Spicy and Sweet Grilled Whole Mushrooms with Jokbal Sauce
Spicy and Sweet Grilled Whole Mushrooms with Jokbal Sauce
Melt Away Your Stress with Spicy Grilled Whole Mushrooms Using Jokbal Sauce: Experience a New World of Mushroom Flavor!
I made these whole mushrooms grilled with a store-bought spicy jokbal (pig’s trotters) sauce that I had leftover. Even those who don’t usually like mushrooms will fall in love with their flavor after trying this!
Main Ingredients- 5 shiitake mushrooms
- 2 king oyster mushrooms
- 1-2 bundles of enoki mushrooms
- 2 heads of baby bok choy
- Ssammu (pickled radish wraps) to taste
Seasoning- 1 cup spicy jokbal sauce
- 2 Tbsp cooking oil
- 1 cup spicy jokbal sauce
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
Prepare the vegetables: Cut the baby bok choy into quarters. Trim the ends of the enoki mushrooms and slice them into 1cm thick pieces. Cut the king oyster mushrooms in half lengthwise. For the shiitake mushrooms, score the tops decoratively and leave them whole.
Step 2
Preheat the pan and add oil: Heat a pan over medium heat. Add 2 tablespoons of cooking oil and swirl to coat the pan evenly.
Step 3
Start grilling the mushrooms: Place the prepared mushrooms in the hot pan. It’s especially good to arrange the shiitake and king oyster mushrooms so they develop a nice sear on one side.
Step 4
Flip the mushrooms and add vegetables: Once one side of the mushrooms is golden brown, flip them over. Then, arrange the quartered baby bok choy around the mushrooms to cook together.
Step 5
Cook the vegetables and add sauce: After the other side of the mushrooms and the baby bok choy are also nicely browned, pour the spicy jokbal sauce evenly over everything in the pan.
Step 6
Coat with sauce and finish cooking: Gently spread the sauce to coat the mushrooms and vegetables evenly. Continue to cook for about 1 minute until everything is well-glazed and heated through. Your delicious spicy mushroom grill is ready!
Step 7
Presentation: Behold, your spicy mixed mushroom grill! The vibrant colors and enticing aroma are simply mouth-watering, making it the perfect accompaniment to a cold beer.
Step 8
Optional side dish: For a kid-friendly option, you can stir-fry thinly sliced beef for bulgogi with one packet of king oyster mushrooms. Simply season with a pinch of salt and pepper and cook quickly over high heat for an easy mushroom bulgogi.
Step 9
Mushroom Bulgogi Complete: This creates a super simple mushroom bulgogi side dish.
Step 10
Taste Test – Enoki Mushrooms: Take a bite of the enoki mushrooms, thoroughly coated in sauce. The chewy texture combined with the spicy and sweet jokbal sauce is absolutely delightful. It’s a little spicy but incredibly addictive!
Step 11
If it gets too spicy, have a bite of the bulgogi! There’s nothing quite like meat to put out a fire in your mouth, haha.
Step 12
Taste Test – Shiitake Mushrooms: The plump shiitake mushrooms have a wonderfully chewy texture, and their earthy flavor is enhanced with every bite.
Step 13
Taste Test – King Oyster Mushrooms: A bite of the king oyster mushroom releases a burst of savory juices, offering a tender and moist, satisfying experience.
Step 14
Taste Test – Baby Bok Choy: The baby bok choy provides a refreshing crunch and fresh, crisp vegetable juices that complement the spicy flavors perfectly.
Step 15
Delicious Combination for Heat Relief: When the spiciness becomes intense, try wrapping the mushroom bulgogi and enoki mushrooms in a ssammu wrap. The tangy-sweet flavor combined with the rich juices is a wonderfully balanced and delicious bite.
Step 16
Another Great Pairing: Pairing the king oyster mushrooms with the mushroom bulgogi is also an excellent combination that works beautifully.
Step 17
Today’s Highlight: The ultimate way to enjoy this dish is to pile the mushroom bulgogi high on top of a shiitake mushroom! It’s an incredibly amazing and satisfying bite – a must-try!
