A strikingly colorful dish, between the glistening caramelized oyster mushrooms painted with shiny red-spicy gochujang glaze and the vibrant pink pickled radishes scattered around. It's all served on a warm bed of white jasmine rice draped with sprinkles of black and white sesame seeds and vibrant green scallion slits.

Oyster Mushroom Bulgogi with Gochujang Glaze and Pickled Radishes

Name: Oyster Mushroom Bulgogi with Gochujang Glaze and Pickled Radishes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 7 oz Oyster Mushrooms cleaned and separated into large pieces; 0.5 cup Gochujang (Korean red chili paste) none; 2 tablespoons Soy Sauce none; 1 tablespoon Rice Vinegar none; 2 tablespoons Brown Sugar none; 1 teaspoon Sesame Oil none; 2 cloves Garlic finely chopped; 1 thumb-sized piece Ginger finely chopped; 7 oz Daikon Radish sliced into thin rounds; 2.7 tablespoons White Vinegar none; 1 tablespoon Sugar none; 7 oz, cooked Jasmine Rice cooked; 1 tablespoon Sesame Seeds toasted; 1 Scallion thinly sliced; for taste Salt and Pepper none; for cooking Vegetable Oil none

Bold Korean flavours bring out the mushroom's umami

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Korean

Technique Sauteing

Diet Friendly Vegan

Daily recipe · September 11, 2025

A little about this dish

This innovative fusion takes classic Korean flavors and experiments with the meaty texture and mild flavor of oyster mushrooms. Paired with a savoury Gochujang Glaze, this meal is unforgettably bold and vibrant.

Ingredients (for 2)

Oyster mushrooms — 7 oz — cleaned and separated into large pieces
Gochujang (korean red chili paste) — 0.5 cup — none
Soy sauce — 2 tablespoons — none
Rice vinegar — 1 tablespoon — none
Brown sugar — 2 tablespoons — none
Sesame oil — 1 teaspoon — none
Garlic — 2 cloves — finely chopped
Ginger — 1 thumb-sized piece — finely chopped
Daikon radish — 7 oz — sliced into thin rounds
White vinegar — 2.7 tablespoons — none
Sugar — 1 tablespoon — none
Jasmine rice — 7 oz, cooked — cooked
Sesame seeds — 1 tablespoon — toasted
Scallion — 1 — thinly sliced
Salt and pepper — for taste — none
Vegetable oil — for cooking — none

Preparation

Step 1 — 🥣🥕⏲️

Combine white vinegar, sugar, and a pinch of salt in a small bowl. Add the radish slices and let them pickle for about 20 minutes.
Step 2 — 🌶️🥣🥢

Mix gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a bowl.
Step 3 — 🍄🍳🔥

Heat up vegetable oil in a large pan. Add the mushrooms and cook until they start to get golden brown. Pour the gochujang mixture over the mushrooms, making sure everything is evenly coated.
Step 4 — 🍳⏲️🧂

Cook until the glaze has thickened, about 5-10 minutes. Season with salt and pepper to taste.
Step 5 — 🍚🥢😋

Serve the mushrooms over cooked jasmine rice. Top with pickled radishes, sesame seeds, and scallions.

A final fox tip

The oyster mushroom's distinct shell shape earns it its name, and they are known for their high protein content. This dish is a fun way to experience Korean cuisine from a vegetarian perspective, and you can play around with the heat by adjusting the amount of gochujang paste used. Don't forget to take a photo before you tuck in; the colors and textures look fabulous on social media feeds!