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Gochujang Grilled Mushroom Salad
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Created by AndrewM, Monday, 04 April 2016

Description

This one got lost somewhere between Korean Bibimbap and Vietnamese Noodle Salad, with some Japanese, Filipino & California twists.

Ingredients
  • 1 lb. large oyster mushrooms, cap only
  • 2 T. gochujang (Korean red chili paste)
  • 1 T. soy sauce
  • 1 T. water
  • 1 large clove garlic, pressed
  • 8 oz. fried tofu, cut into sticks (not Inari pockets)
  • 2 T. banana sauce (Filipino)
  • 1 T. Nam Pla (fish sauce)
  • 1 T. water
  • 4 oz. rice vermicelli (optional)
  • 1 C. each carrot, red bell pepper & daikon radish matchsticks
  • Salt
  • 1 ripe medium avocado, sliced
  • 3 T. Ponzu vinegar (Japanese)
  • 2 T. sweet mirin (Japanese)
  • 1/2 t. toasted sesame oil
  • 1/2 t. chili sesame oil
  • 8 oz. spring/mixed salad greens
Methods/steps
  1. Combine gochujang, soy sauce, water & garlic in a large bowl. Toss mushrooms in the sauce by hand, making sure they're evenly coated. Marinate 15 minutes.
  2. Preheat grill on high.
  3. Grill mushrooms over medium-high heat 2-3 minutes per side. A tiny bit of charring on the thin edges is OK.
  4. Remove and let cool. Tear lengthwise into bite size pieces. Set aside.
  5. Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 5–10 minutes; drain. Rinse under cold water and drain well. Set aside.
  6. Gently toss tofu until evenly coated. Marinate 1+ hour, turning a few times. Drain thoroughly and set aside.
  7. Sprinkle a little salt on the carrot, red pepper and daikon matchsticks, keeping them separate. Let sit for 20-30 minutes. Rinse with cold water, drain and pat dry. Set aside in separate bowls.
  8. Mix together the vinegar, mirin and sesame oil for a dressing.
  9. Place the noodles in the bottom of 2 large bowls. Top with greens, then artfully arrange vegetables and tofu on the sides. Drizzle with salad dressing. Put grilled mushrooms on top center.
Additional Tips

Lotsa prep time, but everything can be prepared ahead, kept covered in the refrigerator and put together in minutes. Any grillable mushroom would work.

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