Gochujang Mushroom 구 주장 버섯
Ingredients
Quick pickled cucumbers
- 3 tbsp Rice vinegar
- 1 tbsp Sugar
- ¼ tsp Salt
- 1 Cucumber thinly slice
Gochujang mushrooms
- 1 tbsp Gochujang
- 2 tbsp Light soy sauce
- 1 tbsp Water
- 1.5 tbsp Brown sugar
- ½ tbsp Rice vinegar
- 2 Portobello mushrooms
- 1 Onion
Instructions
Quick pickled cucumbers
- In a medium bowl, stir together the rice vinegar, sugar, and salt for the quick pickled cucumbers.
- Add the cucumber to the bowl with the vinegar dressing, and toss to coat. Let the cucumbers marinate, stirring occasionally, as you prepare the rest of the dish. They should soften and release water as they marinate.
Gochujang mushrooms
- In a medium bowl stir together the gochujang, soy sauce, water, brown sugar, and rice vinegar. Stir until the gochujang and brown sugar are dissolved.
- Clean each portobello mushroom to remove any dirt or debris. Cut each cap in half, then slice crosswise into thin strips.
- Place the mushroom strips into a shallow dish and pour the gochujang marinade over top. Gently stir the mushrooms to coat in the marinade, taking care not to break them.
- Let the mushrooms marinade for about 10 minutes, stirring occasionally.
- Add the cooking oil to a large skillet and heat over medium. Once hot, add the sliced yellow onion and sauté for about two minutes, or just until the onion begins to soften.
- Add the marinade mushrooms and all of the gochujang marinade to the skillet. Continue to cook the mushrooms and onion over medium until the mushrooms have softened and the liquid in the skillet reduces to a slightly thickened sauce (about 8 minutes).
- DONE!