Korean Bulgogi Mushroom Rice Bowl
Soy-and-pear-juice-marinated beef is stir-fried with torn oyster mushrooms and served over rice for an umami-loaded bowl. Pre-cooking the mushrooms drives off excess moisture, so the sauce stays concentrated and glossy when the marinated beef joins the pan. Pear juice tenderizes the beef naturally while contributing a subtle sweetness, and sesame oil ties the flavors together with its toasty fragrance. If pear juice is unavailable, a teaspoon of sugar with a tablespoon of water makes a workable substitute.
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Instructions
- 1
Marinate beef with soy sauce, pear juice, garlic, and pepper for 10 minutes.
- 2
Tear oyster mushrooms and slice onion.
- 3
Heat sesame oil, then sauté onion and mushrooms first to reduce moisture.
- 4
Add marinated beef and stir-fry quickly over high heat.
- 5
When sauce lightly reduces, turn off heat and spoon over rice.
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