I used exceedingly delicious and excellent king oyster mushrooms from Nagano prefecture. This dish contains the perfect Korean spicy flavors for whetting your appetite during the hot months when you're exhausted!
Combine the ingredients marked with ● and beat together. Wash the shiso leaves and pat dry.
Slice the king oyster mushrooms vertically into 4 and wrap a shiso leaf around each slice. Then wrap each with the meat tightly.
Even if the meat tears, just squeeze with your hands and it should stick. Heat some oil in a frying pan and heat the wraps until browned.
Wipe away excess oil from the pan, add the ● mixture and cook on high heat. Agitate the pan around a bit to so that the rolls are coated in the sauce, and once the moisture has evaporated, it's ready to serve!
Check out the King Oyster Mushroom in Meat Sauté, Recipe ID: 1017846, for more details on how to cook this dish.
Story Behind this Recipe
I added gochujang and shiso leaves to that recipe to create this dish that will get your appetite going even in the summer.
I used delicious, thick king oyster mushrooms from Nagano prefecture. Press down on the shiso leaf while wrapping the meat to secure in place. That's the trick. The meat will be a bit sticky, so it should stick on neatly. If you mix the gochujang teriyaki ingredients together beforehand you can whip this dish up quite quickly.