Grilled Gochujang Mushrooms

This quick and easy recipe for Grilled Gochujang Mushrooms does not compromise on taste or texture. After marinating and grilling, a final glaze in the reduced sauce brings out the perfect balance of sweet, spicy, and umami flavours, coating every inch of these delectable mushrooms.

Crafted with a blend of soy sauce, gochujang, mirin, and aromatic seasonings like garlic and sesame, the marinade elevates these mushrooms to a new level. The grilling process creates a delightful char, infusing each piece with a smoky essence.

Serve these mouthwatering grilled gochujang mushrooms over a bed of rice, alongside potatoes, noodles, or paired with your favourite veggies for a wholesome, flavoursome meal. Get ready to savour an explosion of Korean-inspired tastes that will leave you craving more!

Ingredients

Gochujang Sauce

• Soy sauce
• Gochujang
• Mirin (or another rice wine)
• Sugar
• Garlic cloves
• Sesame seeds
• Sesame oil

Mushrooms

• Baby king oyster mushrooms
• Avocado oil

Instructions

Mix all the ingredients for the sauce together in a bowl.

Place the mushrooms in a bowl or on a tray and pour about half the sauce over the mushrooms. Reserve the other half of the sauce.

Gently mix the mushrooms with your hands to completely coat each mushroom. Be careful not to break the mushroom tops. Marinate the mushrooms for 20 to 30 minutes.

Preheat the grill to medium high.

Shake the excess marinade off the mushrooms as you place them, cut side down on the grill (Do not discard the excess sauce in the pan). Cook the mushrooms for 3 to 4 minutes, until lightly charred. Flip the mushrooms and cook for 2 to 3 minutes more.

While the mushrooms cook on the second side, preheat the oil in a large skillet.

Once charred on both sides, add the mushrooms to the preheated skillet and pour over the reserved sauce and excess marinade. Cook the mushrooms in the sauce until it starts to thicken and glaze the mushrooms. 3 to 4 minutes.

What to Serve with Grilled Gochujang Mushrooms

Serve the hot mushrooms as a meal over rice, potatoes, or noodles with other veggies of your choice for a vegan or vegetarian option.

We served them here as a side with grilled Grilled Frenched Rack of Lamb and Garlic-Ginger Bok Choy. Watch how this meal was made here.

Variation – Butterflied Chicken Drumsticks & Mini King Oyster Mushrooms

I doubled the recipe for the gochujang sauce. Then butterflied chicken drumsticks, pat them dry and seasoned them with Korean red chili pepper flakes (a combination of red pepper flakes and salt). They were placed on the indirect zone of the grill, then sauced at the end and then quickly seared.

The mini king oyster mushrooms were skewered and drizzled with olive oil. Grilled and sauced at the end of the cook, set aside until the rest of the meal was finished.

You can watch this meal was made here.

Related

Other Korean-Inspired dishes we love:

Grilled Gochujang Mushrooms

This quick and easy Grilled Gochujang Mushrooms recipe does not compromise on taste or texture. After marinating and grilling, a final glaze in the reduced sauce brings out the perfect balance of sweet, spicy, and umami flavours, coating every inch of these delectable mushrooms.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Marinating Time 30 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine Korean

Servings 4 People

Ingredients

  

1x2x3x

Gochujang Sauce

• 3 tablespoons soy sauce
• 3 tablespoons gochujang
• 6 tablespoons mirin or other rice wine
• 3 to 4 tablespoons sugar to taste
• 6 cloves garlic minced
• 1 ½ teaspoon sesame seeds
• 1 ½ tablespoons sesame oil

Mushrooms

• 400 g baby king oyster mushrooms (12-16 mushrooms) cut in half lengthways.
• 1 tablespoon avocado oil

Instructions

 

• Mix all the ingredients for the sauce together in a bowl.
• Place the mushrooms in a bowl or on a tray and pour about half the sauce over the mushrooms. Reserve the other half of the sauce.
• Gently mix the mushrooms with your hands to completely coat each mushroom. Be careful not to break the mushroom tops. Marinate the mushrooms for 20 to 30 minutes.
• Preheat the grill to medium high.
• Shake the excess marinade off the mushrooms as you place them, cut side down on the grill (Do not discard the excess sauce in the pan). Cook the mushrooms for 3 to 4 minutes, until lightly charred. Flip the mushrooms and cook for 2 to 3 minutes more.
• While the mushrooms cook on the second side, preheat the oil in a large skillet.
• Once charred on both sides, add the mushrooms to the preheated skillet and pour over the reserved sauce and excess marinade. Cook the mushrooms in the sauce until it starts to thicken and glaze the mushrooms. 3 to 4 minutes.
• What to Serve with Grilled Gochujang Mushrooms

  Serve the hot mushrooms as a meal over rice, potatoes, or noodles with other veggies of your choice for a vegan or vegetarian option.

  We served them here as a side with grilled Grilled Frenched Rack of Lamb and Garlic-Ginger Bok Choy. Watch how this meal was made here.

Keyword baby king oyster mushrooms, gochujang sauce uses, king oyster mushroom recipe korean, recipe for gochujang sauce

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