Kool Korean Style Oyster Mushrooms

A great entrée for Asian night.

I came across this recipe cooking in an Asian restaurant. It is spicy, but not too hot. Serve with soy and sesame oil dipping sauce, a great company for flavour, and to help reduce some spiciness.

Not too hot, but just the right amount of spiciness.

Use Korean gochujang paste to give it authentic and correct flavour. Using your regular or favourite chilli sauce won't give it the right flavour or sweetness.

RECIPE

Makes 2 Serves

Preparation & Cooking Time: Roughly 2 Hours & 10 Minutes

INGREDIENTS

150 Grams Oyster Mushrooms Broken Apart (If Together)

1 Spring Onion (Shallot, Green Onion, Scallion) Sliced

2 Garlic Cloves Diced

3 Tablespoons Korean Gochujang Paste

1 Tablespoon Chilli Flakes

2 Tablespoons Sugar

2 Tablespoons Soy Sauce

1 Tablespoon Sesame Oil

1 Tablespoon Sesame Seeds

1 Pinch Black Cracked Pepper

DIRECTIONS

Roughly dice the garlic. Slice the Spring Onion. Break apart the oyster mushrooms if needed. In a bowl, add all the ingredients. Give it a good mix. Marinade the mix and refrigerate for two hours.

Use some spray oil or a small amount of oil in a pan and heat it on high heat. Once the oil is hot, add the mushroom mixture and toss until the mushrooms are sauteed. Once the sauce is reduced and the mushrooms are cooked, it's ready to serve.

Add the mushrooms in a bowl. Serve with some soy and sesame oil dipping sauce. Add some sesame seeds on top for garnish Enjoy!