Mushroom and Leek Bulgogi
Earthier version of the dish featuring shiitake mushrooms and charred leeks.
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Ingredients
- 1 lb Fresh Shiitake mushrooms, sliced
- 2 large Leeks, white and light green parts, sliced into 2-inch lengths
- 1/4 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
In a large bowl, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochugaru to create the marinade.
- 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
Heat one tablespoon of vegetable oil in a heavy cast-iron skillet or wok over high heat until shimmering.
- 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
Remove the leeks from the pan and set aside, then add the remaining oil to the same hot skillet.
- 6
Add the marinated mushrooms to the skillet, spreading them out to ensure they sear and caramelize rather than steam.
- 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
Garnish with toasted sesame seeds and serve immediately over steamed white rice.
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