Creamy Korean Mushroom Sauce
A quick and savory sauce featuring earthy mushrooms, garlic, and a creamy, spicy-sweet Korean pepper paste and soy sauce blend. Perfect for enhancing various dishes.
Ingredients
- 200 g cremini mushrooms sliced
- 2 cloves garlic minced
- 1 tbsp vegetable oil
- 1/2 cup heavy cream
- 1 tbsp Korean pepper paste (gochujang)
- 1 tsp brown sugar
- 2 tbsp soy sauce low-sodium
- 2 tbsp water
- 1/4 tsp black pepper freshly ground
Instructions
- Slice the mushrooms and mince the garlic. Set aside.
- Heat vegetable oil in a medium skillet or pan over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.
- Add the minced garlic to the skillet with the mushrooms and cook for another minute until fragrant, being careful not to burn the garlic.
- Pour in the heavy cream, Korean pepper paste (gochujang), brown sugar, soy sauce, and water. Stir well to combine all ingredients.
- Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Season with freshly ground black pepper.
- Remove from heat and serve immediately over your favorite dishes like noodles, rice, or as a topping for proteins.
Notes
For a vegetarian option, ensure your heavy cream is suitable or use a plant-based cream alternative. This sauce is excellent over ramen noodles, steamed rice, pan-seared chicken, or roasted vegetables. Add a sprinkle of sesame seeds or chopped green onions before serving for extra flavor and garnish.