Mushroom & Green Garlic Bulgogi

Serves

2 People

Cooking Time

30 minutes

Season

Spring

Dietary

Vegan

Vegetarian

Dairy Free

Gluten Free

Try this Korean inspired seasonal recipe! Bulgogi is a Korean bbq dish which is all about the sweet and savoury sauce. This super speedy vegan stir fry recipe using mushrooms as the main component which absorb all the delicious flavours from the sauce and in season green garlic. Serve with some steamed rice on the side. These quantities serve 2 but double up if you’re cooking for the family.

Ingredients

400g Chestnut Mushrooms (or any other mushrooms)
1 bunch Green Garlic
1 Kohlrabi
Vegetable oil
1 tbsp Soy Sauce

For the bulgogi sauce

4 tbsp Soy Sauce
1 Pear
2 tbsp Brown Sugar
1 tsp Gochujang Chilli paste
2 tbsp Sesame Seeds
1 tsp Sesame Oil
3 Cloves Garlic
Small piece of ginger
Splash of water

Method

Step 1.

Start by making your sauce. Peel and finely grate your pear into a small pan, then do the same with the garlic and ginger. Toast your sesame seeds in a frying pan until lightly golden, set aside a sprinkle to garnish at the end. Add to the pan, then add the rest of the sauce ingredients along with a splash of water. Cook over a low heat until the pear has cooked down and the sauce is thick and glossy. Set aside.

Step 2.

Heat a large frying pan or wok over a high heat and add a splash of oil. Cut your Mushrooms into thick slices and add to the pan. Resist the temptation to stir too often as this releases moisture and makes the mushrooms soggy. Leave them be for a few minutes to brown on one side then give them a quick shake.

Step 3.

Peel and chop your kohlrabi into bit size 1 inch pieces and finely chop your green garlic. Add to the pan along with a tbsp soy, stir fry for a few minutes until the kohlrabi is tender.

Step 4.

Add the sauce to the pan and mix well until all the veg is coated in the sticky sauce. Serve with some simple steamed rice and sprinkle over some toasted sesame seeds.