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Grilled mushroom with ssamjang dressing recipe

Grilled mushroom with ssamjang dressing recipe

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Made using gochujang, sesame oil and soybean paste, this rich, spicy marinade tastes great with earthy mushrooms. Try scattering crispy fried onions and red chilli slices on top, if you can handle the heat. See method

  • Serves 6
  • Takes 25 mins plus 10-30 mins marinating
  • 94 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 x 250g packs large flat mushrooms (stalks removed, if you prefer)
  • 1 tbsp rapeseed oil
  • 1 red chilli, sliced diagonally (deseeded, if you prefer)
  • 2 tbsp crispy fried onions

For the ssamjang dressing

  • 2 spring onions, sliced
  • 1 garlic clove, grated
  • 2 tbsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 2 tsp doenjang or red miso paste
  • 1 tsp gochujang
  • 1 tsp granulated sugar
  • 1 tsp sesame seeds
  • ½ tsp ground black pepper
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    7g 11%
  • Saturates

    2g 8%
  • Sugars

    2g 2%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 3.5g Protein 2.8g Fibre 1.1g


  1. Mix together the ingredients for the ssamjang dressing with 2 tbsp water in a small bowl; set aside.
  2. Brush the mushroom tops with the oil. Light the barbecue and wait until the flames have died down and the coals are white. Alternatively, heat a griddle pan over a high heat until hot. Cook the mushrooms for 10-12 mins, turning occasionally, until softened. Transfer to a bowl, cover and leave to cool slightly.
  3. After 5-10 mins you should notice the brown liquid from the mushrooms pooling at the bottom of the bowl; discard this. Slice the mushrooms into 1.5cm-thick strips and transfer to a serving platter. Pour over the ssamjang dressing and leave to marinate for 10 mins (or for up to 30 mins). Scatter with a pinch of salt, the red chilli and crispy onions to serve.

See more Korean barbecue recipes

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