Add a punch of flavour to your mushrooms with some simple pantry items. This savoury Gochujang Mushroom recipe is the perfect side to any meal or enjoyed on its own over some rice or noodles!
These gochujang mushrooms are spicy but with a hint of sweetness and work wonderfully as a standalone dish or as a side dish. It’s simple, doesn’t take long to make, and is beyond flavourful. Even H, who’s not a fan of mushrooms loves it!
Mushrooms have always been one of my go-to grocery list items. I always pick up a handful of mushrooms whenever I go to the store as I find they go with everything. They’re the perfect side that goes with breakfast, lunch, and dinner. They have this meaty texture to them, making it perfect if you’re trying to cut down on meat but love the texture.
Ingredients You’ll Need
- mushrooms — I use baby bellas and slice them myself. Feel free to save time by buying presliced mushrooms.
- gochujang — aka hot pepper paste. Keep in mind that they come in different level of spiciness. You can get the super spicy one or mild one depending on your preference.
- soy sauce — I reccomend using low sodium soy sauce.
- mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey
- brown sugar — don’t skip it, I love the sweetness it adds and it helps balance out the spicy notes from the gochujang.
- water
- oil — feel free to use olive oil or sesame oil to saute the mushrooms with.
- cornstarch — not pictured above but this is optional. If you want a thick sauce, add cornstarch to the reserved marinade.
- to serve, I recommend some rice to turn this into a simple but delicious mushroom bowl!
How To Make Gochujang Mushrooms
- In a bowl, combine the gochujang, soy sauce, mirin, brown sugar, and water.
- Add the sliced mushrooms. Toss to combine and let it marinate for 10 minutes. Longer if you’d like.
- In a skillet on medium heat, add in the oil and add the mushrooms to the skillet. Hold off on adding the marinade at the bottom of the bowl. Sauté the mushrooms until the mushrooms are cooked through.
- To the reserved marinade, add cornstarch and mix to combine. Add the marinade to the skillet and simmer until the sauce is thick and coating the sliced mushrooms to your liking. You can skip this step if you don’t want saucy mushrooms but I highly recommend it!
- Once thickened, serve immediately as a side or overtop a bowl of rice to make this into an easy mushroom bowl for lunch or dinner. I garnish with sesame seeds and green onions.
Recipe Tips and Notes
- I like to taste the marinade before adding the mushrooms. I recommend starting with 1 tbsp of brown sugar and adding another tbsp if it’s too spicy for your tastes.
- The mushrooms will release some liquid as they cook, it’s normal!
Variations / What To Serve With
- Add in fresh ginger if available for extra flavour.
- Stir fry diced bacon, sausage, or chickpeas with the mushrooms for extra protein
- I like to serve mine with a side of kimchi and other vegetables.
- Swap the baby bella mushrooms for sliced king oyster mushrooms.
- Other recipes you can serve it with is pickled carrots, pickled cabbage, bulgogi beef bowls, and Korean glass noodles.
Make Ahead Tips
- Meal prep: once cooled, store the gochujang mushrooms in an airtight container for up to 4 days in the fridge. You can portion it out with some jasmine rice or basmati rice as a meal prep if you prefer. It also goes well with coconut rice and purple rice!
Gochujang Mushroom Bowl
Add a punch of flavour to your mushrooms with some simple pantry items. This savoury Gochujang Mushroom recipe is the perfect side to any meal or enjoyed on its own over some rice or noodles!
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Servings: 2 servings
Ingredients
- 15-16 oz mushrooms, sliced
- 1 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1-2 tbsp brown sugar
- 1 tbsp water
- 1 tbsp oil
- 1 tsp cornstarch
Optional to Serve
- rice
- green onions
- sesame seeds
Equipment
- Non-stick skillet
Instructions
- In a bowl, combine the gochujang, soy sauce, mirin, brown sugar, and water.
- Add the sliced mushrooms. Toss to combine and let it marinate for 10 minutes. Longer if you’d like.
- In a skillet on medium heat, add in the oil and add the mushrooms to the skillet. Hold off on adding the marinade at the bottom of the bowl. Sauté the mushrooms until the mushrooms are cooked through.
- To the reserved marinade, add cornstarch and mix to combine. Add the marinade to the skillet and simmer until the sauce is thick and coating the sliced mushrooms to your liking. You can skip this step if you don’t want saucy mushrooms but I highly recommend it!
- Once thickened, serve immediately as a side or overtop a bowl of rice to make this into an easy mushroom bowl for lunch or dinner. I garnish with sesame seeds and green onions.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 177kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 678mg | Potassium: 743mg | Fiber: 2g | Sugar: 15g | Vitamin A: 16IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 2mg
Nutrition Disclaimer
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HD says
Delicious!!
Carmy says
Thank you!