In this bulgogi-inspired recipe, marinated mushrooms are swiftly cooked in a hot skillet with carrots and onions.
Ingredients
Mushrooms 3 ounces dried shiitake mushrooms. 2 tablespoons of canola oil. 1 medium onion, chopped into thin matchsticks 1 medium carrot was sliced into thin matchsticks. 2 scallions, green portions alone, chopped. 1 teaspoon of toasted sesame oil. 2 teaspoons of toasted sesame seeds.
2 tablespoons of gochujang. 2 teaspoons of cider vinegar. 2 teaspoons of sugar. 1 teaspoon of minced garlic.
¼ cup reduced-sodium soy sauce. 2 teaspoons sugar. 1 tablespoon of minced garlic. 1 tablespoon of toasted sesame oil. 1/2 teaspoon of ground pepper
To prepare the mushrooms, place them in a medium basin and cover with water. Cover and refrigerate until the mushrooms' insides are delicate and mushy, which should take at least 12 hours but up to 1 day.
To make ssam sauce, combine gochujang, vinegar, 2 teaspoons sugar, and 1 teaspoon garlic in a small bowl. Whisk until the sugar has dissolved. Cover and refrigerate for at least 12 hours, or up to one week.
To make bulgogi sauce, mix soy sauce, sugar, garlic, 1 tablespoon sesame oil, and pepper in a small bowl. Whisk until the sugar has dissolved.
Remove the mushrooms from the soaking mixture and squeeze off the excess water. Separate the stems from the crowns. Cut the caps into 1/4-inch thick slices. Trim the stem ends, then break them lengthwise into thin strips.
Toss the mushroom caps and stems in a small bowl with 2 tablespoons of bulgogi sauce until coated.
Add the remaining 1 tablespoon of canola oil to the pan. Stir in the onion and carrot and simmer for 3 to 4 minutes, or until soft. Return the mushrooms to the pan and thoroughly combine with the onion and carrot. Cook, stirring regularly, until the veggies are fully cooked and the onion begins to brown, about 2 to 3 minutes.
Toss in the remaining bulgogi sauce to evenly coat the vegetables. Cook, stirring, until the veggies have thoroughly absorbed the sauce, about 2 to 3 minutes. Stir in the scallion greens and remove from heat. Add 1 teaspoon sesame oil and stir again.
Transfer the mushroom "bulgogi" to a big plate or tray and sprinkle with sesame seeds. Serve with lettuce, rice, and ssam sauce. To make ssambap, place a lettuce leaf in your palm and add spoonfuls of rice and mushroom "bulgogi." Drizzle with ssam sauce, then form into a bite-sized ssambap pouch to enjoy.
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