Ssari beoseot namul (싸리버섯나물) is one of those quietly enchanting side dishes that feels like a gift from the forest. Coral mushrooms aren’t always easy to find, but when they appear—delicate, frilled, and almost sculptural—they bring a wonderfully earthy brightness to any Korean banchan spread. During their short peak season, you might spot them tucked among the specialty produce at Korean or larger Asian markets, and occasionally at local farmers markets.
For those living near forested regions, especially in places like the Pacific Northwest, coral mushrooms sometimes grow wild beneath evergreens and along mossy trails. Whether foraged or purchased, their tender texture and subtle woodland aroma make this namul a simple yet memorable celebration of Korea’s deep-rooted love for seasonal mountain vegetables.

Ingredients
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

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

Directions:
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.

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

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

Optional:
Add meat strips to pan and cook until just lightly browned.
Add mushroom mix and stir fry four to five minutes, remove from heat, very lightly sprinkle with seas salt, 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.