Spicy & Chewy Gochujang King Oyster Mushroom Stir-fry
Spicy & Chewy Gochujang King Oyster Mushroom Stir-fry
One-Pan Wonder: Easy & Delicious Gochujang King Oyster Mushroom Stir-fry Recipe
Introducing a delightful King Oyster Mushroom stir-fry with a wonderfully chewy texture and a savory, spicy kick! This dish, based on gochujang (Korean chili paste), is a true ‘rice thief’ – incredibly flavorful and perfect alongside steamed rice. It’s a must-try for mushroom lovers and even those who usually shy away from them!
Main Ingredients- 1 pack King Oyster Mushrooms (approx. 200-250g)
- A little cooking oil (approx. 1-2 Tbsp)
Seasoning Ingredients- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru oil (chili oil)
- 0.5 Tbsp minced garlic
- 2 Tbsp soy sauce
- 0.5 Tbsp brown sugar
- 1 Tbsp cooking wine (mirin)
- A little sesame oil (for finishing)
- A little sesame seeds (for finishing)
- A pinch of black pepper
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru oil (chili oil)
- 0.5 Tbsp minced garlic
- 2 Tbsp soy sauce
- 0.5 Tbsp brown sugar
- 1 Tbsp cooking wine (mirin)
- A little sesame oil (for finishing)
- A little sesame seeds (for finishing)
- A pinch of black pepper
Cooking Instructions
Step 1
First, trim the very bottom of the King Oyster Mushrooms. Then, slice them lengthwise into pieces about 0.5 cm thick. Aim for slices that are neither too thick nor too thin; this will help achieve the best chewy texture.
Step 2
Heat a pan over medium heat and add about 1-2 tablespoons of cooking oil. Add the sliced mushrooms and stir-fry until they are lightly browned on all sides.
Step 3
Instead of immediately stir-frying, lightly searing the mushrooms like this helps to remove excess moisture, resulting in a much chewier and more delicious texture. Continue to cook until the surface of the mushrooms is lightly golden.
Step 4
Push the mushrooms to one side of the pan, or temporarily remove them to a plate. Add 1-2 tablespoons of chili oil to the empty part of the pan, then add the minced garlic. Sauté over low heat until fragrant. Once the garlic aroma is released, add the soy sauce, brown sugar, and gochujang to the pan, and stir-fry them together to create the sauce base.
Step 5
Once the sauce starts to bubble and simmer, with small bubbles appearing, add the seared King Oyster Mushrooms back into the pan. Mix them well with the sauce.
Step 6
Using a spatula or chopsticks, gently stir and toss the mushrooms to ensure the sauce coats them evenly. Keep the heat on medium-low to prevent the sauce from burning.
Step 7
When the mushrooms have absorbed most of the sauce and look glossy, add 1 tablespoon of cooking wine (mirin). Stir-fry for another minute to incorporate it. Mirin helps to eliminate any unwanted mushroomy odor and adds a subtle savory depth.
Step 8
Finally, sprinkle a pinch of black pepper and a generous amount of sesame seeds for a nutty aroma and flavor.
Step 9
Just before turning off the heat, drizzle in a little sesame oil for an extra layer of fragrance. Your delicious, chewy Gochujang King Oyster Mushroom Stir-fry is now ready! It’s best enjoyed immediately while hot.
Step 10
If you’re someone who usually finds mushrooms a bit bland or doesn’t eat them often, you’ll likely adore this Gochujang King Oyster Mushroom Stir-fry. The wonderfully chewy texture and the spicy-sweet sauce are incredibly appetizing, making it a fantastic mushroom side dish. Highly recommended to give it a try!
