Assorted mushrooms, a major ingredient in Korean temple cuisine, are paired with gochujang sauce. Spicy red pepper paste mixed with with ginger juice and perilla seed oil helps Korean monks keep warm as most of them live in cold mountains
Ingredient note: Shiitake mushroom helps lower blood pressure, control appetite and fight cancer, including colon cancer. It also helps with growth, brain function and immunity.
- 120 grams shiitake mushrooms
- 120 grams king oyster mushrooms
- 80 grams baby bella mushrooms
- 3 tablespoons gochujang (고추장 Korean red pepper paste)
- 2 tablespoons soy sauce
- 5 tablespoons perilla seed oil
- 1 tablespoon fresh ginger juice
- 1 tablespoon toasted sesame seeds
- Trim off the stem ends of shiitake mushrooms and cut slightly to create star mark (*) on the cap.
- Mix gochujang, soy sauce, perilla seed oil, fresh ginger juice to make gochujang sauce and set aside.
- Cook all mushrooms on a griddle with a grill mark.
- Brush grilled mushrooms with gochujang sauce.
- Sprinkle sesame seeds for garnish before serving.