Air Fryer King Oyster Mushroom Chungmu Gimbap
Simple Vegetarian Recipe: Chewy King Oyster Mushrooms Cooked in Air Fryer with Refreshing Scallion Salad
Introducing a healthy and satisfying vegetarian Chungmu Gimbap recipe perfect for busy days. Made easily with an air fryer, it features delightfully chewy king oyster mushrooms and a crisp scallion salad for a fantastic combination. This dish is ideal as a special snack or a simple meal.
Main Ingredients
- 2 King Oyster Mushrooms (medium size)
- 4 Scallions or Spring Onions (small size)
- 1 serving Rice (approx. 200g)
- 2 sheets Roasted Gimbap Seaweed
- 1-2 Tbsp Olive Oil
- Pinch of Salt
King Oyster Mushroom & Scallion Salad Seasoning
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce
- 1 Tbsp Fish Sauce
- 1.5 Tbsp Water
- 1 Tbsp Vinegar
- 2 Tbsp Allulose or Oligosaccharide
- 0.3 Tbsp Minced Garlic (approx. 1/2 tsp)
- 0.5 Tbsp Sesame Oil (approx. 1 tsp)
- Pinch of Black Pepper
Rice Seasoning
- Pinch of Salt
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds (approx. 1 tsp)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce
- 1 Tbsp Fish Sauce
- 1.5 Tbsp Water
- 1 Tbsp Vinegar
- 2 Tbsp Allulose or Oligosaccharide
- 0.3 Tbsp Minced Garlic (approx. 1/2 tsp)
- 0.5 Tbsp Sesame Oil (approx. 1 tsp)
- Pinch of Black Pepper
Rice Seasoning
- Pinch of Salt
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds (approx. 1 tsp)
Cooking Instructions
Step 1
Prepare all your ingredients. Wash the king oyster mushrooms and trim off the very bottom. Wash the scallions and pat them dry.
Step 2
Cut the king oyster mushrooms into 4 equal pieces. Arrange them on your air fryer basket or tray. Lightly drizzle with olive oil and sprinkle with salt. Air fry at 190°C (375°F) for about 8 minutes, or until golden brown and slightly tender. Adjust cooking time based on mushroom size.
Step 3
Once the cooked mushrooms have cooled slightly, use two forks or your fingers to shred them lengthwise into bite-sized pieces. Shredding them along the grain helps maintain a pleasantly chewy texture, so avoid chopping them too finely.
Step 4
In a mixing bowl, combine all the seasoning ingredients for the mushroom and scallion salad: 2 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp fish sauce, 1.5 Tbsp water, 1 Tbsp vinegar, 2 Tbsp allulose, 0.3 Tbsp minced garlic, 0.5 Tbsp sesame oil, and a pinch of black pepper. Whisk everything together until well combined to create the dressing.
Step 5
Cut the scallions into lengths of about 3-4 cm (1.2-1.6 inches). Place the shredded king oyster mushrooms and the cut scallions into a large bowl. Pour all of the prepared salad dressing over them.
Step 6
Gently toss the ingredients with your hands to ensure the dressing evenly coats everything. Be careful not to mash the mushrooms. This creates a delicious and vibrant mushroom and scallion salad.
Step 7
Season the cooked rice with a pinch of salt, 1 Tbsp sesame oil, and 0.5 Tbsp toasted sesame seeds. Gently mix with a spatula until the seasonings are evenly distributed, ensuring the rice grains remain separated.
Step 8
Cut each sheet of gimbap seaweed in half lengthwise. Spread a thin, even layer of the seasoned rice along the long edge of each seaweed half. Roll them up tightly. Slice these rolls into 4 pieces each. Lightly brush the outside of the gimbap pieces with sesame oil for a nice sheen.
Step 9
Serve the perfectly sliced gimbap topped generously with the flavorful, spicy, and tangy mushroom and scallion salad. This vegetarian Chungmu Gimbap, with its delightful chewy mushrooms and savory rice rolls, makes for a truly satisfying and wholesome meal. Enjoy your culinary creation!
