Sticky King Oyster Mushroom and Kimchi Skewers

Sticky, smoky and packed with flavour, these king oyster mushroom skewers combine tender mushroom ribbons with tangy Wild Root Pantry Kimchi and a sweet, spicy gochujang glaze.

If you’re looking for a fun new way to use Wild Root pantry kimchi, these Sticky King Oyster Mushroom and Kimchi Skewers are a great place to start.

King oyster mushrooms are peeled into wide ribbons before being folded onto skewers with pieces of our Kimchi tucked between each layer. Once cooked, the mushrooms become tender and almost meaty, with crisp, lightly charred edges.

The sticky glaze brings everything together. Gochujang adds heat and depth, maple syrup gives it sweetness, while soy sauce, sesame oil, ginger and a little liquid from the kimchi jar create a savoury, tangy finish.

Brushing the skewers with more glaze as they cook helps them caramelise, creating the perfect balance of sweet, spicy and smoky flavours.

Serve them straight from the griddle as a starter, pile them onto rice, or add them to a colourful sharing spread. They’re simple to make but look seriously impressive on the plate.

Makes 4 skewers.

Ingredients

For the Skewers

• 3 large king oyster mushrooms

• 120g Wild Root Pantry Kimchi

• 1 spring onion, finely sliced

• Sesame seeds, to finish

• 4 wooden skewers

For the Sticky Glaze

• 1 tbsp gochujang

• 2 tsp BBQ sauce

• 1 tsp mushroom ketchup (optional—the recipe still works without this)

• 1 tsp fresh ginger, grated

• 1½ tbsp maple syrup

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tbsp kimchi liquid from the jar

Instructions

1. Prepare the skewers

If you’re using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning while cooking.

2. Prepare the mushrooms

Using a vegetable peeler, peel the mushroom stems lengthways to create long, wide ribbons.

Place the mushroom ribbons in a heatproof bowl, cover them with boiling water and leave to soften for 5 minutes.

3. Drain the mushrooms

Drain the mushroom ribbons, then pat them thoroughly dry using a clean tea towel or kitchen paper. Removing as much moisture as possible will help the glaze stick and allow the mushrooms to char.

4. Assemble the skewers

Fold each mushroom ribbon backwards and forwards onto a skewer, tucking pieces of kimchi between the folds as you go.

Repeat until all four skewers are assembled.

5. Make the sticky glaze

Add the gochujang, BBQ sauce, mushroom ketchup, grated ginger, maple syrup, soy sauce, sesame oil and kimchi liquid to a small bowl.

Mix until smooth and fully combined.

Tip: Using some of the liquid from your kimchi jar adds extra tang and makes sure none of that flavour goes to waste.

6. Glaze the skewers

Brush the skewers generously on all sides with the sticky glaze.

7. Cook the skewers

Heat a griddle pan until hot, then add the skewers.

Cook for 8–10 minutes, turning regularly and brushing with more glaze as they cook, until the mushrooms are tender, sticky and lightly charred around the edges.

8. Finish and serve

Transfer the skewers to a serving plate and finish with sesame seeds and finely sliced spring onion.

Serve immediately while they’re hot, sticky and caramelised.