This light, savory side dish pairs pan-grilled king oyster mushrooms with a creamy, tangy sauce made from soft tofu instead of mayonnaise. It’s a modern Korean take on a tartare-style sauce, swapping in dubu (soft tofu) for a lighter, protein-rich alternative that still delivers that familiar creamy tang from pickles, mustard, and lemon juice.
You’ll often find dishes like this on Korean home-style “healthy diet” menus or as a small plate at cafes that serve fusion Korean food. It’s a great option when you want something that feels indulgent but is actually quite low in calories and fat, perfect alongside rice, salad, or even as an appetizer for guests.
The best part is how quickly it comes together — the mushrooms take just a few minutes to grill, and the sauce is a simple stir-together of pantry staples. It’s a wonderful way to use king oyster mushrooms, which have a wonderfully meaty texture when seared.
Ingredients
- King oyster mushrooms 70g (7 pieces)
- Olive oil 10g (2 tsp)
- Chicory (curly endive) 10g (3 sprigs)
- Soft tofu 30g (1/4 block)
- Minced onion 10g (2 tsp)
- Minced pickled cucumber (pickle relish) 10g (2 tsp)
- Olive oil 2g (1/3 tsp)
- Vinegar 5g (1 tsp)
- Lemon juice 3g (2/3 tsp)
- Mustard 3g (2/3 tsp)
- Honey 2g (1/3 tsp)
- White pepper, a pinch
Instructions
- Finely mince the onion and pickled cucumber, then squeeze out the excess liquid.
- To the soft tofu, add the minced onion, minced pickled cucumber, olive oil, mustard, pepper, honey, vinegar, and lemon juice, and mix well to make the tofu tartare sauce.
- Slice the king oyster mushrooms about 0.5cm thick and pan-grill until golden brown. Arrange the mushrooms and chicory on a plate and serve with the sauce.
Tips & Variations
Finding ingredients: King oyster mushrooms (saesongi beoseot) are widely available at Korean and Asian grocery stores; if unavailable, substitute with large portobello mushrooms sliced thick, though the texture will be softer.
- Soft tofu: Use silken or soft tofu (yeondubu), not firm tofu, for a smooth, creamy sauce texture. Drain it briefly if it seems watery.
- Pickled cucumber: Dill pickles or bread-and-butter pickles both work well as a substitute for Korean cucumber pickles — just mince finely and squeeze out excess liquid.
- Mustard: Yellow mustard or Dijon both work fine; adjust amount to taste since Dijon can be sharper.
- Don’t skip squeezing the onion and pickle: This step keeps the sauce from becoming watery.
- Searing the mushrooms: Use a hot, dry or lightly oiled pan and don’t overcrowd the mushrooms so they develop a nice golden crust rather than steaming.
Nutrition
- Calories: 150 kcal
- Carbohydrates: 18 g
- Protein: 8 g
- Fat: 5 g
- Sodium: 133 mg