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Mushroom Bulgogi Recipe

Inspired by World Street Kitchen

Time30m

Serves4

cucumber kimchi, peanuts, sesame (vegan, contains peanuts and sesame)

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Mushrooms (shiitake or button)

4 tablespoons Soy sauce (or tamari for gluten-free)

2 tablespoons Brown sugar

2 tablespoons Toasted sesame oil

4 cloves Garlic (minced)

1 tablespoon Ginger (grated)

3 pieces Green onions (sliced)

1 large Cucumber (for kimchi)

1 teaspoon Celtic sea salt

1 3/4 oz (50 grams) Peanuts (crushed, for garnish)

2 tablespoons Sesame seeds (for garnish)

Method

Preparation Instructions

1

Prepare the Cucumber Kimchi

Slice the cucumber thinly and sprinkle with salt. Let it sit for 15 minutes to draw out moisture. Rinse and drain. Mix with a little soy sauce, sesame oil, and sliced green onions. Set aside.

2

Cook the Mushrooms

In a large pan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Add the sliced mushrooms and cook until they are tender, about 5-7 minutes.

3

Add the Sauce

In a small bowl, mix together the soy sauce and brown sugar. Pour this sauce over the cooked mushrooms, stirring well to coat. Cook for an additional 2-3 minutes until the sauce thickens slightly.

4

Serve

Plate the mushroom bulgogi, top with crushed peanuts and sesame seeds. Serve the cucumber kimchi on the side.