Grilled eryngii with gochujang glaze
Today, I'm going to take you to the fascinating land of Korea, even though I haven't been there myself yet. My inspiration is my son Alessio, who's a passionate Asia-traveller and a true master at preparing both Korean and Chinese dishes. His enthusiasm and culinary skills have made me curious about the rich traditions and flavours of hansik, Korean cuisine. So, if you want to know what bap is and how gochujang adds depth and umami to a dish, then you've come to the right place. And to top it all off, I've got a delicious recipe for you: grilled eryngii with a glaze of gochujang. These meaty mushrooms, infused with the deep flavours of gochujang, are a real treat!
Hansik, the art of Korean cooking
In Hansik, the art of Korean cooking, the balance of yin and yang lies at the heart of every dish. The different flavours, colours and textures create a harmonious culinary experience that is not only incredibly healthy but also an absolute treat for all the senses. Rather than relying on a single main ingredient, there's a balance of ingredients and cooking styles that change with the seasons and the fresh, local produce available. Now, let's dive into some basic terms of Korean cuisine to get us started!
The everyday Korean meal: bap + banchan
The typical Korean meal starts with bap, plain rice, plus a series of banchan, side dishes. The rice forms the base of the meal, and the banchan range from soup to vegetables, meat or fish and even a sweet dish. Each dish is characterised by its own flavour and texture and the entire meal is harmonious, with no overlapping of ingredients or preparations.
Love of vegetables
Korean food is known for being really healthy, and it's easy to see why when you look at the climate and location of Korea. The country has everything you could possibly want for growing all kinds of vegetables and mushrooms. In fact, Koreans eat more vegetables than anywhere else in the world! A typical Korean meal is two-thirds veggies and one-third rice and other ingredients.
Preserving vegetables
With such an emphasis on vegetables, it's no surprise that the Koreans have developed different ways to preserve them for the cold winter months. Dehydration, fermentation and salt-based preservation not only keep vegetables long-lasting, but they also help them develop new flavours, particularly umami, and healthy nutrients like ferments.
Dining in Korea
The term bapsang is used to describe a formal Korean dinner with amazing dishes, but it is the daily banchan (or family meal) that is truly the heart and soul of the nation's cuisine. As I mentioned before, a typical Korean meal consists of rice with a series of side dishes.
Rice, the foundation of banchan culture
Rice is, without a doubt, one of the most important elements of Korean food culture. It's been cultivated in the country for an incredible 15,000 years, and Korea is rightfully considered the cradle of rice. Banchan culture involves putting together a tasty meal around this staple ingredient.
In Korea, people grow short-grain rice, like the kind you get with sushi. Short-grain rice is more compact and stickier than long-grain rice. The rice is first thoroughly rinsed and then soaked. A typical serving is 180g of rice and 200ml of water, cooked on a low heat for 20 minutes, then switched off and left for another five minutes.
Setting the table
In the everyday meal, bap (rice) and guk (soup) are served to each person separately. Everyone gets a bowl of rice on the left and the soup on the right, with a spoon and chopsticks to the right of the soup. The banchan, or side dishes, are communal, located in the centre of the table, and everyone helps themselves using their own chopsticks, making the whole thing very relaxed and friendly.
There are usually three or four banchan, including the classic kimchi, which is a must-have on every menu. Another banchan is an animal protein, and the rest are vegetable-based. You'd think that a lot of time and work goes into preparing such a meal, but this isn't always the case. Many of the banchan are very simple, like pickled cucumber or grilled fish.
How do you eat a Korean meal?
The Korean meal starts with rice. Take a spoonful and top it with one of the banchan. For the guk (soup), the general rule is to mix a little rice into the soup. Alternate between different flavours and textures, and, above all, make sure you enjoy both the food and the experience.
Gochujang, Korean chilli paste
Gochujang is one of the most iconic ingredients in Korean cuisine. This spicy, savoury yet sweet red chilli paste is a key component in many dishes and adds a delicious kick to everything it touches. Gochujang is one of three types of jang, which are sauces or flavourings made from fermented soy. But how is it made?
Meju, the cornerstone of Korean condiments
Korean sauces are based on meju, which is a block of fermented soybeans. Meju is traditionally made on the last day of November, according to the lunar calendar. The newly harvested soybeans are boiled until tender, then pressed into blocks. These blocks are then left out to dry and ferment in the open air. A meju block that's been properly fermented has a really deep and complex aroma.
Jang, the soul of Korean cooking
When you mix meju with salt and water you get jang. Let me explain. First the fermented blocks of meju are rinsed and dried. Then they go into a brine bath for between 60 and 90 days. The type of salt and water used is really important to get the best quality jang. After that process, you're left with a liquid and a solid part, respectively, ganjang and doenjang. Ganjang is what we know as Korean soy sauce. The jangs are then further fermented or aged, usually in big clay jars, to make them really flavourful. Doenjang is a paste made from the fermented soybeans. It's great for seasoning dishes, but you can also use it as a standalone ingredient. Depending on the region or the purpose, there are many variations of both ganjang and doenjang. These jangs have been around for more than two thousand years and are the soul of Korean cuisine - just like olive oil in Mediterranean cuisine.
Gochujang, a jang with heat
Gochujang, Korea's famous red chilli paste, is made by fermenting meju with plain rice, sticky rice, barley and other grains, along with the typical Korean red chilli pepper, gochugaru. This Korean chilli paste has complex tastes from the fermented soybeans (umami) and sweetness from the other grains. With the heat of the chilli pepper, gochujang provides a well-balanced taste that is used in lots of different dishes.
Recipe: Grilled eryngii with gochujang glaze
Serve these tasty eryngii with chicken wings, kimchi and rice for a delicious Korean meal.
Ingredients:
- 300 g eryngii
- 2 tablespoons vegetable oil
- 1 spring onion
- Sesame seeds
For the gochujang glaze:
- 2 tablespoons gochujang
- 1 tablespoon of soy sauce
- 1 tablespoon agave syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove of garlic
- 1 teaspoon grated ginger
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Step 1: Cut the eryngii
Cut the eryngii into slices around 1 cm thick. Using the tip of a knife, carve a diamond pattern on both sides of the mushrooms. Give both sides a light brush of oil. Chop the spring onion into diagonal, thin rings.
![Gegrilde Eryngii 00024]()
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Step 2: Make gochujang glaze
Chop the garlic and mix it with the rest of the ingredients for the gochujang glaze to make a smooth sauce.
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Step 3: Grill the eryngii
Heat a grill pan or barbecue over medium-high heat. Coat the eryngii slices with the gochujang glaze and place them on the grill. Fry them for about 3 - 4 minutes on each side until they have nice grill marks and are fully cooked. While they're cooking, give them another brush of glaze so they're well coated and the sauce caramelises a bit.
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Step 4: Serve
Arrange the eryngii slices on a platter and sprinkle with sesame seeds and spring onion.
![Gegrilde Eryngii 702]()
