Gochujang Konnyaku (Konjac) & King Oyster Mushrooms

Name: Gochujang Konnyaku (Konjac) & King Oyster Mushrooms
Yield: 2 to 4 Servings
Cuisine: British
Ingredients: 1 block (250 g) Konnyaku (Konjac); 2 King Oyster Mushrooms *about 150g, cut into the size that is easy to eat; 1/2 tablespoon Sesame Oil; Spring Onion *finely chopped; Toasted Sesame Seeds; 1 clove Garlic *grated; 1 small piece Ginger *grated; 2-3 teaspoons Gochujang (Korean Spicy Miso); 2 tablespoons Soy Sauce; 2 tablespoons Mirin; 1-2 teaspoons Sugar

Hiroko Liston @hirokoliston

Melbourne, Australia

I often use Toban Djan (Chilli Bean Sauce) to cook spicy food, but I started using Gochujang (Korean Spicy Miso) and I am loving it. Today I added 1 tablespoon (that is same as 3 teaspoons) Gochujang and IT WAS HOT!!! I instantly started sweating, my nose got runny, my eyes got watery, and my mouth got burning, BUT it was yummy!

Hiroko Liston @hirokoliston

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Ingredients

2 to 4 Servings

1 block (250 g)Konnyaku (Konjac)
2King Oyster Mushrooms *about 150g, cut into the size that is easy to eat
1/2 tablespoonSesame Oil
Spring Onion *finely chopped
Toasted Sesame Seeds
Sauce
1 cloveGarlic *grated
1small piece Ginger *grated
2-3 teaspoonsGochujang (Korean Spicy Miso)
2 tablespoonsSoy Sauce
2 tablespoonsMirin
1-2 teaspoonsSugar

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Steps

1

Rinse Konnyaku (Konjac) Block, slice thinly (4-5mm thin), make a slit in centre, insert one end into the centre slit, then flip over.
2

Boil Water in a saucepan, cook Konnyaku pieces for 1-2 minutes, then drain.
3

Combine all the Sauce ingredients in a small bowl
4

Heat Sesame Oil in a frying pan over medium heat, cook King Oyster Mushrooms, add drained Konnyaku pieces, and stir for a few minutes. Add the Sauce, cook until the sauce is gone.
5

Sprinkle with some Spring Onion and Toasted Sesame Seeds, and serve with freshly cooked Rice.