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Korean Barbecue Crispy Oyster Mushrooms

Korean Barbecue Crispy Oyster Mushrooms
Korean Barbecue Crispy Oyster Mushrooms

Ian’s sister and brother in law bought him a mushroom growing kit for Christmas and this is the recipe he came up with.

Zippy, spicy, crispy. If you like a cheeky takeaway every now and again, you’ll love this.


Before you start

Mixing jug | Large mixing bowl | Small frying pan | 2 small saucepans | Plate lined with kitchen paper | Kettle boiled



  • 50ml water
  • 1 tbsp cornflour
  • 100ml light soy sauce
  • 50g sugar
  • 1 tbsp garlic puree
  • 1 tbsp ginger puree
  • 1 tbsp gochujang paste
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • ½ tbsp miso (optional)
  • Boiling water (to loosen)

Crispy Mushrooms

  • 300g oyster mushrooms
  • 6 tbsp cornflour
  • 1 tbsp ginger powder
  • 1 tbsp garlic powder
  • 2 tsp salt
  • Vegetable oil, for shallow frying


  • 150g basmati rice
  • 300ml water
  • ½ tsp salt

To Serve

  • 2 spring onions
  • 1 tbsp sesame seeds


  1. 1.

    Serves 2

    Cook the rice |
    Rinse the rice under cold water for 1 minute | Tip into the saucepan, pour over the water and sprinkle over the salt | Cover and bring to the boil | Turn the heat down to the lowest setting and leave covered for 12 minutes | After 12 minutes turn the hob off and leave the lid on

    Prepare the sauce | Add the cornflour and water to a jug and stir to combine | Add the soy sauce, sugar, garlic puree, ginger puree, gochujang paste, rice wine vinegar, sesame oil and miso and stir to combine | Set the jug to one side

    Prepare the mushrooms | Pull the oyster mushrooms into shreds and put them in a bowl | Sprinkle the cornflour, ginger powder, garlic powder and salt over the mushrooms and toss to combine and coat

    Fry the mushrooms | Pour 1cm vegetable oil into the small frying pan and warm over medium high heat until the end of a wooden spoon bubbles | Add the mushrooms to the pan in small batches and fry until golden and crispy | Transfer the mushrooms to the plate and repeat until all the mushrooms are cooked

    As the mushrooms are frying, prepare the sauce | Put the saucepan on the stove, pour in the sauce and simmer over high heat until the sauce reaches the consistency of a very loose syrup | Transfer the sauce to a jug and add boiling water to loosen to a pouring consistency

    Finish and serve | Transfer the mushrooms to the plate with tongs | Spoon the rice into bowls | Trim and finely slice the spring onions | Top the rice with the crispy mushrooms | Drizzle the sauce over the mushrooms | Sprinkle over the spring onions and sesame seeds and serve immediately