Step by step

Method

4 steps

1. 1

   Clean and slice 1–1½ pounds mixed mushrooms (shiitake, oyster, king oyster, button) into thick pieces so they don't vanish. Slice ½ onion and mince 3 garlic cloves.

2. 2

   Mix a quick sauce: 2 tablespoons soy sauce, 1 tablespoon oyster sauce or more soy, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon gochujang or a pinch of gochugaru (optional), and 2 tablespoons water.

3. 3

   Heat 1–2 tablespoons oil in a wide skillet over medium-high until shimmering. Add mushrooms in a single layer; don't stir for 2–3 minutes so they brown. Flip and brown another 2 minutes — they should smell nutty and look golden, not gray and wet.

4. 4

   Add onion and garlic 1–2 minutes. Pour in the sauce and toss 1–2 minutes until glossy and mostly absorbed. Finish with green onion and sesame seeds. Serve over rice — savory, meaty mushrooms with sticky soy edges.