Gochujang Mushroom Katsu

Mushroom lovers rejoice!  Looking for the next best, awesome mushroom recipe that you would never expect to even exist??  Gochujang Mushroom Katsu is that recipe.  It’s so incredibly unique that when I found it on the Forge To Table website, I went “Huh?” then “OMG! THIS IS INCREDIBLE”.   In a million years, or even to infinity and beyond, I could never have dreamed up that doing such things to a mushroom was even possible!!!  

But.

It is…

How I found the recipe for Gochujang Mushroom Katsu

As you probably know by now, in addition to bringing you all the fabulous Kosher Everyday recipes, I work as a Food Media Developer/Content Creator, working with brands to develop media (recipes, photos, video) to help promote their products.

Periodically a brand will contact me and ask if I’m interested in working with them or doing a “Try it Tuesday” with their product.  If I think that the item is cool or is useful for you guys, I’ll say yes.

Thank you Forge To Table

The premium knife company, Forge to Table, contacted me to see if I might be interested in testing one of their products.  I went to the website and this is what I found.

Forge To Table’s mission:

“…is to empower every chef, from home cooks to professionals, with the finest handcrafted Japanese-style knives. We strive to redefine precision in the culinary world by providing blades that marry heritage and innovation. With Forge To Table, your culinary journey becomes a masterpiece of craftsmanship and performance.“

I thought “That’s asking a lot from knives…” until I saw the website and Forge to Table sent me a GORGEOUS 7″ Bunka Chef Knife.  I was blown away by the incredible shape and simply beautiful elegance of the knife. 

So, when Forge to Table offered to send me one to review of course I said yes!

And it was everything I dreamed of!!!

Coming up with the Gochujang Mushroom Katsu Recipe

When I received the 7″ Bunka Chef Knife I checked out the Forge to Table website to see what types of recipes the brand used this knife for.  Imagine my utter joy and delight to find the Gochujang Mushroom Katsu recipe.  Here are some of the reasons for my jubilation.

First

It is a well known fact that I, Sharon Matten, am a huge mushroom loyalist.  I love anything mushroom.

Second

The recipe requires King Trumpet Mushrooms.  Dear Husband and I had just been at a farmer’s market in Florida, where I purchased KING TRUMPET MUSHROOMS from Mr. Fun Guy!!!

I had intended to use them on our trip, but sadly (and not so sadly) wasn’t able to, and brought them home!!!  Meaning that we had KING TRUMPET MUSHROOMS FOR THE RECIPE right in our refrigerator!!!

Third

I am very familiar with gochujang, and have used it on multiple recipes here on koshereveryday.com, like Air Fryer Honey Gochujang Salmon Bites, Gluten Free Gochujang Caramel Cookies and Quinoa Almond Crusted Turkey Tenders.

Wikipedia defines Gochujang as:“Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.”

The best part?  I had some in my refrigerator!!!

Four

I had never heard of a “Katsu” which made this seriously intriguing.  According to Google Search:

Five

To make Mushroom Katsu, you have to do magical things to King Trumpet Mushrooms to make them into “chicken-like” cutlets to make into batter fried “chicken-like” cutlets.  I was blown away and had never, ever seen anything like this.  First you boil the mushrooms in salt water, shock them in ice water, then do something inconceivable to the mushrooms.  You make a thin slit down the mushroom, the UNRAVEL IT using the super cool 7″ Bunka Chef Knife!!!

I AM NOT JOKING HERE.

If I hadn’t done it, I wouldn’t have believed it.  Here’s how you cut the mushrooms:

The only issue I had was that our mushrooms from the farmer’s market were smaller than the ones used in the original recipe.  I still managed, but I think bigger ones probably would have been easier to work with.

Here’s the Recipe for Gochujang Mushroom Katsu

This recipe had a lot of steps, but it was well worth the effort to hear Dear Son-In-Law say “This is incredible” and watch him eat several helpings.  I recommend using King Trumpet Mushrooms on the larger size, and watch my reel on Instagram 😉 

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