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Nordic ceramic plate filled with thinly slice king ouster mushrooms in gochujang sauce

Korean Gochujang King Oyster Mushrooms

5 from 9 votes
This 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!
Prep Time 10 mins
Cook Time 15 mins
Marinate Time 15 mins
Total Time 40 mins
Course Appetizer, Main Course
Cuisine Asian, Korean
Servings 3 people
Calories 113 kcal



  • 350 g fresh king oyster mushrooms 6-8 small pieces or 2-3 extra large ones


For Cooking

For Serving

  • Steamed rice
  • Sliced cucumber
  • Sesame seeds for topping
  • Sliced scallions or green onions for topping


  • 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!


Rice Wine

  • If you don’t consume alcohol you can replace the 2 tbsp rice wine with 2 tbsp of vegetable broth.


  • 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.


Serving: 1serving | Calories: 113kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 444mg | Potassium: 532mg | Fiber: 3g | Sugar: 11g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)