Korean BBQ Ssamjang Mushrooms

Charmaine Lu -

  • 500g large flat mushrooms
  • 1 tbsp oil
  • 2 tbsp crispy onions
  • For the Ssamjang Dressing
  • 2 sliced spring onions
  • 1 crushed garlic clove
  • 2 tbsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 2 tsp miso paste
  • ½ tsp gochujang
  • 1 tsp sugar
  • 1 tsp white sesame seeds
  • ½ tsp crushed black peppercorns
  • Mix the dressing ingredients in a bowl with 2 tbsp of water and set aside. Meanwhile, brush the mushroom caps with the oil and griddle for 10-12 mins, turning regularly, until softened and char-lined. Transfer to a bowl and leave to slightly cool.
  • Discard any liquid that ran from the resting mushrooms, then slice the mushrooms into 1.5cm-thick strips and add to a serving platter. Pour the ssamjang dressing over the top and leave to infuse for 10 mins, then scatter with salt flakes and crispy onions to serve.
30 mins
2 serving