The plated dish offers a tantalizing view from above. An attractively charred slice of sourdough bread provides a rustic and warm background for the glossy oyster mushrooms cooked in crimson gochujang glaze, flecks of vibrant green scallions and white sesame seeds add visual contrast. Accompanying the toast, the sunny-side-up egg's yolk shines bright like a golden sun.

Korean-Style Oyster Mushroom Toast

Name: Korean-Style Oyster Mushroom Toast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 10.5 ounces Oyster Mushrooms roughly torn; 4 slices Sourdough Bread None; 4 medium Eggs None; 4 Garlic cloves minced; 2 tablespoons Gochujang (Korean Chili Paste) None; 1 tablespoon Soy Sauce None; 1 tablespoon Honey None; 2 Scallions finely chopped; 1 tablespoon Roasted Sesame Seeds None; 2 tablespoons Vegetable Oil None; to taste Salt None; to taste Pepper None

Savory toast topped with Korean-inspired mushrooms.

Category Brunch

Prep 15 minutes

Cook 15 minutes

Style Korean

Technique Stir Fry

Diet Friendly Vegetarian

Daily recipe · September 13, 2025

A little about this dish

Reimagine Sunday brunch with this fresh interpretation of Korean cuisine and the delicately earthy flavor of oyster mushrooms. This dish elegantly balances sweetness, umami, and heat, while remaining easy to make and visually impressive.

Ingredients (for 4)

Oyster mushrooms — 10.5 ounces — roughly torn
Sourdough bread — 4 slices — None
Medium eggs — 4 — None
Garlic cloves — 4 — minced
Gochujang (korean chili paste) — 2 tablespoons — None
Soy sauce — 1 tablespoon — None
Honey — 1 tablespoon — None
Scallions — 2 — finely chopped
Roasted sesame seeds — 1 tablespoon — None
Vegetable oil — 2 tablespoons — None
Salt — to taste — None
Pepper — to taste — None

Preparation

Step 1 — 🥣🌶️🍯

In a bowl, combine the gochujang, soy sauce, and honey. Mix well until the ingredients are fully blended.
Step 2 — 🍳🍄🔥

Heat a skillet on medium-high heat, then add vegetable oil. Add the roughly torn oyster mushrooms and stir-fry until they start to get crispy edges.
Step 3 — 🔥🧄🫑

To the pan, add the minced garlic and sauté until it's fragrant. Then, pour over the gochujang mixture, coating the mushrooms evenly. Let this cook for 1-2 more minutes before removing from heat.
Step 4 — 🍳🐣💡

Fry the eggs separately until they are cooked sunny-side-up in another skillet.
Step 5 — 🍞🔥💫

Toast the slices of sourdough bread until they turn golden brown.
Step 6 — 🍄🍞🍳🌱🧂

To serve, layer the spicy oyster mushrooms you cooked earlier on top of the toasted sourdough. Add a sunny-side-up egg on top of the mushrooms, then sprinkle with chopped scallions and sesame seeds. Finally, season with salt and pepper to taste.

A final fox tip

This versatile dish can be tweaked to suit your palate. Add more gochujang if you like it spicy, or substitute honey with agave for a vegan twist. It's a great opportunity for kids to help out in the kitchen. They can stir the sauce, tear the oyster mushrooms or even toast the bread under supervision.