Spicy and Tangy Oyster Mushrooms recipe - ingredients, nutrition and when to eat it
This tangy side dish features lightly blanched oyster mushrooms tossed in a gochujang and vinegar dressing.
This tangy side dish features lightly blanched oyster mushrooms tossed in a gochujang and vinegar dressing. The chewy mushrooms soak up the spicy, sour seasoning, making this a refreshing addition to the table.
Vegetables · 15 minutes to cook
Nutrition (per 185.3g serving): 83.8 kcal · protein 5.1g · carbohydrate 14.3g · fat 3.3g · sodium 426.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the mushrooms well so their moisture doesn’t thin out the dressing.
Tips: Instead of adding all the dressing at once, add it gradually and taste as you go to balance the heat and tang.
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Ingredients (1 serving)
- Oyster mushrooms — 150 g
- Gochujang — 0.5 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 clove
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp