Korean BBQ Mushrooms | Bonberi

Bonberi

Name: Korean BBQ Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Korean
Ingredients: Talking Rain AQA Water, 9.5 pH; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce; Dynasty Sesame Oil, Premium, Hot; O Organics Maple Syrup, Organic, 100% Pure; P.F. Chang's Gochujang Korean Style Hot Sauce; mushrooms; Kikkoman Rice Vinegar; Napoleon Co. Grille Garlic Cloves; Sun Tropics Tamari Soy Sauce Mochi Rice Bites

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Korean BBQ Mushrooms

Serves 415 mins prep25 mins cook

This easy recipe for Korean BBQ Mushrooms captures the salty-sweet marinade and char, making meaty mushrooms taste like bulgogi in a bowl. Perfect for serving with lettuce leaves and kimchi for wrapping.

0 servings

What you need

fl oz water

pepper

tsp salt

tsp sesame oil

O Organics Maple Syrup, Organic, 100% Pure

tsp maple syrup

P.F. Chang's Gochujang Korean Style Hot Sauce

tbsp gochujang

cup mushrooms

tbsp rice vinegar

clove garlic clove

Sun Tropics Tamari Soy Sauce Mochi Rice Bites

tbsp tamari soy sauce

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Instructions

Preheat oven to 425°F. Trim any tough mushroom stems. Roughly chop the mushrooms; if they are small, leave them whole. In a medium bowl, whisk together the gochujang, rice vinegar, maple syrup, tamari, minced garlic, toasted sesame oil, salt, pepper, and a little water to dilute for the marinade. Add the mushrooms to the bowl and toss until thoroughly coated. Roast the mushrooms on a parchment-lined baking sheet for 25 minutes. Let cool and serve with lettuce leaves and kimchi for wrapping.

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