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
Scale
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
