Step 1

The tablespoon measurements refer to standard Korean home cooking spoons, approximately 8cc. First, combine all the marinade ingredients (gochugaru, sugar, jjajang powder, minced garlic, soy sauce, mirin, sesame oil, oyster sauce, corn syrup, black pepper, water, and gochujang) in a bowl. Whisk thoroughly until the sugar is fully dissolved, creating a well-mixed, flavorful sauce.

*Reference weights: 1.5 Tbsp Gochugaru ≈ 12-13g, 1/2 Tbsp Sugar ≈ 5g, 1/2 Tbsp Jjajang powder ≈ 4g, 1/2 Tbsp Minced Garlic ≈ 10g, 4 Tbsp Soy Sauce ≈ 32g, 2 Tbsp Mirin ≈ 16g, 1 Tbsp Sesame Oil ≈ 7g, 1/2 Tbsp Oyster Sauce ≈ 5g, 3 Tbsp Corn Syrup ≈ 30g, 1/3 Tbsp Gochujang ≈ 10g, 4 Tbsp Water ≈ 32g.

For a more visual guide, please refer to the linked video recipe! Visit the ‘Duyul’s Kitchen’ YouTube channel for more recipes and faster updates. Subscribing is greatly appreciated! ^^

Step 2

Wash the king oyster mushrooms thoroughly. Slice them lengthwise into pieces about 1 to 2 cm thick. For reference, I cut each mushroom into 4 pieces. (The total weight of 3 mushrooms is approximately 300g.)

Step 3

Arrange the sliced king oyster mushrooms in a frying pan. Pour the prepared spicy-sweet bulgogi marinade evenly over the mushrooms. Place the frying pan over medium heat to begin cooking.

Step 4

If your frying pan is a bit small and some mushroom pieces don’t fit initially, don’t worry! Add as many as will fit. As the marinade starts to bubble and cook, the mushrooms will shrink slightly, creating more space. Then, you can tuck in the remaining pieces. This ensures all mushrooms get coated and cooked in the delicious sauce. ^^~

Step 5

Maintaining medium heat, continue to stir and flip the mushrooms occasionally until the marinade has thickened and reduced, coating the mushrooms nicely. This allows the flavors to penetrate the mushrooms fully.

Step 6

Your delicious bulgogi-marinated king oyster mushroom stir-fry is now complete! Enjoy this flavorful dish with a bowl of warm rice. ^^~