Korean Soy Bulgogi with Mushrooms
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 11
About this dish
The beef sits in a pear juice and soy marinade for 10 minutes, then shiitake, king oyster mushrooms and onion are tossed into the same bowl before anything hits the heat.
Read more
With everything going in at once, a small pan is better worked in two batches. Apple juice can stand in for the pear juice if the sugar is cut back a little.
Ingredients
Instructions
- 1
Press kitchen towels onto 500 g of bulgogi beef to gently absorb excess blood.
Removing the blood reduces any gamey odor and helps the marinade penetrate more evenly.
- 2
Mix 4 tablespoons of soy sauce, 4 tablespoons of pear juice, 1 tablespoon of sugar, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, and 1/2 teaspoon of pepper in a bowl. Pear juice tenderizes the meat.
- 3
Mix the beef with the marinade first and let it rest for 10 minutes, then add 150 g of sliced onion, 120 g of shiitake, and 120 g of king oyster mushrooms and toss gently.
- 4
Spread the mixture evenly in a hot pan and stir-fry over medium-high heat for 4 minutes.
Wait without stirring once the moisture reduces and the pan bottom starts to sizzle.
- 5
Flip the meat and stir-fry for 4 more minutes.
When the marinade reduces to a deep brown glaze and the meat surface turns glossy, it is fully cooked.
- 6
Add 60 g of scallion and stir-fry briskly over high heat for 1 minute to bring out its aroma, then plate immediately.
Add scallion last because prolonged heat destroys its fragrance.
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