Spicy & Sweet Stir-Fried Mushroom Dubu-gogi Style
Spicy and Sweet Mushroom Stir-Fry (Dubu-gogi Style)
Got leftover mushrooms at home and not sure what to make? I’ve got the perfect dish for you! Introducing ‘Spicy Mushroom Stir-Fry,’ made extra flavorful. It’s a fantastic way to use up those mushrooms and create a delicious, savory meal.
Main Ingredients- 5 Shiitake mushrooms (sliced about 1cm thick)
- 1 pack King oyster mushrooms (trim the base and shred)
- 1 Green onion (sliced diagonally)
- 1/2 Onion (sliced thinly)
Spicy Seasoning- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1/2 Tbsp Sugar
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Perilla oil
- 1 Tbsp Toasted sesame seeds
- Pinch of Black pepper
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1/2 Tbsp Sugar
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Perilla oil
- 1 Tbsp Toasted sesame seeds
- Pinch of Black pepper
Cooking Instructions
Step 1
First, prepare the shiitake mushrooms. Trim off the tough stem ends from 5 fresh shiitake mushrooms and slice them about 1cm thick. Slicing them thickly will give a satisfying chew.
Step 2
Next, rinse the king oyster mushrooms lightly under running water. Trim off the firm base. Gently shred the mushrooms lengthwise into bite-sized pieces. Shredding helps them absorb the seasoning better.
Step 3
Wash the green onion, trim off the green tops, and slice it diagonally into about 3-4cm lengths. The natural sweetness of the onion will add depth to the dish.
Step 4
Peel the half onion and slice it into thin strips, similar in length to the green onion. Sliced onions become tender and sweet when cooked, adding a lovely texture.
Step 5
Now, let’s make the delicious seasoning. In a bowl, add 2 tablespoons of gochujang. This forms the flavorful base.
Step 6
Next, add 2 tablespoons of gochugaru (Korean chili flakes) for a spicy kick. You can adjust the amount based on your spice preference.
Step 7
Add 1 tablespoon of soy sauce to bring in a savory umami flavor.
Step 8
Stir in 1/2 tablespoon of sugar to add a subtle sweetness. It’s best to keep the sweetness balanced.
Step 9
Add 1 tablespoon of oligosaccharide (or corn syrup) for a glossy finish and a smoother texture. This also helps the sauce thicken slightly.
Step 10
Pour in 1 tablespoon of perilla oil. Using perilla oil instead of sesame oil gives a deeper, nuttier aroma.
Step 11
Finally, add 1 tablespoon of toasted sesame seeds for a nutty flavor and visual appeal.
Step 12
Add a pinch of black pepper. Using a spoon, mix all the seasoning ingredients thoroughly until well combined. Ensure the gochujang is smoothly incorporated.
Step 13
Heat 2 tablespoons of cooking oil (like canola or grapeseed oil) in a frying pan over high heat. Add all the prepared mushrooms, green onion, and onion. Stir-frying over high heat helps retain the vegetables’ crispness by quickly evaporating excess moisture.
Step 14
Once the vegetables are slightly softened, pour in all the prepared seasoning sauce. Quickly stir-fry to coat everything evenly. Continue to cook until the mushrooms are tender and the sauce has thickened slightly, coating the ingredients beautifully. This is when it’s done!
Step 15
Even without meat, the thickly sliced shiitake mushrooms provide a wonderfully chewy texture, making this dish feel substantial and satisfying. The unique umami of the mushrooms combined with the spicy-sweet sauce makes it a perfect side dish for rice.
Step 16
If you prefer the milder, more delicate flavor of fresh shiitake mushrooms over dried ones, why not try using them in this recipe today? It’s a simple stir-fry that turns into a delightful side dish with minimal effort.
