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!
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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 –
Gochujang Butterflied Drumsticks – FULL RECIPE HERE
You can watch how this meal was made here.
Gochujang Butterflied Drumsticks:
- Gochujang Sauce: We grilled 16 drumsticks, so we doubled the recipe for the gochujang sauce (See recipe card below.)
- Prep the Drumsticks: Place the drumstick on a cutting board, pat it dry with paper towels, and make sure it’s stable.
- Make the Cut: Use a sharp knife to slice lengthwise along the bone, starting from the thicker part near the top and cutting down toward the thin end. Be careful not to cut all the way through the bone.
- Open it Up: After making the cut, spread the meat open on both sides of the bone, almost like you’re “unfolding” it.
- Flatten: Press the butterflied drumstick flat with your hand, making sure the meat is evenly spread out.
- Season: Season them with Korean red chili pepper flakes (a combination of red pepper flakes and salt)
- Cook: The drumsticks are cooked over low heat for 30 minutes (with the lid closed) or an internal temperature of 155°F is reached, while turning occasionally. Next sauce the drumsticks and cook until the sauce sets. Then quickly char over high heat and are finish when an internal temperature of 175-180°F is reached . Serve and enjoy!
Mini King Oyster Mushrooms:
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.
Related
Other Korean-Inspired dishes we love:
Leave a Comment
If you get the chance to try this recipe for Grilled Gochujang Mushrooms please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James
📖 Recipe
Grilled Gochujang Mushrooms
Ingredients
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 MushroomsServe 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.
- Rate this Recipe If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
This was a great way to present the chicken legs with this delicious sauce! The mushrooms were so good with the sauce as well.
Hi Shanley,
WE are so happy you enjoyed them! The sauce elevates both the chicken & mushrooms to a new level. The grilling process creates a delightful char, infusing each piece with a smoky essence.
Happy Friday!
Elaine & James
These mushrooms were off the chains amazing. I’m always looking for different ways to flavor mushrooms and this really hit the mark. The combination of gochujang, mirin, soy and garlic was on point. And very easy to make. Went great with chicken and rice. I highly recommend this recipe!
Hi Sophie,
Thank you so much for your amazing feedback! I’m thrilled that you loved the Grilled Gochujang Mushrooms and found the flavours to be on point. Pairing them with chicken and rice sounds like a delicious idea! Your recommendation means a lot to us! Happy grilling! 🍄🔥
Elaine & James