If you love bold, savory flavors with a hint of heat, Gochujang Mushrooms will become your new obsession. This dish is a speedy weeknight hero that packs a punch of umami, thanks to the irresistible combo of Korean chili paste, earthy mushrooms, and a touch of garlic and ginger. Whether you want a knockout side, a vibrant rice bowl topper, or a plant-based taco filling, these Gochujang Mushrooms deliver big flavor with minimal fuss—perfect for spicing up your dinner routine.
Ingredients You’ll Need
The ingredient list for Gochujang Mushrooms is short and sweet, but each item brings something special to the table. Every component either deepens the flavor, adds a pop of color, or ties the whole dish together, so don’t skip a thing!
- Mushrooms (1 pound, cremini or button): These soak up the gochujang sauce beautifully and offer a meaty, satisfying bite.
- Sesame oil (1 tablespoon): Adds a nutty aroma and authentic Korean flavor right from the start.
- Neutral oil (1 tablespoon): Keeps the mushrooms from sticking and lets the other flavors shine; canola or vegetable oil both work great.
- Garlic (2 cloves, minced): Brings that irresistible, savory backbone to the dish.
- Gochujang (1 tablespoon): The signature Korean chili paste delivers heat, depth, and a little sweetness all in one.
- Soy sauce (1 tablespoon): Provides saltiness and umami, balancing the spice of the gochujang.
- Rice vinegar (1 teaspoon): Brightens everything up with a gentle tang.
- Honey or maple syrup (1 teaspoon): Adds a touch of sweetness to round out the flavors—use maple syrup for a vegan option.
- Grated ginger (½ teaspoon): Lends a fresh, zesty kick that wakes up the palate.
- Sliced green onions and sesame seeds (for garnish): A sprinkle of both adds color, crunch, and a final flourish of flavor.
How to Make Gochujang Mushrooms
Step 1: Sauté the Mushrooms
Start by heating both the sesame oil and neutral oil in a large skillet over medium-high heat. Once the oils shimmer, add the halved mushrooms. Let them cook for 6 to 8 minutes, stirring every so often, until they turn golden brown and tender. As they cook, the mushrooms release their moisture and then concentrate all those savory flavors—don’t rush this part!
Step 2: Add Garlic and Ginger
Reduce the heat to medium, then toss in the minced garlic and grated ginger. Sauté everything for about a minute, just until the garlic is fragrant and the ginger’s zingy aroma fills your kitchen. This step brings real depth and warmth to your Gochujang Mushrooms.
Step 3: Mix Up the Sauce
In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, and honey or maple syrup. This simple but mighty sauce is the heart of the recipe—it’s spicy, tangy, salty, and just a little sweet, hitting every taste bud in the best way.
Step 4: Coat and Finish
Pour the sauce into the skillet with your mushrooms, garlic, and ginger. Stir well so every mushroom is glossy and evenly coated. Let everything simmer for another 2 to 3 minutes; the sauce will thicken a bit and cling to the mushrooms, creating a luscious, sticky glaze. Remove from heat, and you’re ready for the finishing touches!
How to Serve Gochujang Mushrooms
Garnishes
A generous sprinkle of sliced green onions and toasted sesame seeds makes these Gochujang Mushrooms look as good as they taste. The green onions add freshness and color, while the sesame seeds bring a delicate crunch and extra nuttiness—don’t skip this final flourish!
Side Dishes
These mushrooms are incredibly versatile! Serve them as a side alongside steamed jasmine rice, fluffy quinoa, or even tucked next to grilled tofu. They also shine on a vibrant grain bowl with pickled veggies and greens. For a Korean-inspired spread, pair them with kimchi and a quick cucumber salad.
Creative Ways to Present
Get playful with your Gochujang Mushrooms by piling them into lettuce cups for a light, hand-held appetizer, or spooning them into warm corn tortillas for spicy, vegetarian tacos. Stir them into stir-fries, or even scatter them over avocado toast for a breakfast with a kick. The bold flavors work just about anywhere you want a punch of umami and heat!
Make Ahead and Storage
Storing Leftovers
Store any leftover Gochujang Mushrooms in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making them perfect for meal prep or quick lunches throughout the week. The flavors actually deepen as they sit, so don’t be afraid to plan for leftovers!
Freezing
While you can technically freeze Gochujang Mushrooms, keep in mind that mushrooms may lose some of their firm texture after thawing. If you do freeze them, use a freezer-safe container and enjoy them within a month for the best taste and texture.
Reheating
To reheat, simply warm the mushrooms in a skillet over medium heat until hot, stirring occasionally. You can also microwave them in short bursts, but reheating on the stovetop will help preserve their texture and keep the glaze glossy and delicious.
FAQs
Can I use different types of mushrooms for this recipe?
Absolutely! While cremini or button mushrooms are classic, shiitake or oyster mushrooms add a unique twist and soak up the gochujang sauce beautifully. Just keep the pieces similar in size for even cooking.
Is this dish spicy?
Gochujang Mushrooms have a pleasant, moderate heat from the gochujang, but it’s not overwhelming. If you’re sensitive to spice, start with a bit less gochujang and add more to taste.
Can I make this gluten-free?
Yes! Simply use a gluten-free soy sauce or tamari. Gochujang is sometimes made with wheat, so check the label for a gluten-free variety if needed.
What proteins can I add to make it a main dish?
Crispy tofu cubes or steamed edamame make fantastic protein additions. Toss them in with the mushrooms during the final sauté for a more filling, well-rounded meal.
Can I double the recipe?
Definitely! Just use a larger skillet or cook the mushrooms in batches to ensure they brown nicely. Doubling works well for meal prepping or serving a crowd.
Final Thoughts
If you’ve been craving a dish that’s quick, bold, and utterly satisfying, give these Gochujang Mushrooms a try. They’re the kind of recipe you’ll reach for again and again—easy enough for weeknights, impressive enough for guests, and always bursting with flavor. I can’t wait for you to dig in!
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Gochujang Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Vegan
Description
Gochujang Mushrooms are a flavorful Korean-inspired vegan side dish featuring tender cremini or button mushrooms sautéed to perfection, then coated in a savory, spicy, and slightly sweet gochujang sauce. Perfect as a side dish, rice bowl topper, or vegetarian taco filling, this quick and easy recipe is packed with umami and garnished with fresh green onions and sesame seeds for added texture and aroma.
Ingredients
Mushrooms and Oils
- 1 pound mushrooms (cremini or button), cleaned and halved
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil (like canola or vegetable)
Sauce and Aromatics
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- ½ teaspoon grated ginger
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Heat oils and cook mushrooms: Heat the sesame oil and neutral oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they are browned and tender.
- Add garlic and ginger: Reduce the heat to medium. Add the minced garlic and grated ginger to the pan and sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Prepare and add sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, and honey or maple syrup. Pour this sauce into the skillet with the mushrooms and stir well to coat all the mushrooms evenly.
- Finish cooking: Cook for another 2 to 3 minutes, allowing the sauce to thicken slightly and cling to the mushrooms, enhancing their flavor.
- Garnish and serve: Remove the skillet from the heat. Garnish the mushrooms with sliced green onions and sesame seeds just before serving for a fresh and nutty finish.
Notes
- These mushrooms are perfect as a side dish, rice bowl topper, or vegetarian taco filling.
- For extra protein, add tofu or edamame when serving.
- To keep the recipe gluten-free, use gluten-free soy sauce.
- Adjust the amount of gochujang to your preferred spice level.
- Use maple syrup instead of honey for a vegan option.
Nutrition
- Serving Size: ½ cup
- Calories: 110
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
