Korean Pyogo Yuja Gui (Yuja-Glazed Shiitake Grill)
Quick answer
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 sauc...
What makes this special
- Tangy yuja citrus marmalade and savory soy sauce form a unique glaze for these grilled shiitakes.
- Yuja citrus and soy form a tangy-savory glaze unique to this mushroom
- Perilla oil holds its nutty aroma under heat, unlike sesame oil
Key ingredients
Core cooking flow
- 1 Remove the stems from 320 g fresh shiitake mushrooms, then wipe the caps and inner gills with a dry cloth.
- 2 In a small bowl, mix 1.5 tablespoons yuja marmalade, 1 tablespoon soy sauce...
- 3 Brush a thin layer of sauce over the inner side of each mushroom and reserve any remaining sauce.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Finish
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.
- 4Control
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.
- 5Finish
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.
- 6Finish
When the mushrooms feel chewy and the centers are hot, move them to a plate.
Add a very small final drizzle of perilla oil, sprinkle with 1 tablespoon chopped pine nuts, and serve immediately.
After the steps
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