Shiitake with Gochujang

Shiitake with Gochujang

I sauteed shiitake mushrooms until crispy, then coated them with some gochujang!


Shiitake mushrooms
6~7 (about 70~80 g)
1 rounded teaspoon
Vegetable oil & sesame oil (you can use both or just one kind)
1 tablespoon
1 tablespoon
1 tablespoon
●Soy sauce
1 teaspoon
1 teaspoon
1 teaspoon
●Grated ginger in a tube
2~3 cm
Roasted sesame seeds
to your liking


1. Remove the root and stems from the shiitake mushrooms. Saute the stems, too, if you like! I always eat them, too!
2. Put the mushrooms from Step 1 and the katakuriko in a plastic bag and shake to lightly coat.
3. Heat the oil in a frying pan and turn the heat to medium. Saute the shiitake mushrooms and cook them through.
4. Remove any excess oil. Mix the ● ingredients together, then pour on top of the mushrooms. Shake the pan as you coat the mushrooms in the sauce.
5. When most of the liquid is almost gone and the mushrooms are glossy, transfer to a dish and sprinkle sesame seeds on top.
6. This time, I used small shiitake mushrooms, so I didn't cut them. Please slice them to your desired thickness!
7. There's also a sweet potato version, "Sweet Potato with Gochujang," Recipe ID: 2401921!

Story Behind this Recipe

I love shiitake mushrooms! I love gochujang! I tried putting them together!