Gochujang Mushrooms, a quick and easy stir-fry that comes together very quickly. Paired with rice, it makes a great weeknight meal. You can also serve it as a side to an Asian style meal.
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If you enjoy mushrooms, have I got a treat for you.
Mushrooms are such versatile little things. They can be used in soups, stir fries, curries, pastas … the list goes on. So many different cultures and cuisines have such great recipes using mushrooms. Today, we’re doing a take on a Korean Inspired Mushroom stir-fry. While you can serve this as a side, I love serving this up with some rice and an Asian-style salad. That in itself makes for a nice little weeknight meal.
Korean Inspired Gochujang Mushrooms
Cuisine: AsianDifficulty: Easy4
servings10
minutes15
minutesGochujang Mushrooms, a quick and easy stir-fry that comes together very quickly. Paired with rice, it makes a great weeknight meal.
Ingredients
500gms mushrooms, sliced (I use a mix of shitake, oyster, button, king brown)
2 cloves garlic, finely chopped
1 1/2 onion, peeled and cubed
1/2 green capsicum, cubed
1/2 red capsicum, cubed
2 spring onions, sliced (Keep the whites and greens seperate)
1 teaspoon cornstarch
Sesame seeds to garnish
- For the sauce –
1 tablespoon Gochujang
2 tablespoons Soy sauce
2 tablespoons Mirin
2 tablespoons Agave or Brown sugar
1/2 teaspoon Gochugaru
A few spoons of neutral cooking oil
Directions
- Mix all the ingredients for the sauce and 1 tablespoon of water in a large bowl. Add the chopped mushrooms and mix through. Leave this to marinade for about 10 minutes.
- Heat a tablespoon of oil in a large pan and saute the onions till they develop a slight char. You still want the onions to have a slight crunch. When it reaches this stage, take the onions out in a plate and set aside.
- Add a little more oil to the pan and saute the red and green capsicum to the pan. Saute for a couple of minutes. Like the onions, the capsicum should still have a little crunch. Take the capsicum out in a plate and set them aside. You can add the cooked capsicum and onions to the same plate.
- Add a spoon of oil to the same pan and add the mushrooms to the pan. Do this in a couple of batches to avoid overcrowding the pan. Also, add just the mushrooms at this stage. Do not add any of the sauce. Make sure you save the sauce. We will use it later.
- Add the cornstarch to the remaining sauce and stir thoroughly.
- Once the mushrooms have developed a nice colour and have cooked. Add the sauce and cornstarch slurry to the pan and mix well. Once the sauce starts thickening, move it to one side of the pan. Add a teaspoon more oil to the vacant side of the pan and saute the garlic for a few seconds or till it gets nice and fragrant. Quickly mix it through the mushrooms.
- Next, add the spring onion whites and let them cook for a minute.
- Add the cooked onions and capsicum to the pan and stir through.
- Let everything cook till everything has heated through.
Serve hot with some rice. Top with the spring onions greens and some sesame seeds.
Enjoy!
Recipe Video
