Recipe Korean BBQ Bowl with Oyster Mushroom ‘Steak’
Simon refers to these mushroom ‘steak’ strips as umami bombs — and when you taste them, you’ll understand why! Savoury, spicy, rich in flavour and meaty in texture — they are the perfect addition to any Korean BBQ dish.
You will need
Serves 2
- 150 g oyster mushroom, unsliced, just the hard base taken off
- 3 tablespoons vegetable oil
For the marinade:
- 2 tablespoons soy sauce
- 2 tablespoons gochujang paste
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 3 spring onions, sliced, white parts only (greens reserved to serve!)
To serve:
- 2 portions cooked rice
- Toasted black and white sesame
- Kimchi
- Greens of the spring onions
- 1/2 lime
Recipe: Simon Toohey
Directions
-
Step 1
Place all of the marinade ingredients together in a bowl and mix until combined. Add a few tablespoons water to loosen the marinade and stretch it a bit further.
-
Step 2
Toss the mushrooms through the marinade and let them sit for as long as you can. If possible, it’s ideal to marinate them for a few hours, or even overnight!
-
Step 3
In a heavy-based fry pan on medium heat with a drizzle of vegetable oil, add the mushrooms in a single layer, and reserve any excess marinade to baste the mushrooms. Place a similar-sized pot or frying pan straight on top of the mushrooms to compress them, this will weigh them down, help them release their water, and allow them to cook evenly.
-
Step 4
Cook for 4 minutes on each side. Remove from the pan and allow to rest for a moment.
-
Step 5
Serve the mushrooms on a bed of rice, top with sesame seeds, and serve with a spoonful of kimchi and reserved spring onions. Pop a wedge of lime on the side and serve.
Recipe: Simon Toohey
More recipes from Freshly Picked
Directions
5 mins to prep
10 mins to cook
12 hours to marinate
-
Step 1
Place all of the marinade ingredients together in a bowl and mix until combined. Add a few tablespoons water to loosen the marinade and stretch it a bit further.
-
Step 2
Toss the mushrooms through the marinade and let them sit for as long as you can. If possible, it’s ideal to marinate them for a few hours, or even overnight!
-
Step 3
In a heavy-based fry pan on medium heat with a drizzle of vegetable oil, add the mushrooms in a single layer, and reserve any excess marinade to baste the mushrooms. Place a similar-sized pot or frying pan straight on top of the mushrooms to compress them, this will weigh them down, help them release their water, and allow them to cook evenly.
-
Step 4
Cook for 4 minutes on each side. Remove from the pan and allow to rest for a moment.
-
Step 5
Serve the mushrooms on a bed of rice, top with sesame seeds, and serve with a spoonful of kimchi and reserved spring onions. Pop a wedge of lime on the side and serve.
You will need
Serves 2
- 150 g oyster mushroom, unsliced, just the hard base taken off
- 3 tablespoons vegetable oil
For the marinade:
- 2 tablespoons soy sauce
- 2 tablespoons gochujang paste
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 3 spring onions, sliced, white parts only (greens reserved to serve!)
To serve:
- 2 portions cooked rice
- Toasted black and white sesame
- Kimchi
- Greens of the spring onions
- 1/2 lime