Description
Spicy gochujang mushrooms served over steamed rice, featuring a savory glaze of soy sauce, mirin, and garlic.
Ingredients
Scale
- 350 g Fresh King Oyster Mushrooms
- 2 tbsp Neutral Oil (Canola or Vegetable)
- 3 tbsp Soy Sauce
- 2 tbsp Gochujang (Korean Chili Paste)
- 2 tbsp Mirin or Sake
- 1 tbsp Sugar
- 3 cloves Garlic (Minced)
- 1 tbsp Sesame Oil
- 2 cups Steamed Rice
- 1 cup Sliced Cucumber
- 2 tbsp Sesame Seeds
- 1 bunch Sliced Scallions
Instructions
- Prepare the mushrooms: Slice the king oyster mushrooms into thin strips or large chunks, depending on your preference for thickness. Set them aside.
- Make the sauce: In a small bowl, whisk together the soy sauce, gochujang, mirin, sugar, and minced garlic until smooth. Adjust the sweetness to your taste.
- Heat the oil: In a large skillet or wok, heat the neutral oil over medium-high heat until shimmering.
- Sauté the mushrooms: Add the sliced mushrooms to the skillet in a single layer. Cook for about 4-5 minutes on one side until they develop a beautiful golden-brown sear. Flip them over and sauté for another 4-5 minutes.
- Add the sauce: Pour the gochujang sauce over the seared mushrooms and reduce the heat to medium-low. Stir well to coat every piece evenly. Allow it to simmer for another 2-3 minutes, letting the sauce thicken slightly, and infuse the mushrooms with flavor.
- Finish with sesame oil: Drizzle the sesame oil over the cooked mushrooms and toss to combine.
- Serve: Serve the spicy gochujang mushrooms over a bed of steamed rice, garnished with sliced cucumbers, scallions, and a sprinkle of sesame seeds.
Notes
You can make the sauce in advance and store it in the refrigerator for up to a week. Customize the dish by adding other vegetables like bell peppers or broccoli.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg