Mushroom and Leek Bulgogi

Ingredients

• 1 lb Fresh Shiitake mushrooms, sliced
• 2 large Leeks, white and light green parts, sliced into 2-inch lengths
• 0.25 cup Soy sauce
• 2 tbsp Toasted sesame oil
• 2 tbsp Brown sugar
• 3 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tsp Gochugaru (Korean red chili flakes)(optional)
• 1 tbsp Toasted sesame seeds
• 2 tbsp Vegetable oil

Instructions

1. 1

   In a large bowl, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochugaru to create the marinade.

2. 2

   Add the sliced shiitake mushrooms to the marinade and toss gently to ensure they are evenly coated; let them sit for at least 20 minutes.

3. 3

   Heat one tablespoon of vegetable oil in a heavy cast-iron skillet or wok over high heat until shimmering.

4. 4

   Add the sliced leeks to the skillet in a single layer and sear without moving them for 2-3 minutes until they develop dark charred spots.

5. 5

   Remove the leeks from the pan and set aside, then add the remaining oil to the same hot skillet.

6. 6

   Add the marinated mushrooms to the skillet, spreading them out to ensure they sear and caramelize rather than steam.

7. 7

   Once the mushrooms are tender and browned, return the charred leeks to the pan and toss everything together for 1 minute to combine flavors.

8. 8

   Garnish with toasted sesame seeds and serve immediately over steamed white rice.