Korean BBQ sauce with portobello mushrooms

Korean BBQ sauce with portobello mushrooms

OK, I know this will come as a surprise, but here is another Asian recipe.  Better yet, it is my version of a spicy Korean barbecue sauce.  I have not ventured into the barbecue sauce before, and today I asked myself why!  This sauce is super tasty, and you can control the amount of heat you want.  I love spicy Korean food, kimchi is one of my favorite, and now that I have made this delightful sauce, it will be on my favorite list too.
I used this recipe with portobello mushrooms and made my version of Korean BBQ ribs.  I have to be honest, I have not eaten ribs in a very long time, and these were amazing and full of great flavor.  I have included pictures of some of the ingredients as a reference.  (these ingredients can be found at many stores, and every Asian market)


1-2 tablespoons Korean hot pepper paste (gochujang)(depending on how hot you like things.  Start with one, add more if needed)
2 tablespoons Korean black bean paste
2 tablespoons maple syrup
1 tablespoon light colored miso paste
2 teaspoons low sodium soy sauce
1 teaspoon sesame seeds
1 teaspoon grated fresh ginger
1 teaspoon grated or finely chopped garlic

4 large portobello caps, gills removed if you want, and sliced into thick pieces (about 1-1 1/2 inches thick)

In a medium bowl, combine all the ingredients, except the mushrooms.  Mix with a whisk until smooth.
Preheat the oven to 375°.  On a silicone pad or parchment paper lined baking sheet, place the mushroom slices.  
With a brush, spread the sauce on all the pieces.  Make sure to slather it all over, on all sides.
Place the pan in the hot oven, and allow to bake for 30 minutes.  
15 minutes in, slather some more sauce on, and turn the pieces.  
Check them from time to time and make sure they don't burn.  I like mine a little more crispy, but it is not needed.
Remove from oven and serve while hot with some steamed rice and a nice salad on the side.
I hope you give this a try and enjoy it as much as I did. 
As always, if you have any questions, concerns, you think it totally sucks and was a waste of time.....I want to hear about it.  :)
Happy eating!


  1. It looks amazing Michael! No need to miss "certain dishes" with all your makeover recipes!

  2. Hi Michael,
    I ran out to buy the bean paste and hot pepper paste and was disappointed to see that the first ingredient in the hot pepper paste is corn syrup and the bean paste is full of msg, caramel colour and a preservative.....are these ingredients in the varieties you used??

  3. Michael, I have made these twice with regular bbq sauce and we LOVELOVELOVE them!! I usually finish them off by turning on the broiler for 1-2 minutes. You hit it outta the park with these!! Thanks!

    1. I am so glad you like them. Yes, any BBQ sauce would work well on these. The meaty texture is amazing. I will try the broil at the end and see how I like it. I can only imagine it makes them amazing.

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