Vegan ‘Jeyuk’ Bokkeum - Spicy Korean Stir-fried Mushrooms
Korean Stir-fried Mushrooms with onions and garlic in a spicy gochujang sauce, simple to make at home, delicious as a quick and easy midweek meal that is packed with flavour.
5 from 1 vote
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Course Main
Cuisine Korean
Servings 4
Ingredients
Stir-fried Mushrooms
300goyster mushrooms
2tablespoonsvegetable oil
1large brown onionsliced
6spring onionsscallions
8clovesgarlicminced
1tablespoongrated ginger
2tablespoonsGochugarumore or less depending on the desired spice level
Sauce
5tablespoonsGochujang
2tablespoonsMirin
3tablespoonssoy sauce
3tablespoonsrice syrupor 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.