Mushroom Bulgogi

🛒 Ingredients

• King Oyster Mushrooms 125 g · 28 kcal
• Soy Sauce 25 g · 13 kcal
• Sesame Oil 8 g · 68 kcal
• Garlic 5 g · 8 kcal
• Ginger 5 g · 4 kcal
• Brown Sugar 6 g · 24 kcal
• Asian Pear 25 g · 14 kcal
• Onion 38 g · 15 kcal
• Green Onions 8 g · 3 kcal
• Sesame Seeds 2 g · 13 kcal
• Vegetable Oil 4 g · 33 kcal

👨‍🍳 Instructions

1. Prepare the marinade: Grate or finely mince the pear, garlic, and ginger. In a bowl, combine soy sauce, sesame oil, brown sugar, a pinch of black pepper, and the grated pear, garlic, and ginger. Mix well until sugar is dissolved.
2. Slice the mushrooms and vegetables: Thinly slice the king oyster mushrooms. Slice the onion into thin strips and chop the green onions.
3. Marinate the mushrooms: Add the sliced mushrooms and onion to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or preferably an hour, in the refrigerator.
4. Cook the bulgogi: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated mushrooms and onions to the hot pan in a single layer.
5. Stir-fry until cooked: Stir-fry for 5-7 minutes, tossing occasionally, until the mushrooms are tender and slightly caramelized, and the sauce has thickened.
6. Garnish and serve: Remove from heat, stir in most of the chopped green onions, and transfer to a serving platter. Garnish with remaining green onions and sesame seeds. Serve immediately, traditionally with a bowl of steamed rice.