6. Add the remaining 1 tablespoon oil to the skillet along with the garlic and mushrooms. Stir-fry over medium-high heat for 2 minutes until the mushrooms soften and release their moisture.

  7. Return all the cooked vegetables to the skillet with the mushrooms. Add the soy sauce, sesame oil, and sugar, and toss over high heat for 1 minute until evenly combined and heated through.

  8. Add the seasoned spinach to the skillet and toss gently to combine with the other vegetables. Season with salt and black pepper to taste.

  9. Transfer to a serving plate and sprinkle with toasted sesame seeds before serving warm or at room temperature.

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    Stir-Fried Vegetables (Yachae Bokkeum)

    This Korean side dish combines colorful vegetables, each cooked briefly to preserve their individual textures and colors, then tossed together with garlic, sesame oil, and a touch of soy sauce. It makes a quick banchan or a light accompaniment to rice and grilled meats, and comes together in under 30 minutes.

    27 min 4 servings 165 cal

    Ingredients

    • 1 carrot, julienned
    • 1 zucchini, julienned
    • 1 red bell pepper, thinly sliced
    • 1/2 yellow onion, thinly sliced
    • 4 ounces shiitake mushrooms, stemmed and sliced
    • 2 cups spinach, washed
    • 3 cloves garlic, minced
    • 3 tablespoons vegetable oil
    • 2 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon sugar
    • 1 tablespoon toasted sesame seeds
    • salt, to taste
    • black pepper, to taste

    Method

    1. 1

      Wash and prepare all vegetables: julienne the carrot and zucchini, thinly slice the bell pepper and onion, slice the mushrooms, and wash the spinach.

    2. 2

      Bring a small pot of water to a boil and blanch the spinach for 30 seconds, then drain and rinse under cold water. Squeeze out excess water and season with a pinch of salt and a few drops of sesame oil.

    3. 3

      Heat 1 tablespoon vegetable oil in a 9-inch skillet or wok over high heat. Add the carrot and stir-fry for 1 minute until just softened. Season with a pinch of salt and transfer to a large bowl.

    4. 4

      Add 1 teaspoon oil to the skillet and stir-fry the zucchini for 1 minute until just tender. Season with a pinch of salt and transfer to the bowl with the carrot.

    5. 5

      Add 1 teaspoon oil to the skillet and stir-fry the bell pepper and onion together for 1 to 2 minutes until slightly softened. Transfer to the bowl.

    6. 6

      Add the remaining 1 tablespoon oil to the skillet along with the garlic and mushrooms. Stir-fry over medium-high heat for 2 minutes until the mushrooms soften and release their moisture.

    7. 7

      Return all the cooked vegetables to the skillet with the mushrooms. Add the soy sauce, sesame oil, and sugar, and toss over high heat for 1 minute until evenly combined and heated through.

    8. 8

      Add the seasoned spinach to the skillet and toss gently to combine with the other vegetables. Season with salt and black pepper to taste.

    9. 9

      Transfer to a serving plate and sprinkle with toasted sesame seeds before serving warm or at room temperature.