Spicy and Tangy King Oyster Mushrooms recipe - ingredients, nutrition and when to eat it
This tangy side dish is made by tossing blanched or grilled king oyster mushrooms in a gochujang and vinegar dressing.
This tangy side dish is made by tossing blanched or grilled king oyster mushrooms in a gochujang and vinegar dressing. The chewy mushrooms soak up the spicy, tangy flavor, making them a good match for rice and a refreshing choice for lunch or dinner.
Side dishes · 15 minutes to cook
Tips: Drain the mushrooms well so the dressing stays flavorful and doesn’t get watery.
Tips: For a deeper, toastier flavor, pan-sear them until golden without oil, let them cool, then toss with the dressing instead of blanching.
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Ingredients (1 serving)
- King oyster mushrooms — 2 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.1 tsp