Description
A flavorful low-carb dish featuring mushrooms sautéed in a spicy gochujang sauce.
Ingredients
Scale
- 8 ounces of cremini or button mushrooms, cleaned and sliced
- 2 tablespoons of gochujang (Korean chili paste)
- 2 tablespoons of soy sauce or tamari (for gluten-free)
- 1 tablespoon of sesame oil
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of fresh ginger, grated
- 1 tablespoon of sesame seeds
- 2 green onions, chopped
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes, or until they are golden brown and tender.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- In a small bowl, mix together the gochujang, soy sauce, and sesame oil. Pour this mixture over the sautéed mushrooms.
- Stir well to coat the mushrooms evenly and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Remove from heat and sprinkle with sesame seeds and chopped green onions before serving.
Notes
- For added protein, toss in some cooked chicken or tofu when adding the sauce.
- If you prefer a milder flavor, reduce the amount of gochujang or substitute it with a mild chili paste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg