Description
Gochujang Mushrooms is a quick and flavorful Korean-inspired dish featuring sautéed shiitake or cremini mushrooms tossed in a spicy, savory, and slightly sweet gochujang sauce. Perfect as a side dish or a savory topping, this recipe brings bold umami flavors to your table in just 20 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups fresh shiitake or cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 green onions, chopped
Sauce Ingredients
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
Instructions
- Prepare Mushrooms: Clean the mushrooms thoroughly and slice them evenly to ensure consistent cooking.
- Sauté Mushrooms: Heat sesame oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they turn golden brown and begin to soften.
- Add Garlic: Stir in the minced garlic during the last minute of cooking to infuse the mushrooms with aromatic flavor without burning the garlic.
- Mix Sauce: In a small bowl, whisk together gochujang, low-sodium soy sauce, honey or maple syrup, and lemon juice until the sauce is smooth and well combined.
- Combine and Cook: Pour the prepared sauce over the sautéed mushrooms in the skillet and cook for an additional 2 to 3 minutes, stirring gently, until the sauce is heated through and coats the mushrooms evenly.
- Finish and Serve: Remove from heat and sprinkle chopped green onions over the top for a fresh, crisp finish. Serve warm as a side dish or topping.
Notes
- Use shiitake mushrooms for a more intense umami flavor or cremini for a milder taste.
- Adjust the amount of gochujang based on your preferred spice level.
- Maple syrup is a great vegan alternative to honey.
- This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra texture, garnish with toasted sesame seeds before serving.
