Grilled Mushrooms (Beoseot Gui)

Grilled Mushrooms (Beoseot Gui)

Smoky grilled mushrooms brushed with sesame-garlic sauce, a simple Korean side dish.

Total 25 min Makes 4 servings Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Sesame, Wheat

Beoseot gui pairs meaty king oyster and shiitake mushrooms with a savory soy-sesame glaze, grilled until charred at the edges and juicy inside. It's a staple at Korean barbecue tables, served alongside grilled meats or as a light banchan with rice. The glaze comes together quickly, letting the mushrooms' natural texture take center stage.

Ingredients

  • 1 pound king oyster mushrooms, halved lengthwise
  • 6 ounces fresh shiitake mushrooms, stemmed
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon mirin
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon toasted sesame seeds
  • 2 scallions, thinly sliced
  • 0 salt and pepper, to taste

Method

  1. In a small bowl, whisk together the soy sauce, sesame oil, sugar, mirin, and minced garlic until the sugar dissolves.

  2. Preheat a grill or grill pan to medium-high heat and brush the grates with vegetable oil.

  3. Toss the king oyster and shiitake mushrooms with the vegetable oil and a pinch of salt and pepper.

  4. Place the mushrooms on the grill and cook, turning occasionally, until char marks form and the mushrooms soften, about 6 minutes.

  5. Brush the mushrooms generously with the soy-sesame glaze and continue grilling, turning once, until glazed and lightly caramelized, about 3 minutes.

  6. Transfer the mushrooms to a cutting board and slice the larger king oyster pieces on a bias if desired.

  7. Arrange on a platter, drizzle with any remaining glaze, and sprinkle with sesame seeds and sliced scallions before serving.

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    Grilled Mushrooms (Beoseot Gui)

    Beoseot gui pairs meaty king oyster and shiitake mushrooms with a savory soy-sesame glaze, grilled until charred at the edges and juicy inside. It's a staple at Korean barbecue tables, served alongside grilled meats or as a light banchan with rice. The glaze comes together quickly, letting the mushrooms' natural texture take center stage.

    25 min 4 servings 145 cal

    Ingredients

    • 1 pound king oyster mushrooms, halved lengthwise
    • 6 ounces fresh shiitake mushrooms, stemmed
    • 3 tablespoons soy sauce
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon sugar
    • 1 tablespoon mirin
    • 2 cloves garlic, minced
    • 2 tablespoons vegetable oil
    • 1 teaspoon toasted sesame seeds
    • 2 scallions, thinly sliced
    • 0 salt and pepper, to taste

    Method

    1. 1

      In a small bowl, whisk together the soy sauce, sesame oil, sugar, mirin, and minced garlic until the sugar dissolves.

    2. 2

      Preheat a grill or grill pan to medium-high heat and brush the grates with vegetable oil.

    3. 3

      Toss the king oyster and shiitake mushrooms with the vegetable oil and a pinch of salt and pepper.

    4. 4

      Place the mushrooms on the grill and cook, turning occasionally, until char marks form and the mushrooms soften, about 6 minutes.

    5. 5

      Brush the mushrooms generously with the soy-sesame glaze and continue grilling, turning once, until glazed and lightly caramelized, about 3 minutes.

    6. 6

      Transfer the mushrooms to a cutting board and slice the larger king oyster pieces on a bias if desired.

    7. 7

      Arrange on a platter, drizzle with any remaining glaze, and sprinkle with sesame seeds and sliced scallions before serving.