Korean Bulgogi Mushroom Rice Bowl
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Oyster mushrooms torn along the grain chew pleasantly between the slices of beef, stretching the dish and making it lighter than beef alone.
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The sweetness in the marinade is gentle, since it comes from pear juice.
Ingredients
Instructions
- 1
Loosen the 220 g thin-sliced beef so the pieces do not clump.
Mix it with 2 tbsp soy sauce, 3 tbsp pear juice, 1 tsp minced garlic, and black pepper, then marinate for 10 minutes.
- 2
Tear the 140 g oyster mushrooms into strips along their grain, and slice the 100 g onion thinly so it softens quickly.
Keep 2 cups cooked rice warm before stir-frying.
- 3
Heat a pan over medium heat and add a little sesame oil.
Stir-fry the onion for about 1 minute, just until it starts turning translucent, then add the torn mushrooms.
- 4
Increase to medium-high heat and stir-fry the mushrooms for about 3 minutes to drive off moisture.
If liquid collects on the pan bottom, keep cooking until it mostly evaporates so the sauce will not turn watery.
- 5
Add the marinated beef with its remaining sauce and stir-fry over high heat for about 2 minutes.
As the beef turns from red to gray-brown, separate any clumped slices so they cook evenly.
- 6
When the sauce reduces to a glossy coating and only a little liquid remains, turn off the heat.
Drizzle in the remaining sesame oil, then spoon the beef and mushrooms over the warm rice.
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