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Myeongdong Sizzling King Oyster Crunch Bowl

Myeongdong Sizzling King Oyster Crunch Bowl

Welcome to your 15-minute layover in Seoul! We are taking meaty, scored king oyster mushrooms and hitting them with a ridiculously hot sear until they get crispy edges, then tossing them in a vibrant gochujang-lime mason jar dressing. Paired with super-crunchy quick-pickled radishes and mountains of fresh herbs, this lunch bowl is a total flavor explosion that proves you do not need a passport to eat like an absolute legend on a Tuesday.

Chef Mira Lin
Chef Mira Lin
Prep: 10 minutes
Cook: 7 minutes
2
easy
lunchsalad
weeknight-mealsvegan-friendlykorean-street-foodquick-pickles+1

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Timeline

15 minutes
0m5m10m15m
Prep Vegetables
5m
Quick Pickle Veggies
2m
Shake Dressing
2m
Sear Mushrooms
5m
Assemble Base
3m
Glaze Mushrooms
2m
Finish and Serve

Ingredients

  • 2 large king oyster mushrooms(Halved lengthwise and scored in a crosshatch pattern)
  • 1/2 cup cucumber(Thinly sliced)
  • 1/2 cup daikon radish(Thinly sliced, or regular red radishes work too)
  • 1 cup red cabbage(Finely shredded)
  • 1 cup baby spinach(Or any mixed greens)
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 2 tbsp gochujang(Korean chili paste)
  • 1 tbsp soy sauce(Use tamari if gluten-free)
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh lime juice
  • 1 tbsp water
  • 1 tbsp neutral oil(Avocado or canola)
  • 1 cup pre-cooked brown rice(Microwave pouches are a mom's best friend!)
  • 1/4 cup fresh cilantro(Roughly chopped)
  • 1/4 cup fresh mint(Roughly chopped)
  • 1 tsp toasted sesame seeds(For garnish)

Instructions

  1. 1

    Welcome to Departure Gate 4 (my cutting board)! Slice 2 large king oyster mushrooms in half lengthwise, then score the flat sides in a tight crosshatch pattern—this helps them soak up the glaze like a sponge. Thinly slice your 1/2 cup cucumber, 1/2 cup daikon radish, and 1 cup red cabbage.

    5 min

    Tip: Do not cut all the way through the mushrooms; just score the top 1/4 inch.

  2. 2

    Let's get our quick-pickle on! In a small bowl, toss the sliced 1/2 cup cucumber and 1/2 cup daikon radish with 3 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp kosher salt. Set them aside to work their tangy magic while we cook.

    2 min

    Tip: Massage the veggies slightly with your fingers to speed up the pickling process.

  3. 3

    Grab your trusty mason jar! Add 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp fresh lime juice, and 1 tbsp water. Seal it up and shake it like you are trying to wake up a teenager for school! This is our glorious street-style glaze and dressing.

    2 min

    Tip: If your gochujang is very thick, add a tiny splash more hot water to help it emulsify.

  4. 4

    Heat a heavy skillet over medium-high heat until it is screaming hot. Add 1 tbsp neutral oil, then place the scored 2 large king oyster mushrooms flat-side down. Press them gently with a spatula and let them sear completely undisturbed for about 3-4 minutes until they have a gorgeous, crispy golden-brown crust.

    5 min

    Tip: The high heat is crucial here. We want a hard sear, not a gentle sauté!

  5. 5

    While the mushrooms are sizzling away, build your bowls. Divide 1 cup pre-cooked brown rice, the shredded 1 cup red cabbage, and 1 cup baby spinach between two serving bowls. Scatter massive handfuls of 1/4 cup fresh cilantro and 1/4 cup fresh mint over the greens to wake everything up.

    3 min

    Tip: Heat your pre-cooked rice in the microwave for 60 seconds if you prefer a warm base.

  6. 6

    Flip the mushrooms and sear the other side for 1 minute. Turn off the heat, then drizzle half of your gochujang mason jar dressing directly into the pan. Toss the mushrooms vigorously to coat them in that bubbling, sticky, spicy glaze.

    2 min

    Tip: Turning off the heat prevents the sugars in the gochujang from burning while it glazes.

  7. 7

    Transfer your beautifully glazed mushrooms to your waiting bowls. Nestle the quick-pickled cucumbers and radishes right next to them. Drizzle any remaining dressing from the jar over the top of the cabbage and rice, then sprinkle with 1 tsp toasted sesame seeds. Have a delicious trip!

    1 min

    Tip: Leave the pickling liquid in the bowl—just lift the veggies out with a fork so your salad doesn't get soggy.

Chef's Notes

My cutting board (aka Departure Gate 4) sees a lot of action, but scoring these king oyster mushrooms is one of my absolute favorite techniques. They mimic the meaty texture of scallops or steak, making this a plant-forward dish that even the most stubborn carnivores will demolish. Don't skimp on the fresh mint—it is the perfect cooling counterpoint to the spicy gochujang!

Frequently Asked Questions

How long does Myeongdong Sizzling King Oyster Crunch Bowl take to make?

Myeongdong Sizzling King Oyster Crunch Bowl takes about 17 minutes total. That includes 10 minutes of prep and 7 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Myeongdong Sizzling King Oyster Crunch Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Myeongdong Sizzling King Oyster Crunch Bowl?

The main ingredients are: king oyster mushrooms, cucumber, daikon radish, red cabbage, baby spinach, rice vinegar, sugar, kosher salt, gochujang, soy sauce, toasted sesame oil, fresh lime juice, water, neutral oil, pre-cooked brown rice, fresh cilantro, fresh mint, toasted sesame seeds.

What type of meal is Myeongdong Sizzling King Oyster Crunch Bowl?

Myeongdong Sizzling King Oyster Crunch Bowl is categorized as: lunch, salad.