This Korean Gochujang King Oyster Mushrooms recipe is a really easy and tasty way to cook king oyster mushrooms! I love working with king oyster mushrooms for its versatility as well as gochujang or Korean chili paste for the kick of spice and umami it packs.
You can serve these mushrooms with rice, noodles, a salad, or even wrap these up to make some tacos! These are of course vegan and can be made gluten-free with a simple substitutes!
THE RECIPE INSPIRATION
My love for Korean food and dishes such as bulgogi and Korean Fried Chicken. I love fusing together sweet, spicy, and savoury flavours.
SOME OF MY KOREAN RECIPES YOU MIGHT LOVE:
- “Beef” Bulgogi Bowls
- Spicy “Pork” Stir-Fry
- Vegan Kimchi
- Korean Beansprout Salad
- Bibim Guksu (Korean Mixed Noodles)
- Sundubu Jjigae (Korean Soft Tofu Stew)
- Kimchi Pancakes or Kimchi Jeon
- Pajeon (Korean Scallion Pancakes)
- Yachaejeon (Korean Vegetable Pancakes)
KING OYSTER MUSHROOMS
Slice the mushrooms into 1/4-inch or around 0.5-cm thick pieces. If you’re using extra large king oyster mushrooms you’ll need to slice these into half before slicing them into thin pieces.
GOCHUJANG SAUCE/MARINADE
Mushrooms release a lot of liquid when cooked especially if these aren’t cooked very quick in very high heat so this marinating process helps the mushrooms release some liquid while also absorbing some flavour.
For the sauce/marinade:
Simply mix all the ingredients together in a bowl. Feel free to adjust the seasoning to your taste.
MARINATING THE MUSHROOMS
Pour the marinade/sauce into the mushrooms. Leave the mushrooms to marinate for at least 20 minutes. You can leave these to marinate overnight in the fridge but do note that the mushrooms will continue to release liquid.
Don’t discard the excess marinade/sauce!
PAN-FRYING THE MUSHROOMS
I used a cast iron pan for this recipe to give the mushrooms that nice char on both sides. I did however need to cook these in 2-3 batches.
Place the pieces of marinated mushroom one-by-one and lay them flat on the pan. Leave the mushrooms untouched for 2-3 minutes or until lightly charred and then flip over to repeat on the other side. Once nice and lightly charred on both sides, remove the mushrooms from the pan.
Repeat this for the rest mushrooms. I cooked my mushrooms in 3 batches.
Once all the mushrooms are lightly charred. Place them back into the pan and then pour in the remaining sauce/marinade. Leave the mushrooms to cook in the sauce until it starts to thicken and glazes the mushrooms.
SERVE YOUR GOCHUJANG MUSHROOMS AND ENJOY!
Turn off the heat and serve the mushrooms with rice or other carbs and veggies of your choice. You can also use these to pair with salads, in wraps, spring rolls, and more!
For this bowl, it’s best enjoyed while hot!
OTHER KOREAN RECIPES YOU MIGHT LOVE:
- “Beef” Bulgogi Bowls
- Spicy “Pork” Stir-Fry
- Vegan Kimchi
- Korean Beansprout Salad
- Bibim Guksu (Korean Mixed Noodles)
- Sundubu Jjigae (Korean Soft Tofu Stew)
- Kimchi Noodle Soup with Dumplings
- Kimchi Noodle Stir-Fry
- Jjajangmyeon
- Kimchi Pancakes or Kimchi Jeon
- Pajeon (Korean Scallion Pancakes)
- Yachaejeon (Korean Vegetable Pancakes)
Looking for more Vegan Asian recipes?
You can get a copy of my upcoming cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Korean Gochujang King Oyster Mushrooms
Ingredients
Mushrooms
- 350 g fresh king oyster mushrooms 6-8 small pieces or 2-3 extra large ones
Marinade/Sauce
- 1 tbsp soy sauce , use tamari for gluten-free option
- 1 tbsp gochujang or Korean chili paste
- 2 tbsp mirin or sake or other rice wine (see notes)
- 1 1/2 tbsp sugar adjust to taste
- 2 cloves garlic minced
- 1/2 tsp sesame seeds
- 1/2 tbsp sesame oil
For Cooking
For Serving
- Steamed rice
- Sliced cucumber
- Sesame seeds for topping
- Sliced scallions or green onions for topping
Instructions
- Slice the mushrooms into 1/4-inch or around 0.5-cm thick pieces. If you’re using extra large king oyster mushrooms you’ll need to slice these into half before slicing them into thin pieces.
- Prepare the sauce/marinade: simply mix all the ingredients together in a bowl. Feel free to adjust the seasoning to your taste.
- Pour the marinade/sauce into the mushrooms. Leave the mushrooms to marinate for at least 20 minutes. You can leave these to marinate overnight in the fridge but do note that the mushrooms will continue to release liquid.
- Do not discard the excess sauce/marinade.
- Cooking: Heat a large cast iron pan or skillet over medium. My pan cast iron pan is 10-inches (around 25 cm) in diameter. Once hot, add some oil.
- Place the pieces of marinated mushroom one-by-one and lay them flat on the pan. Leave the mushrooms untouched for 2-3 minutes or until lightly charred and then flip over to repeat on the other side. Once nice and lightly charred on both sides, remove the mushrooms from the pan.
- Repeat this for the rest mushrooms. I cooked my mushrooms in 3 batches.
- Once all the mushrooms are lightly charred. Place them back into the pan and then pour in the remaining sauce/marinade. Leave the mushrooms to cook in the sauce until it starts to thicken and glazes the mushrooms.
- Turn off the heat and serve the mushrooms with rice or other carbs and veggies of your choice. Best enjoyed while hot!
Notes
Rice Wine
- If you don’t consume alcohol you can replace the 2 tbsp rice wine with 2 tbsp of vegetable broth.
Gochujang
- The gochujang here is what gives this dish that kick of spice and umami. If you don’t have gochujang, the best substitute would be to use some miso paste and mix it with some chili sauce of your choice. You can start with 1/2 tbsp miso paste and 1/2 tbsp chili sauce of choice then mix it together.
NUTRITIONAL INFO
You can pin these images:
This Post Has 15 Comments
This is delicious! The oyster mushrooms really add a nice meaty flavor and my non-vegan brother was pleasantly surprised. This will be a staple in our meal rotation!
This was really flavourful and simple to make. 🙂
super tasty! I think i want to try the sauce on other vegetables as well!
So delicious! Made it 2 days in a row😘 I love the smell while cooking gochujang. So savoury and sweet! Substituted mirin with Chinese cooking wine and it still tastes fantastic. Previously was cooking with the usual oyster sauce, soy sauce, garlic, ginger, and a little dash of Chinese wine. The taste isn’t as explosive as gochujang 😆 Thank you for this recipe. It’s 10000% a keeper!
Glad you like it Sher!! ◡̈
This was SO DELICIOUS! Thank you for the recipe, will definitely be making this again!
Yay thank you Aggy!!
SO TASTY So easy So healthy. Loved it. I will be making this again for sure!
Thank you Afra!! ◡̈
THE BEST!!!!!!!
Thank you coleen!! ◡̈
This was AMAZING. Our family had this with the cilantro lime noodles this evening. My 12 year said ” Tonights dinner is Gourmet!”. My 15 year old nodded his head of approval for the 2 dishes.
The smokiness from the charring of the mushrooms really elevated the flavour. Brilliant to combine it with gochukang sauce.
The cilantro lime noodles. I will garnish with chopped peanuts to add some texture to the noodles next time. It tasted amazing with some madras curry I had lying around the house.
Thanks so much Diane, so so happy to hear this!! ◡̈
Just absolutely amazing! Thanks for this recipe. I’ve used it with both king oyster mushrooms and portobello mushrooms.
Thanks so much Jodi, so happy you liked it! ◡̈