Ingredients
Serves 2-4:
- 1 lb of mushrooms sliced or shredded (chestnut, shiitake, flat or king oysters)
Marinade:
- ¼ cup of blended pear
- ¼ cup onion purée
- 4 cloves of grated garlic
- 1 teaspoon grated ginger
- 2 chopped spring onions
- 2 tbs dark soy sauce
- 2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
- A pinch of ground black pepper
- 1 tbs toasted sesame oil
Garnish:
- thin carrot slices
- spring onions
- toasted sesame seeds.
Method
- Marinate mushrooms.
- Mix all the marinade ingredients in a bowl.
- Add the sliced mushrooms and mix well.
- Marinate for at least 10-15 minutes for better flavour.
- You can grill, pan-fry, roast in the oven or BBQ right after marinating.
- Make sure your frying pan or grill is extremely hot before cooking the mushrooms, we want to caramelise the mushrooms quickly. (instead of boiling or simmering in its own juices).
- To serve immediately with side dishes, like spinach, pickled cucumbers, carrots, kimchi, rice, noodles, etc.
- Garnish bulgogi with julienne carrots, fresh spring onions and toasted sesame seeds.
