Korean Stir-fried Mushrooms our vegan version of Korean Jeyuk Bokkeum, mushrooms with onions and garlic in a spicy gochujang sauce, simple to make at home, and delicious as a quick and easy midweek meal that‘s packed with flavour.
Quick and flavourful Korean Stir-Fried Mushroom
Jeyuk Bokkeum is a popular spicy Korean BBQ dish. In this recipe we are swapping out the pork for hearty oyster mushrooms, creating a dish that doesn’t compromise on flavour and is perfect for plant-based enthusiasts and meat lovers alike.
Ingredients of Note
Gochujang is the key ingredient for the spicy sauce. Gochujang is a delicious Korean fermented chilli paste, it is spicy, salty, and slightly sweet. Perfect as an ingredient in savoury sauces. Gochujang is used in a variety of traditional Korean dishes from Tteokbokki to Bulgogi but it’s also a great addition to many dishes where a spicy, savoury kick is required.
Gochugaru, a staple ingredient used in Korean cuisine, is a coarsely ground chilli powder known for its vibrant colour, and subtle smokey, fruity flavour. Use as much of it as you like in your Korean recipes to give them a kick of heat suited to your tastes.
Oyster mushrooms are a popular choice for vegan cooking due to their meaty texture and mild, savoury flavour. They are ideal for stir-frying or sautéing and are perfect in this vegan Jeyuk Bokkeum. When cooked, they retain a satisfying chewiness that adds depth to your dish. They absorb other flavours well, making them perfect for soaking up the bold seasonings in your Jeyuk Bokkeum marinade.
Serving Gochujang Stir-Fried Mushrooms
This vegan Jeyuk Bokkeum is a quick and easy-to-make midweek meal. Serve the spicy mushrooms with rice and lettuce. Use the lettuce to make simple wraps for the mushrooms and soak up the delicious sauce with the rice.
To take this vegan Jeyuk Bokkeum to the next level and to make a more substantial Korean feast, make it with our wonderfully spicy baked Gochujang Tofu. The mushrooms can be finished in the oven with the tofu to intensify the flavours.
Whether serving the stir-fried mushrooms on their own or with the gochujang tofu you can make your very own Korean feast. Serve it with the rice and lettuce and add some amazing banchan, Korean small plates. We have various recipes for our favourite vegan banchan.
Hints and Tips
We’ve intentionally kept this recipe simple, but if you are looking to enhance your vegan Jeyuk Bokkeum, feel free to incorporate additional vegetables. In the past, we’ve experimented with adding red bell peppers and carrots, which complement the dish beautifully.
Should you have trouble sourcing or prefer not to use Oyster mushrooms, alternative varieties can be substituted. Prepare them in the same manner and include them in the recipe.
Jeyuk Bokkeum can be stored in an airtight container in the fridge for up to three days. Reheat thoroughly before serving.
Vegan ‘Jeyuk’ Bokkeum – Spicy Korean Stir-fried Mushrooms
Ingredients
Stir-fried Mushrooms
- 300 g oyster mushrooms
- 2 tablespoons vegetable oil
- 1 large brown onion sliced
- 6 spring onions scallions
- 8 cloves garlic minced
- 1 tablespoon grated ginger
- 2 tablespoons Gochugaru more or less depending on the desired spice level
Sauce
- 5 tablespoons Gochujang
- 2 tablespoons Mirin
- 3 tablespoons soy sauce
- 3 tablespoons rice syrup or brown sugar
Instructions
- Mix the Gochujang, mirin, soy sauce and rice syrup in a small bowl to create the sauce.
- Brush away any dirt from the oyster mushrooms then shred them into large bite-sized strips, set aside.
- Cut the spring onions (scallions) into 10cm batons then half lengthways.
- Heat the oil in a wok or large pan over medium-high heat. Once hot add the oyster mushrooms and a pinch of salt. Stir-fry until they release most of their moisture and start to turn golden around the edges, around 8 minutes.
- Add the sliced onion and continue to stir-fry until they soften and start to turn translucent, around 4 minutes.
- Next, add the minced garlic and ginger and the sliced spring onions. Stir-fry until aromatic, around 2 minutes.
- Add the prepared sauce and stir everything together continuing to cook for 2 minutes.
- Add the gochugaru to your desired heat level. Some gochujangs are hotter than others consider tasting the sauce to see how much gochugaru to add.
- Cook until the sauce has thickened slightly. Turn off the heat and serve your Spicy Korean Stir-fried Mushrooms with fluffy white rice and lettuce.
