Korean Pyogo Yuja Gui (Yuja-Glazed Shiitake Grill)
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
A sauce of yuja cheong (Korean citron marmalade) and soy sauce, brushed into the gills of fresh shiitake caps and left for ten minutes, seeps between the folds and stays on after grilling as a sour-salty glaze.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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