Gochujang Mushroom Muchim
King oyster mushrooms are pan-seared until golden, shredded, and tossed with a savory, spicy gochujang seasoning. Their firm, meaty texture holds the sauce well, making this an easy plant-based dish with plenty of flavor.
In Korean cooking, muchim generally refers to ingredients that are mixed with a seasoned sauce. Serve these gochujang mushrooms as a side dish (banchan) or use them to add flavor and texture to rice, noodles, tacos, and burgers.
INGREDIENTS
3 king oyster mushrooms
1 Tablespoon olive oil or avocado oil
Optional garnish: sesame seeds and sliced green onions
Seasoning (adjust to taste)
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon gochujang
½–1 Tablespoon sweetener
1 garlic clove, minced
DIRECTIONS
Clean the mushrooms with a damp paper towel to remove any dirt, then slice them lengthwise.
Heat the oil in a pan over medium heat. Add the mushrooms and cook for a few minutes on each side, until golden brown and tender.
Transfer the mushrooms to a bowl. Once they are cool enough to handle, shred them lengthwise into strips.
In a separate bowl, combine the soy sauce, rice vinegar, sesame oil, gochujang, sweetener, and garlic.
Add the seasoning to the shredded mushrooms and toss until evenly coated. Taste and adjust the seasoning as needed. Top with sesame seeds and sliced green onions, if desired.
