Smoked Gochujang-Peach King Oyster Rib Sliders

Introduction

Hey there! Today, I’m leaning into that gorgeous California sun and firing up the grill for something truly special. We are taking meaty King Oyster mushrooms, scoring them like classic BBQ ribs, and glazing them with a swicy Gochujang-Peach sauce that will make your taste buds dance. It is smoky, it is sticky, and it has got that hits-the-spot umami from a splash of white miso. This is high-vibe, plant-based fusion at its finest.

Ingredients

• 1 lb King Oyster mushrooms, sliced vertically into thick slabs
• 1/4 cup Gochujang Korean chili paste
• 1/2 cup Peach preserves or fresh peach puree
• 2 tbsp Tamari or soy sauce
• 1 tbsp Toasted sesame oil
• 1 tsp Grated fresh ginger
• 1 tbsp White miso paste
• 2 tbsp Apple cider vinegar
• 4 Vegan brioche-style buns
• 2 cups Shredded purple and green cabbage
• 1/4 cup Fresh cilantro, chopped
• 1 tbsp Lime juice
• Wood chips for smoking (hickory or applewood recommended)

Instructions

1. Score the King Oyster mushroom slabs in a crosshatch pattern on both sides to allow the glaze to penetrate the fibers.
2. In a small bowl, whisk together the gochujang, peach preserves, tamari, toasted sesame oil, grated ginger, white miso, and apple cider vinegar until completely smooth.
3. Prepare your grill for medium-high heat. If using a charcoal grill, add your soaked wood chips to the coals. If using gas, use a smoker box.
4. Lightly brush the mushrooms with a neutral oil and place them directly over the heat. Sear for 3-4 minutes per side until they develop deep char marks and begin to soften.
5. Begin basting the mushrooms generously with the Gochujang-Peach glaze. Flip and baste every minute for another 4-5 minutes until the sauce becomes a thick, sticky lacquer.
6. While the mushrooms finish, toss the shredded cabbage with lime juice and cilantro to create a bright, acidic slaw.
7. Lightly toast the buns on the edge of the grill until golden brown.
8. Assemble the sliders by layering the glazed mushroom ribs onto the buns and topping with a mountain of the fresh lime slaw.

There you have it—a little bit of the West Coast, a lot of the East, and 100 percent plant-powered goodness. This dish is all about balance: the heat of the gochujang, the sweetness of the peaches, and that deep wood-fired char. Grab a cold drink, sit outside, and enjoy this bold fusion journey. Happy grilling!

Emily