Gochujang King Oyster

Check out our latest #Veganuary recipe for "scallops", Korean style!

FOR THE GOCHUJANG GLAZE

  • 1 tablespoon toasted sesame oil
  • 1 tablespoon garlic, finely minced
  • 1 teaspoon ginger, finely minced
  • 3 tablespoons water
  • 1 tablespoon brown sugar
  • 1/2 tablespoon rice vinegar
  • 1/2 teaspoon red MykChilli sauce
  • 2 tablespoons Gochujang Sauce
DIRECTIONS:
  1. Heat sesame oil in a sauce pot. Add garlic and ginger and sauté until soft but not brown.
  2. Add the remaining ingredients and mix. Let simmer for 15 minutes. It will thicken up slightly. Can add more water if sauce becomes too thick.

NOW MAKE THE MUSHROOMS:
  1. Wash 3 large King oyster mushrooms and pat dry with a paper towel.
  2. Cut off the cap and the very bottom of mushrooms (keep aside for making vegetable stock in future).
  3. Cut the remaining stem into 1-1.5 inch thick pieces. Score top and bottom with a knife.
  4. Heat up a pan to medium-high, add 1 tablespoon sesame oil and 1/2 teaspoon grated ginger and sauté for a minute.
  5. Then place the mushrooms in the pan and let them cook on each side for approximately 5-6 minutes till the mushrooms brown nicely on the top and bottom. Don't turn too quickly. Season with salt.
  6. Once the mushrooms have browned nicely on each side pour the sauce over them and let it mix for 2 minutes.
  7. Transfer to plate and top with white sesame seeds and chopped scallions.
  8. Serve hot. Enjoy!