Korean Spicy King Trumpet Mushroom Banchan

Steps

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1. 1
   Prepare 4 large king trumpet mushrooms (or 6 small ones), rinse gently, and cut into chunks. Finely chop half a green onion and set aside.
   ▶ ≈0:07
2. 2
   Heat a dry skillet over medium heat without adding any oil.
   ▶ ≈0:22
3. 3
   Add the mushroom chunks to the hot pan and stir-fry constantly without oil. The mushrooms will release their own moisture. Cook until tender and golden brown at the edges, which concentrates the mushroom flavor.
   ▶ ≈0:30
4. 4
   Transfer the cooked mushrooms to a plate and let them cool slightly.
   ▶ ≈0:52
5. 5
   In a bowl, combine 1 tbsp gochujang, 0.5 tbsp minced garlic, 1 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sugar, 1 tbsp chili flakes, and 1 tbsp corn syrup. Mix well.
   ▶ ≈0:52
6. 6
   Add a small drizzle of sesame oil and a sprinkle of sesame seeds, then mix again.
   ▶ ≈1:06
7. 7
   Place the cooled mushrooms in a large bowl, pour in all the sauce and chopped green onion, and gently toss until the mushrooms are evenly coated.
   ▶ ≈1:13