Gochujang is a Korean chili paste with both savory and sweet characters. It's rather mild per my taste, at least opposed to Chinese chili sauce. It can be used like regular chili sauce, adding another layer of flavor to the food you make. Due to its paste-like consistency, it can easily turn into glaze, like the recipe here for king oyster mushrooms.
Gochujang glazed king oyster mushroom -
Ingredients?
- 4 medium king oyster mushrooms
- 1 string scallion
- 2 tablespoons sesame oil
- Some toasted white sesame seeds
Sauce:
- 1 garlic clove
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon Chinese rice cooking wine
- 1/2 teaspoon granulated sugar
How?
Peel and grate the garlic then add to a bowl. Also add in all other ingredients listed under the "sauce" section. Mix till blended.
Finely chop the scallion, which will be used for garnish in the end. Trim the bottom of the king oyster mushroom then slice it, about 1 mm thickness.
Use a non-stick pan, drizzle about 2 tablespoons of sesame oil over and turn to medium heat. Once the surface warms up, add in mushroom slices and sear for about 30 seconds. Flip to the other side and continue to sear for another 30 seconds.
Pour in the sauce mixture and turn to medium high heat. Be careful because the heat might cause the sauce to splash a little bit, perhaps take a kitchen towel to guard yourself in the beginning.
Use medium high heat and continue to cook till the sauce turns sticky and slightly thickened, like a glaze. Plate and garnish with some toasted white sesame seeds and chopped scallion.
Despite its color, this dish is not that spicy at all. Most of the spicy flavor has been toned down with the seasonings used.
You can serve the king oyster mushroom hot or cold, both works fine. As for myself, some steamed rice to eat along sounds like a good idea.
Other recipe using gochujang:
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