Spicy Gochujang Glazed King Oyster Mushrooms

Name: Spicy Gochujang Glazed King Oyster Mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Korean-inspired
Ingredients: 1 lb King oyster mushrooms; 2 tbsp Vegetable oil; 2 tbsp Gochujang (Korean chili paste); 1 tbsp Honey; 1 tbsp Soy sauce; 1 tsp Sesame oil; 1 clove, minced Garlic; 1/4 tsp Salt; 1/4 tsp Black pepper; for garnish Toasted sesame seeds; for garnish, thinly sliced Scallions

70% chuẩn vị · Korean-inspired

A creative twist featuring king oyster mushrooms pan-seared and then coated in a sweet and spicy gochujang glaze, offering a bold flavor profile.

Đánh giá công thức này

Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.

Chưa có đánh giá.

Nguyên liệu

King oyster mushrooms1 lb
Vegetable oil2 tbsp
Gochujang (Korean chili paste)2 tbsp
Honey1 tbsp
Soy sauce1 tbsp
Sesame oil1 tsp
Garlic1 clove, minced
Salt1/4 tsp
Black pepper1/4 tsp
Toasted sesame seedsfor garnish
Scallionsfor garnish, thinly sliced

Các bước

1
Clean and slice king oyster mushrooms into 1/2-inch thick rounds.
2
Heat vegetable oil in a skillet over medium-high heat. Sear mushrooms for 3-4 minutes per side until golden brown.
3
While mushrooms sear, whisk together gochujang, honey, soy sauce, sesame oil, minced garlic, salt, and pepper in a small bowl.
4
Reduce heat to medium-low. Pour the glaze over the mushrooms in the skillet.
5
Toss gently to coat the mushrooms evenly. Cook for 1-2 minutes until the glaze thickens and coats the mushrooms.
6
Serve immediately, garnished with toasted sesame seeds and sliced scallions.

Công thức tương tự

Bạn cũng có thể thích những công thức Dishkin này.

Bánh Thuẫn with Coconut Jelly (Creative Twist)

60% chuẩn vị

Dessert Fusion Vietnamese

Bánh Thuẫn with Coconut Jelly (Creative Twist)

A creative variation of Bánh Thuẫn incorporating layers of smooth coconut jelly for an extra creamy texture and enhanced coconut flavor, offering a delightful contrast to the chewy cake layers.

90 phút

Rice flour · Tapioca starch · Sugar · Coconut milk

Bánh Khảo Nhan Dừa (Coconut Mung Bean Rice Flour Cake)

75% chuẩn vị

Dessert Fusion Snack

Bánh Khảo Nhan Dừa (Coconut Mung Bean Rice Flour Cake)

A creative twist on Bánh Khảo, incorporating shredded coconut into the mung bean filling for added texture and tropical flavor. This variation offers a delightful chewiness with a fragrant, slightly sweet filling.

100 phút

Glutinous rice flour · Mung beans (split, no skin) · Shredded coconut (unsweetened) · Sugar

Bánh Khảo Chay (Vegetarian Mung Bean Rice Flour Cake)

80% chuẩn vị

Dessert Vegetarian Vietnamese

Bánh Khảo Chay (Vegetarian Mung Bean Rice Flour Cake)

A vegetarian variation of Bánh Khảo, using only mung bean paste as filling, offering a lighter, sweeter taste. Still retains the chewy texture and is often enjoyed as a dessert or snack.

90 phút

Glutinous rice flour · Mung beans (split, no skin) · Sugar · Vanilla extract

Bánh Ú Tro 'Quick Soak' with Coconut Milk

70% chuẩn vị

Dessert Fusion Vietnamese

Bánh Ú Tro 'Quick Soak' with Coconut Milk

A creative adaptation of Bánh Ú Tro, this version uses a quicker soaking method for the rice and incorporates coconut milk into the filling for a richer, more aromatic flavor. It still utilizes ash water for the characteristic texture but aims for a slightly faster preparation time.

180 phút

Glutinous rice · Mung beans · Coconut milk (full fat) · Banana leaves