Korean Pyogo Yuja Gui (Yuja-Glazed Shiitake Grill)

Quick answer

Total time: 28 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Pyogo-yuja-gui is a Korean yuja-glazed grilled shiitake dish where stemmed fresh shiitake caps are brushed on their inner surface with a sauce of yuja marmalade, soy sauce, perilla oil, minced garlic, and black pepper, marinated for ten minutes, then grilled on both sides over medium heat.

The combination of yuja's bright citrus character and soy sauce's saltiness produces a tangy, savory glaze, and perilla oil-unlike sesame oil-retains its nutty fragrance even after exposure to grill heat. Shiitake mushrooms must be wiped clean with a dry cloth rather than rinsed, because their porous flesh absorbs water rapidly and turns mushy when grilled. Chopped pine nuts scattered on at the end add an oily crunch that contrasts the chewy, concentrated texture of the grilled caps.

Ingredients (4 servings)

Ingredient	Amount	Unit
fresh shiitake mushrooms	320	g
yuja marmalade	1.5	tbsp
soy sauce	1	tbsp
perilla oil	1	tbsp
minced garlic	1	tsp
black pepper	0.25	tsp
chopped pine nuts	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Remove the stems from 320 g fresh shiitake mushrooms, then wipe the caps and inner gills with a dry cloth.

Do not rinse them, because trapped water makes the mushrooms soft and watery on the grill.
2

Season

In a small bowl, mix 1.5 tablespoons yuja marmalade, 1 tablespoon soy sauce, 1 tablespoon perilla oil, 1 teaspoon minced garlic, and 1/4 teaspoon black pepper until the marmalade loosens and the oil is evenly dispersed.
3

Finish

Brush a thin layer of sauce over the inner side of each mushroom and reserve any remaining sauce.

Let the caps marinate for 10 minutes, just until the gills look moist but not soaked.
4

Control

Preheat the grill to medium heat, then place the mushrooms inner side down.

Grill for 3 minutes without moving them, until the sauce bubbles lightly and the edges begin to curl.
5

Finish

Turn the mushrooms carefully with tongs and grill the outer side for 3 to 4 minutes more.

When the surface turns glossy, brush on the reserved sauce lightly before any bitter scorching develops.
6

Finish

Transfer the mushrooms to a plate when chewy and warm at the center.

Sprinkle evenly with 1 tablespoon of chopped pine nuts and serve warm immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tangy yuja citrus marmalade and savory soy sauce form a unique glaze for these grilled shiitakes.
Finish cue: When the surface turns glossy, brush on the reserved sauce lightly before any bitter scorching develops.
Avoid this: Wipe mushrooms instead of rinsing to avoid excess moisture.