Korean-Style Glazed King Oyster Mushrooms
Thick king oyster mushroom planks are crosshatched, seared until deeply caramelised and repeatedly glazed with gochujang, soy, sesame and aromatics. Served over crisp sesame rice with charred spring onions and a fresh pear-cucumber pickle, the dish combines savoury depth, fermentation, heat, sweetness and contrasting textures in a contemporary Korean-inspired presentation.
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Print Pin RateServings: 4 Servings
Calories: 349kcal
Cost: £10.00
Equipment
- 1 Bowl, for pickling
- 1 Bowl, for mixing rice
- 1 Small Saucepan, for the glaze
- 2 Heavy Frying Pans
Ingredients
King Oyster Mushrooms
- 4 each Large King Oyster Mushrooms, approximately 140–160g each 5–5½ oz each
- 20 ml Neutral Oil ⅔ fl oz
- 3 g Fine Sea Salt ½ tsp
Gochujang Sesame Glaze
- 45 g Gochujang 1½ oz
- 30 ml Light Soy Sauce 1 fl oz
- 30 g Nashi Pear, finely grated 1 oz
- 20 ml Rice Syrup or Clear Honey ⅔ fl oz
- 15 ml Rice Vinegar ½ fl oz
- 10 ml Toasted Sesame Oil 2 tsp
- 10 g Fresh Ginger, finely grated ⅓ oz
- 10 g Garlic, finely grated ⅓ oz
- 40 ml Water 1⅓ fl oz
Sesame Crisp Rice
- 240 g Cooked Korean or Japanese Short-Grain Rice, chilled 8½ oz
- 15 ml Toasted Sesame Oil ½ fl oz
- 10 g Toasted Sesame Seeds ⅓ oz
- 2 g Fine Sea Salt ⅓ tsp
- 20 ml Neutral Oil ⅔ fl oz
Pear and Cucumber Pickle
- 100 g Nashi Pear, cut into fine julienne 3½ oz
- 100 g Cucumber, cut into fine julienne 3½ oz
- 40 ml Rice Vinegar 1⅓ fl oz
- 15 g Caster Sugar ½ oz
- 3 g Fine Sea Salt ½ tsp
- 5 g Fresh Red Chilli, finely sliced ⅙ oz
Charred Spring Onions
- 8 each Spring Onions, trimmed
- 10 ml Neutral Oil 2 tsp
- Fine Sea Salt, as required
To Finish
- 10 g Toasted Sesame Seeds ⅓ oz
- 10 g Spring Onion Tops, finely sliced ⅓ oz
- 5 g Fresh Coriander Leaves or Micro Coriander ⅙ oz
Instructions
- Combine the rice vinegar, caster sugar and salt for the pickle and stir until dissolved.
- Add the pear, cucumber and chilli and mix gently. Refrigerate for 20–30 minutes, then drain thoroughly before serving. The pickle should remain crisp and fresh.
- Combine the chilled rice with the sesame oil, sesame seeds and salt.
- Divide into four portions and press each portion firmly into a compact rectangle approximately 1.5cm thick.
- Heat the neutral oil in a non-stick frying pan over medium heat.
- Cook the rice rectangles for approximately 4–5 minutes on each side until deeply golden and crisp. Transfer to a wire rack and keep warm.
- For the glaze, combine the gochujang, soy sauce, grated pear, rice syrup, rice vinegar, sesame oil, ginger, garlic and water in a small saucepan.
- Bring gently to a simmer and cook for 2–3 minutes until glossy and lightly thickened. The glaze should coat the back of a spoon while remaining fluid enough to brush onto the mushrooms.
- Trim the base of each king oyster mushroom.
- Cut each mushroom lengthways into two substantial planks.
- Score the cut surface in a shallow crosshatch pattern, approximately 5mm apart, taking care not to cut completely through the mushroom.
- Season lightly with salt.
- Heat a heavy frying pan or plancha over medium-high heat and add the neutral oil.
- Place the mushrooms scored-side down and sear firmly for approximately 3–4 minutes until deeply caramelised.
- Turn and cook for a further 2–3 minutes.
- Reduce the heat to medium.
- Brush the scored surface generously with the gochujang glaze. Turn the mushrooms glazed-side down and cook for approximately 30 seconds.
- Brush the opposite side, turn again and repeat the glazing process two or three times until the mushrooms are deeply lacquered, glossy and tender.
- Avoid excessive heat once the glaze is added, as the sugars and gochujang will caramelise rapidly.
- For the spring onions, brush lightly with oil and season with salt.
- Cook on a hot grill, plancha or dry frying pan until softened and lightly charred while retaining their shape.
Presentation
- Use a long dark ceramic or stoneware plate to emphasise the red glaze, white rice and fresh green garnish.
- Position one crisp sesame rice rectangle slightly off-centre on each plate.
- Arrange two glazed mushroom planks across the rice at opposing angles, allowing the scored, lacquered surfaces to remain clearly visible.
- Curl or fold two charred spring onions around and between the mushrooms to create height and movement rather than laying them flat.
- Place a compact nest of drained pear-cucumber pickle at one end of the plate, keeping it separate from the crisp rice.
- Brush a narrow stroke of the remaining gochujang glaze across the plate rather than surrounding the mushrooms with sauce.
- Finish with toasted sesame seeds, finely sliced spring onion tops and several coriander leaves.
Notes
King oyster mushrooms are particularly suitable for this preparation because their dense stems retain a substantial, almost meat-like texture when seared while absorbing the glaze effectively.
Crosshatching increases the caramelised surface area and allows the glaze to penetrate without compromising the structural integrity of the mushroom.
Gochujang is a fermented Korean chilli paste that contributes chilli heat, sweetness, salt and considerable savoury depth. Different brands vary significantly in sweetness and intensity, so adjust the rice syrup and soy sauce as required.
The grated Nashi pear softens the heat of the gochujang and contributes fresh fruit sweetness without making the glaze overtly sugary.
The mushrooms should be glazed in several thin layers rather than coated heavily in one application. Repeated glazing creates a more polished lacquer and deeper caramelisation.
The crisp rice provides an important textural contrast and references the toasted rice crust associated with nurungji. It should remain crisp beneath the mushrooms, so assemble immediately before service.
Keep the pear and cucumber pickle bright and lightly acidic. Its purpose is to reset the palate between bites of the rich fermented glaze.
For a lighter presentation, omit the crisp rice and serve the glazed mushrooms directly over charred spring onions with the pickle alongside.
For a more substantial main course, increase the mushrooms to 6 each and accompany with steamed short-grain rice, kimchi and grilled seasonal vegetables.
Nutrition
Calories: 349kcal | Carbohydrates: 39g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Sodium: 1193mg | Potassium: 217mg | Fiber: 2g | Sugar: 15g | Vitamin A: 171IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Korean-Style Glazed King Oyster Mushrooms
Thick king oyster mushroom planks are crosshatched, seared until deeply caramelised and repeatedly glazed with gochujang, soy, sesame and aromatics. Served over crisp sesame rice with charred spring onions and a fresh pear-cucumber pickle, the dish combines savoury depth, fermentation, heat, sweetness and contrasting textures in a contemporary Korean-inspired presentation.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 4 Servings
Calories: 349kcal
Cost: £10.00
Equipment
- 1 Bowl, for pickling
- 1 Bowl, for mixing rice
- 1 Small Saucepan, for the glaze
- 2 Heavy Frying Pans
Ingredients
King Oyster Mushrooms
- 4 each Large King Oyster Mushrooms, approximately 140–160g each 5–5½ oz each
- 20 ml Neutral Oil ⅔ fl oz
- 3 g Fine Sea Salt ½ tsp
Gochujang Sesame Glaze
- 45 g Gochujang 1½ oz
- 30 ml Light Soy Sauce 1 fl oz
- 30 g Nashi Pear, finely grated 1 oz
- 20 ml Rice Syrup or Clear Honey ⅔ fl oz
- 15 ml Rice Vinegar ½ fl oz
- 10 ml Toasted Sesame Oil 2 tsp
- 10 g Fresh Ginger, finely grated ⅓ oz
- 10 g Garlic, finely grated ⅓ oz
- 40 ml Water 1⅓ fl oz
Sesame Crisp Rice
- 240 g Cooked Korean or Japanese Short-Grain Rice, chilled 8½ oz
- 15 ml Toasted Sesame Oil ½ fl oz
- 10 g Toasted Sesame Seeds ⅓ oz
- 2 g Fine Sea Salt ⅓ tsp
- 20 ml Neutral Oil ⅔ fl oz
Pear and Cucumber Pickle
- 100 g Nashi Pear, cut into fine julienne 3½ oz
- 100 g Cucumber, cut into fine julienne 3½ oz
- 40 ml Rice Vinegar 1⅓ fl oz
- 15 g Caster Sugar ½ oz
- 3 g Fine Sea Salt ½ tsp
- 5 g Fresh Red Chilli, finely sliced ⅙ oz
Charred Spring Onions
- 8 each Spring Onions, trimmed
- 10 ml Neutral Oil 2 tsp
- Fine Sea Salt, as required
To Finish
- 10 g Toasted Sesame Seeds ⅓ oz
- 10 g Spring Onion Tops, finely sliced ⅓ oz
- 5 g Fresh Coriander Leaves or Micro Coriander ⅙ oz
Instructions
- Combine the rice vinegar, caster sugar and salt for the pickle and stir until dissolved.
- Add the pear, cucumber and chilli and mix gently. Refrigerate for 20–30 minutes, then drain thoroughly before serving. The pickle should remain crisp and fresh.
- Combine the chilled rice with the sesame oil, sesame seeds and salt.
- Divide into four portions and press each portion firmly into a compact rectangle approximately 1.5cm thick.
- Heat the neutral oil in a non-stick frying pan over medium heat.
- Cook the rice rectangles for approximately 4–5 minutes on each side until deeply golden and crisp. Transfer to a wire rack and keep warm.
- For the glaze, combine the gochujang, soy sauce, grated pear, rice syrup, rice vinegar, sesame oil, ginger, garlic and water in a small saucepan.
- Bring gently to a simmer and cook for 2–3 minutes until glossy and lightly thickened. The glaze should coat the back of a spoon while remaining fluid enough to brush onto the mushrooms.
- Trim the base of each king oyster mushroom.
- Cut each mushroom lengthways into two substantial planks.
- Score the cut surface in a shallow crosshatch pattern, approximately 5mm apart, taking care not to cut completely through the mushroom.
- Season lightly with salt.
- Heat a heavy frying pan or plancha over medium-high heat and add the neutral oil.
- Place the mushrooms scored-side down and sear firmly for approximately 3–4 minutes until deeply caramelised.
- Turn and cook for a further 2–3 minutes.
- Reduce the heat to medium.
- Brush the scored surface generously with the gochujang glaze. Turn the mushrooms glazed-side down and cook for approximately 30 seconds.
- Brush the opposite side, turn again and repeat the glazing process two or three times until the mushrooms are deeply lacquered, glossy and tender.
- Avoid excessive heat once the glaze is added, as the sugars and gochujang will caramelise rapidly.
- For the spring onions, brush lightly with oil and season with salt.
- Cook on a hot grill, plancha or dry frying pan until softened and lightly charred while retaining their shape.
Presentation
- Use a long dark ceramic or stoneware plate to emphasise the red glaze, white rice and fresh green garnish.
- Position one crisp sesame rice rectangle slightly off-centre on each plate.
- Arrange two glazed mushroom planks across the rice at opposing angles, allowing the scored, lacquered surfaces to remain clearly visible.
- Curl or fold two charred spring onions around and between the mushrooms to create height and movement rather than laying them flat.
- Place a compact nest of drained pear-cucumber pickle at one end of the plate, keeping it separate from the crisp rice.
- Brush a narrow stroke of the remaining gochujang glaze across the plate rather than surrounding the mushrooms with sauce.
- Finish with toasted sesame seeds, finely sliced spring onion tops and several coriander leaves.
Notes
King oyster mushrooms are particularly suitable for this preparation because their dense stems retain a substantial, almost meat-like texture when seared while absorbing the glaze effectively.
Crosshatching increases the caramelised surface area and allows the glaze to penetrate without compromising the structural integrity of the mushroom.
Gochujang is a fermented Korean chilli paste that contributes chilli heat, sweetness, salt and considerable savoury depth. Different brands vary significantly in sweetness and intensity, so adjust the rice syrup and soy sauce as required.
The grated Nashi pear softens the heat of the gochujang and contributes fresh fruit sweetness without making the glaze overtly sugary.
The mushrooms should be glazed in several thin layers rather than coated heavily in one application. Repeated glazing creates a more polished lacquer and deeper caramelisation.
The crisp rice provides an important textural contrast and references the toasted rice crust associated with nurungji. It should remain crisp beneath the mushrooms, so assemble immediately before service.
Keep the pear and cucumber pickle bright and lightly acidic. Its purpose is to reset the palate between bites of the rich fermented glaze.
For a lighter presentation, omit the crisp rice and serve the glazed mushrooms directly over charred spring onions with the pickle alongside.
For a more substantial main course, increase the mushrooms to 6 each and accompany with steamed short-grain rice, kimchi and grilled seasonal vegetables.
Nutrition
Calories: 349kcal | Carbohydrates: 39g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Sodium: 1193mg | Potassium: 217mg | Fiber: 2g | Sugar: 15g | Vitamin A: 171IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.