Gochujang Mushroom Katsu

Mushrooms are one of my favorite foods, simply because of their versatility. I have had mushrooms in so many different ways with so many different flavors and textures, and this preparation just is a testament to that. It takes a steady hand and a sharp knife, but it's so satisfying to unravel a mushroom into a chicken-like cutlet before being fried and enjoyed. 

King trumpet mushrooms, also known as Pleurotus eryngii, are a delectable and meaty variety of edible fungi prized for their robust flavor and unique texture. Native to Mediterranean regions, these mushrooms are characterized by their thick, trumpet-shaped stems and creamy white to light brown caps. With a slightly nutty and umami-rich taste, they are incredibly versatile in the kitchen, making them a favorite in a variety of dishes, from stir-fries and risotto to grilled preparations.

Their firm texture holds up well during cooking, allowing them to be sliced, sautéed, or roasted without losing their shape. Rich in nutrients and low in calories, king trumpet mushrooms are not only delicious but also a healthy addition to any meal, making them a popular choice among chefs and home cooks alike.

Boiling the king trumpet mushrooms softens them and shocking them in ice water prevents them from overcooking. With so much moisture, it's important to squeeze as much water as possible from the mushrooms or else they’ll get soggy after the cooking process down the line. 

Once the mushrooms are par-cooked and dried, it’s important to use a sharp Forge To Table Knife to slice them into a cutlet shape. Slice the mushroom in a spiral motion like how you peel a potato to unravel it into a ¼” thick cutlet. Gently score both sides of the cutlet to prevent it from curling while cooking, but be careful to not slice all the way through. Marinate the mushrooms in soy sauce and white pepper, and prepare the other elements of the dish.

Gochujang is a vibrant Korean chili paste made from fermented soybeans, glutinous rice, and red chili powder. Its rich, savory-sweet flavor profile adds depth and complexity to a variety of dishes, from stews and marinades to sauces and dipping condiments. Often characterized by its deep red color, gochujang provides a unique balance of heat and umami, making it a staple in Korean cuisine. Whether used in traditional recipes like bibimbap or as a zesty ingredient in modern fusion dishes, gochujang enhances food with a distinct kick and a touch of sweetness, making it a favorite among spice lovers.

The gochujang paste is mixed with zippy rice vinegar, nutty sesame oil, and sweet maple syrup. The finished product is a balanced, spicy, and savory sauce perfect for any type of meat, vegetable– or mushroom!

Once the mushrooms are marinated, it’s as simple as making a quick savory batter and heating up a few inches of oil before getting ready to fry. Use the end of a chopstick to know when the oil is ready, it will bubble slightly! Dip the mushroom in the batter and into the hot oil and fry, flipping halfway through cooking, until golden brown and crispy. Repeat with the remaining mushrooms. 

Dip the hot mushrooms in the prepared gochujang sauce and top with toasted sesame seeds and scallions before slicing them into strips. Serve over rice with shredded cabbage. Enjoy while warm!

Gochujang Mushroom Katsu

Meaty king trumpet mushrooms are the star of this dish when they are unraveled, battered, and fried into a crisp katsu. A sweet, complex, and spicy gochujang sauce dresses the cutlet for a bite that will have you questioning– what else can a mushroom can hide as?

Recipe and Photography by Sam Burgess

Forge To Table

Prep Time: 40 minutes

Cook Time: 30 minutes

Servings: 3-4

Ingredients:

Mushroom Katsu:

• 12 ounces king trumpet mushrooms (3-4 mushrooms), trimmed

• 2 tablespoons soy sauce

• Dash of white pepper

• 1 large egg white

• 1 cup water

• ¾ cup all-purpose flour

• ½ teaspoon MSG (optional)

• Canola or vegetable oil, for frying

Gochujang Sauce:

• 4 tablespoons gochujang paste

• 3 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 2 tablespoons maple syrup

Serving:

• Cooked sushi rice

• Cabbage, shredded

• Toasted sesame seeds

• Scallions, sliced

Directions:

1. PARCOOK. Bring a medium pot of water to a boil with a heavy pinch of salt. Then prepare a medium bowl with ice water and set aside. Once the water is boiling, add the king trumpet mushrooms, and boil until glossy, about 10 minutes. Remove the mushrooms and shock in ice water to stop cooking.

2. DRY. Once the mushrooms are completely cool, remove from ice water and pat dry with a paper towel to remove as much moisture as possible.

3. SLICE. Place the par-cooked mushrooms on a cutting board, and use your Forge To Table 10” Sujihiki Slicer to slice the cap to the stem. Slice the mushroom in a spiral motion like how you peel a potato to unravel it into a ¼” thick cutlet. Gently score both sides of the cutlet. Repeat with each King Trumpet mushroom.

4. MARINATE. In a shallow dish, combine soy sauce and white pepper. Place each scored mushroom cutlet into the soy mixture. Let marinate for at least 15 minutes. 

5. RICE. In the meantime, wash and cook sushi rice. Use a Forge To Table Titanium Peeler to thinly shred the cabbage. 

6. SAUCE. In a medium bowl, mix gochujang paste, rice vinegar, sesame oil, and maple syrup until all together. Set aside. 

7. BATTER. In a separate medium bowl, beat egg white and water together. Sift flour into the liquid, and mix until just combined, being careful not to overmix. 

8. FRY. Fill a large skillet or wok with at least 1-½ inches of vegetable or canola oil and set over medium heat. Once the oil is 350F degrees, dip a mushroom cutlet in the prepared batter and gently place it into the hot oil (be careful to not cook too many at once as it will drop the oil temperature too much). 

9. FLIP. Fry both sides until golden brown, flipping halfway, about 8-10 minutes total. Remove and transfer to a plate lined with paper towels or a cooling rack. Repeat with remaining mushroom cutlets.

10. SERVE. Using a brush, coat both sides of the mushroom katsu with the prepared gochujang sauce. Top with toasted sesame seeds and use your Forge To Table 10” Sujihiki Slicer to slice into strips. Serve over rice with shredded cabbage. Garnish with sliced scallions. Enjoy while warm!

Chef’s Notes:

• Try this technique with other sauces like sweet chili or spicy soy!

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