These pan-seared king oyster mushrooms are packed with deep umami, gentle sweetness, and a spicy kick from gochujang (Korean chili paste). The caramelized edges and slightly chewy texture make them a fantastic meat substitute or a flavorful side dish. The best part? They come together quickly and require minimal prep, making them perfect for a weeknight meal.
A simple yet bold-flavored dish that's perfect with rice, noodles, salads, or even as a taco filling! This recipe is vegan and can be made gluten-free by using tamari instead of soy sauce.
Ingredients:
- 300 g fresh king oyster mushrooms (6-8 small or 2-3 large)
For the Sauce:
- 20 ml soy sauce (or tamari for gluten-free)
- 15 g gochujang (Korean chili paste)
- 30 ml mirin, sake, or other rice wine
- 15 g sugar (adjust to taste)
- 1 tsp sesame seeds
- 10 ml sesame oil
For Cooking:
- Neutral oil (e.g., vegetable or grapeseed)
Instructions:
1. Prepare the Mushrooms:
- Slice mushrooms into 0.5 cm thick pieces for even cooking.
- If using large mushrooms, cut them in half lengthwise before slicing.
2. Make the Marinade:
- In a bowl, mix together soy sauce, gochujang, mirin, sugar, sesame seeds, and sesame oil.
- Taste and adjust sweetness or spiciness if needed.
- Pour over the sliced mushrooms, ensuring they are well-coated.
- Let marinate for at least 20 minutes (or overnight for deeper flavor).
3. Pan-Sear the Mushrooms:
- Heat a large cast iron or nonstick pan (25 cm) over medium heat and add some neutral oil.
- Arrange the mushrooms in a single layer without overlapping.
- Cook for 2-3 minutes per side until golden brown and lightly charred.
4. Glaze & Finish:
- Once all mushrooms are seared, return them to the pan.
- Pour in the remaining marinade and cook for another 1-2 minutes, stirring, until the sauce thickens and coats the mushrooms beautifully.
5. Serve & Enjoy:
- Serve hot over steamed rice, topped with sliced cucumber, sesame seeds, and scallions.
- Enjoy immediately for the best flavor and texture!
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