Korean BBQ Mushroom Skewers
White Oyster mushrooms coated in a rich, sticky Korean BBQ glaze that's bursting with sweet, savoury and spicy flavour.
Serves: 2, Prep time 5min + 3hrs or overnight, cook time 10min
Ingredients:
600g White Oyster mushrooms, torn
Marinade:
6 tbsp gochujang
4 tbsp honey/maple syrup
2 tbsp light soy sauce
2 tbsp mirin
2 tbsp finely grated garlic
2 tsp finely grated ginger
2 tbsp sesame oil
1 tsp white pepper
Instructions:
In a large bowl, whisk together all the marinade ingredients. Add the mushrooms and toss until well coated.
Marinate for at least 3 hours, or preferably overnight for maximum flavour. Reserve any leftover marinade in the bowl.
Arrange the mushrooms on 4 scewers. Brush with the reserved marinade as they cook.
Cook until the mushrooms are tender and the glaze is thick, sticky and caramelised and slightly charred, turning occasionally for even cooking.
Serve hot on their own or with rice and ribboned lebanese cucumbers!
Tip from the team: “King Oyster mushrooms can be used for this recipe too, adjust cooking time to suit - Stef”