Mushrooms Bulgogi

The last time Maggie visited she had a taste for Korean food. I told her that if she could find me recipes I would give them a shot.

She found a few that looked good and everything came out great. I told a Korean friend that we’d gotten them from Maangchi’s Site and he said that her recipes were good. The next thing you know Maggie and I are watching her videos on YouTube and I’m ordering one of her cookbooks.

Anyway, in a recent episode she made an easy bulgogi beef recipe. I had some more of those blue oyster mushrooms around so I turned it into a mushroom recipe and it was fantastic. We had some lettuce leaves harvested from our own garden and I had some left-over orzo. The mushroom and orzo wrapped in the lettuce leaves topped with peppers was an amazing dinner.

Here’s my variation of her recipe (mostly her Easy Bulgogi recipe).

Marinade

• 2-3 cloves of garlic minced

• 1/2 a medium onion chopped fine

• 3 tbs soy sauce

• 2 tbs of any sweetener (white sugar, brown sugar, molasses, honey - this will change the flavor. I used brown sugar this time and honey last time)

• 3 tbs water to thin

• 1 tbs toasted sesame oil

• Some heat - this time I used 1 - 2 tsp of gochugaru. Last time I used the same amount of gochujang. I’ve also ground 1 tsp black pepper and used 1 tsp paprika

Directions

1. Mix the marinade together.

2. Slice the mushrooms thin and marinate for 30 minutes to the next day.

3. Drain the marinade (you can probably cook it and strain it and use it again but I didn’t)

4. Broil the mushrooms, grill them, or sautee them until they darken and get a nice meaty texture like grilled beef.

Enjoy as part of a multicourse meal over rice or just pick at it. It’s a great combination of sweet, salty, spicy and umami.