Smoked Gochujang King Oyster Pulled Pork Sliders

Introduction

Hey there! Today, I’m channeling those breezy California gastro pub vibes. We’re taking the humble king oyster mushroom, giving it a deep hickory smoke, and tossing it in a sticky, fermented gochujang glaze. It’s all about that crunch from the yuzu slaw meeting the umami-rich char of the grill. This is fusion comfort food at its finest, blending the heat of the East with the smoke of the West.

Ingredients

• 1 lb King Oyster Mushrooms, shredded with a fork
• 2 tbsp Toasted Sesame Oil
• 1/4 cup Gochujang Korean chili paste
• 2 tbsp Shiro Miso
• 2 tbsp Maple Syrup
• 1 tbsp Grated Fresh Ginger
• 1 tsp Smoked Paprika
• 1/4 cup Rice Vinegar
• 2 cups Shredded Cabbage and Carrot Mix
• 2 tbsp Vegan Mayo
• 1 tbsp Yuzu juice or Lime juice
• 4 Vegan Brioche Buns, toasted
• Pickled Jalapenos and Fresh Cilantro for garnish

Instructions

1. Shred the mushrooms using a fork to create a pulled texture, then toss with sesame oil and a pinch of salt.
2. Prepare your smoker or grill for indirect cooking at 300F (150C), using hickory or applewood chips for that classic BBQ aroma.
3. Spread mushrooms on a perforated tray and smoke for 20-25 minutes until the edges are crispy and deeply charred.
4. In a small bowl, whisk together the gochujang, miso, maple syrup, ginger, and smoked paprika to create the glaze.
5. Toss the smoked mushrooms in the sauce and return to the heat for 5 minutes to allow the sugars to caramelize and thicken.
6. For the slaw, whisk together the vegan mayo, rice vinegar, and yuzu juice, then fold in the shredded cabbage mix.
7. Lightly toast the brioche buns, pile them high with the smoky mushrooms, and top with a generous heap of zesty slaw and garnishes.

This dish is a total crowd-pleaser that bridges the gap between a classic backyard cookout and a high-end izakaya. Grab a cold craft beer or a sparkling yuzu tea, and enjoy the harmony of flavors. Keep experimenting and stay bold!

Emily