Vegan King Oyster Mushroom Recipe

This Korean Gochujang King Oyster Mushrooms recipe is a really easy and tasty way to cook king oyster mushrooms! I love working with king oyster mushrooms for its versatility as well as gochujang or Korean chili paste for the kick of spice and umami it packs.

Nordic ceramic plate filled with thinly slice king ouster mushrooms in gochujang sauce

You can serve these mushrooms with rice, noodles, a salad, or even wrap these up to make some tacos! These are of course vegan and can be made gluten-free with a simple substitutes!

A bowl of rice topped with thinly slice king ouster mushrooms in gochujang sauce

THE RECIPE INSPIRATION

My love for Korean food and dishes such as bulgogi and Korean Fried Chicken. I love fusing together sweet, spicy, and savoury flavours.

SOME OF MY KOREAN RECIPES YOU MIGHT LOVE:

"Beef" Bulgogi Bowls
Spicy "Pork" Stir-Fry
Vegan Kimchi
Korean Beansprout Salad
Bibim Guksu (Korean Mixed Noodles)
Sundubu Jjigae (Korean Soft Tofu Stew)
Kimchi Pancakes or Kimchi Jeon
Pajeon (Korean Scallion Pancakes)
Yachaejeon (Korean Vegetable Pancakes)

KING OYSTER MUSHROOMS

Slice the mushrooms into 1/4-inch or around 0.5-cm thick pieces. If you're using extra large king oyster mushrooms you'll need to slice these into half before slicing them into thin pieces.

Thinly sliced whole fresh king oyster mushrooms on a bamboo cutting board and a knife

Thinly sliced whole fresh king oyster mushrooms on a bamboo cutting board

GOCHUJANG SAUCE/MARINADE

Mushrooms release a lot of liquid when cooked especially if these aren't cooked very quick in very high heat so this marinating process helps the mushrooms release some liquid while also absorbing some flavour.

For the sauce/marinade:

Simply mix all the ingredients together in a bowl. Feel free to adjust the seasoning to your taste.

A ceramic bowl with gochuang sauce and sesame seeds

MARINATING THE MUSHROOMS

Pour the marinade/sauce into the mushrooms. Leave the mushrooms to marinate for at least 20 minutes. You can leave these to marinate overnight in the fridge but do note that the mushrooms will continue to release liquid.

Thinly sliced king oyster mushrooms in a large stainless steel bowl with the gochujang sauce being poured in

Thinly sliced king oyster mushrooms marinating in the gochujang sauce

Don't discard the excess marinade/sauce!

PAN-FRYING THE MUSHROOMS

I used a cast iron pan for this recipe to give the mushrooms that nice char on both sides. I did however need to cook these in 2-3 batches.

Place the pieces of marinated mushroom one-by-one and lay them flat on the pan. Leave the mushrooms untouched for 2-3 minutes or until lightly charred and then flip over to repeat on the other side. Once nice and lightly charred on both sides, remove the mushrooms from the pan.

Repeat this for the rest mushrooms. I cooked my mushrooms in 3 batches.

Once all the mushrooms are lightly charred. Place them back into the pan and then pour in the remaining sauce/marinade. Leave the mushrooms to cook in the sauce until it starts to thicken and glazes the mushrooms.

A lodge cast iron pan with a splash of neutral oil

Marinated gochujang mushrooms searing on the cast iron Lodge pan

Pouring the leftover gochujang sauce marinade into the cast iron pan filled with mushrooms

SERVE YOUR GOCHUJANG MUSHROOMS AND ENJOY!

Turn off the heat and serve the mushrooms with rice or other carbs and veggies of your choice. You can also use these to pair with salads, in wraps, spring rolls, and more!

For this bowl, it's best enjoyed while hot!

OTHER KOREAN RECIPES YOU MIGHT LOVE:

"Beef" Bulgogi Bowls
Spicy "Pork" Stir-Fry
Vegan Kimchi
Korean Beansprout Salad
Bibim Guksu (Korean Mixed Noodles)
Sundubu Jjigae (Korean Soft Tofu Stew)
Kimchi Noodle Soup with Dumplings
Kimchi Noodle Stir-Fry
Jjajangmyeon
Kimchi Pancakes or Kimchi Jeon
Pajeon (Korean Scallion Pancakes)
Yachaejeon (Korean Vegetable Pancakes)

Looking for more Vegan Asian recipes?

You can get a copy of my upcoming cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I've tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Nordic ceramic plate filled with thinly slice king ouster mushrooms in gochujang sauce

Korean Gochujang King Oyster Mushrooms

This Gochujang King Oyster Mushrooms recipe is a really easy and tasty way to cook king oyster mushrooms! I love working with king oyster mushrooms for its versatility as well as gochujang or Korean chili paste for the kick of spice and umami it packs. You can serve these mushrooms with rice, noodles, a salad, or even wrap these up to make some tacos! These are of course vegan and can be made gluten-free with a simple substitutes!

Prep Time 10 mins

Cook Time 15 mins

Marinate Time 15 mins

Total Time 40 mins

Course Appetizer, Main Course

Cuisine Asian, Korean

Servings 3 people

Calories 113 kcal

Ingredients

Mushrooms

350 g fresh king oyster mushrooms 6-8 small pieces or 2-3 extra large ones

For Serving

Steamed rice
Sliced cucumber
Sesame seeds for topping
Sliced scallions or green onions for topping

Instructions

Slice the mushrooms into 1/4-inch or around 0.5-cm thick pieces. If you're using extra large king oyster mushrooms you'll need to slice these into half before slicing them into thin pieces.
Prepare the sauce/marinade: simply mix all the ingredients together in a bowl. Feel free to adjust the seasoning to your taste.
Pour the marinade/sauce into the mushrooms. Leave the mushrooms to marinate for at least 20 minutes. You can leave these to marinate overnight in the fridge but do note that the mushrooms will continue to release liquid.
Do not discard the excess sauce/marinade.
Cooking: Heat a large cast iron pan or skillet over medium. My pan cast iron pan is 10-inches (around 25 cm) in diameter. Once hot, add some oil.
Place the pieces of marinated mushroom one-by-one and lay them flat on the pan. Leave the mushrooms untouched for 2-3 minutes or until lightly charred and then flip over to repeat on the other side. Once nice and lightly charred on both sides, remove the mushrooms from the pan.
Repeat this for the rest mushrooms. I cooked my mushrooms in 3 batches.
Once all the mushrooms are lightly charred. Place them back into the pan and then pour in the remaining sauce/marinade. Leave the mushrooms to cook in the sauce until it starts to thicken and glazes the mushrooms.
Turn off the heat and serve the mushrooms with rice or other carbs and veggies of your choice. Best enjoyed while hot!

Notes

Rice Wine

If you don't consume alcohol you can replace the 2 tbsp rice wine with 2 tbsp of vegetable broth.

Gochujang

The gochujang here is what gives this dish that kick of spice and umami. If you don't have gochujang, the best substitute would be to use some miso paste and mix it with some chili sauce of your choice. You can start with 1/2 tbsp miso paste and 1/2 tbsp chili sauce of choice then mix it together.

NUTRITIONAL INFO

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