Mushroom Bulgogi: Perfect for Bibimbap with Spring Greens
Mushroom Bulgogi: Deliciously mixed with Spring Greens Salad for the ultimate Bibimbap experience!
You know how delicious bulgogi with plenty of mushrooms is, right? While it’s wonderful on its own, pairing it with a fresh spring greens salad elevates it to a whole new level of ‘kkulmat’ (honey taste)! I tried making this with a smaller portion of bulgogi, and it was a complete success. The combination of tender marinated beef, earthy mushrooms, and vibrant vegetables creates a dish that’s both satisfying and incredibly flavorful.
Ingredients
- Korean Beef Bulgogi Cut (ribeye, chuck flap, etc.) 300g
- King Oyster Mushrooms 1-2
- Oyster Mushrooms 1 pack
- White Enoki Mushrooms (Bunyeongi) 1 pack
- Enoki Mushrooms 1 pack
- Green Bell Pepper 1
- Onion 1
- Minced Garlic 1/2 Tbsp
- Ginger Extract 1/2 tsp
- Soy Sauce for Marinade 4-5 Tbsp
- Pear Juice 1/2 packet (or grated pear)
- Plum Extract 2 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Sesame Oil to taste
- Toasted Sesame Seeds to taste
Cooking Instructions
Step 1
Gently pat the Korean beef bulgogi cuts (such as ribeye or chuck flap) with paper towels to remove excess blood. Cut the beef into bite-sized pieces. In a bowl, combine the beef with 1 Tbsp cooking wine, a little soy sauce, and 1 Tbsp plum extract. Mix well by hand to marinate. This process helps tenderize the meat and remove any gamey odors.
Step 2
Wash the assorted mushrooms lightly under running water to remove any debris, and trim them into bite-sized pieces (about 2-3 cm). Slice the king oyster mushrooms decoratively, and trim the base of the enoki mushrooms before separating the strands. Wash and cut the green bell pepper and onion into thick julienne strips. Add the marinated beef, prepared mushrooms, bell pepper, and onion to a large bowl. Pour in the remaining marinade ingredients: minced garlic, ginger extract, the rest of the soy sauce, pear juice, and the remaining plum extract. Mix everything thoroughly. For best flavor infusion, cover and refrigerate for at least 30 minutes to allow the marinade to penetrate the ingredients.
Step 3
Heat a pan over medium heat. Add the marinated beef and vegetables. Cook over medium heat rather than high heat to ensure even cooking and prevent burning. Once the beef is partially cooked, taste a small piece. If it needs more flavor, add a bit more soy sauce or a touch of sugar to adjust the seasoning. Adjusting the seasoning at this stage is key to a perfectly flavored bulgogi.
Step 4
When all the ingredients are fully cooked and have developed a delicious color, drizzle in a little sesame oil and sprinkle with toasted sesame seeds just before turning off the heat. Adding the sesame oil and seeds at the end preserves their fragrant aroma.
Step 5
Your flavorful Mushroom Bulgogi is ready, with a glossy, slightly saucy consistency. The rich textures of the meat and mushrooms, combined with the savory-sweet marinade, create an appetizing dish.
Step 6
To make a ‘Mushroom Bulgogi Bibimbap’, top your bulgogi with a generous portion of fresh spring greens salad. It’s delicious mixed as is, but adding a dollop of gochujang (Korean chili paste) creates a wonderfully sweet and spicy flavor. Enjoy it according to your preference! ^^
