Koreanmediumking-trumpetkoreankimchi

Kimchi-Stuffed King Trumpet

Name: Kimchi-Stuffed King Trumpet
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 large king trumpet mushrooms, caps and stems separated; 8 oz firm tofu, drained, pressed 15 min, mashed; 1/2 cup aged napa kimchi, well-fermented, minced fine; 2 tbsp kimchi juice; 1 tbsp doenjang (Korean fermented soybean paste), or white miso; 1 tsp gochugaru (Korean chile flakes); 2 cloves garlic, grated; 1 tsp fresh ginger, grated; 2 tsp toasted sesame oil, divided; 2 scallions, minced, white + green parts separate; 2 tbsp neutral oil, for searing; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp honey or sugar; 1 tbsp toasted sesame seeds, for garnish

Korean banchan technique — caps hollowed, stuffed with kimchi-tofu filling, pan-seared.

Total time: 35 min
Hands-on: 25 min
Servings: 4
Difficulty: medium

King trumpet (Pleurotus eryngii) is the cultivated mushroom whose stems most resemble scallop or abalone — dense, ivory, with a clean grain. Cut crosswise into thick rounds and seared, they're a vegetarian seafood stand-in. But the caps, when hollowed, become little vessels for stuffing, which is the technique this recipe uses. The filling is a Korean weeknight standard: aged kimchi minced fine, mashed firm tofu, a spoon of doenjang for depth, sesame oil to finish. You're not aiming for restaurant precision — you want the textural contrast between the dense seared cap and the soft tangy filling. The whole thing sears in 8 minutes. This is the kind of dish that turns up in Korean home cooking as part of a banchan spread — small plates around a main rice and stew. As an American dinner it works as an appetizer, a side, or (with rice and steamed greens) a full meal. The leftover filling (you'll have some) makes excellent fried rice the next day.

Method

1
Trim the king trumpet caps from the stems. Hollow each cap with a small spoon — leave a 1/4-inch wall. Mince the scooped-out cap interior plus all the stems and reserve.
2
In a bowl, combine the mashed tofu, minced kimchi, kimchi juice, doenjang, gochugaru, garlic, ginger, 1 tsp sesame oil, scallion whites, and the minced reserved mushroom. Mix thoroughly with a fork. Taste — it should be tangy, savory, gently spicy.
3
Pack the filling into the hollowed caps, mounding slightly. You'll have extra filling — set aside for fried rice or refrigerate up to 3 days.
4
Heat the neutral oil in a wide nonstick or well-seasoned skillet over medium heat. Place the stuffed caps filling-side down. Sear undisturbed 4 minutes — the filling will form a golden crust. Carefully flip with a thin spatula. Cook 4 more minutes filling-side up; the cap exterior should be deeply browned.
5
While the caps sear, whisk together the soy sauce, rice vinegar, honey, scallion greens, and remaining 1 tsp sesame oil for the dipping/drizzle sauce.
6
Transfer the seared caps to a serving plate. Drizzle with the dipping sauce and shower with sesame seeds. Serve hot, with steamed rice and quick-pickled cucumbers if you want a complete meal.

Notes + variations

•Aged kimchi (4+ weeks old) is the right call — fresh kimchi is too crunchy and tastes flat in the filling.
•Doenjang has more depth than miso but white miso is a workable substitute. Don't use red miso — too aggressive.
•If the caps are small (2-3 inches across), this becomes appetizer-size. For a main course, look for the largest king trumpets you can find.
•Vegan: swap honey for sugar. The dish is otherwise plant-based.

Grow it yourself

This recipe pairs with the following cultivated strains. If you're growing at home, here's what to plant.

King Trumpet (King Oyster)

Pleurotus eryngii

Difficulty 5/10 · yields 0.6-1.2 lb / bag

Cooking workflow

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