Dinner Party · Korean
Bulgogi-style Mushroom Stir-fry
An earthy vegetarian take on bulgogi that utilizes a diverse medley of mushrooms for a deep umami character.
Why This Works
Mushrooms act like sponges for the sweet-savory bulgogi sauce, making this a plant-based dish with incredible depth and texture.
The Upgrade
Add a few drops of truffle oil at the very end to enhance the natural earthy notes of the mushrooms.
Chef's Secret
Michelin TechniqueDon't salt the mushrooms until the very end; salt draws out water too early, preventing that beautiful, deep sear which creates the 'meatiness'.
Ingredients
Total time including resting: 35 min
Directions
Mix soy sauce, sugar, sesame oil, and minced garlic in a bowl to create the bulgogi marinade.
3 minCombine mushrooms and sliced onions in a large bowl and pour over the marinade, tossing well to coat.
5 minHeat a large pan to high heat; let it get very hot to ensure the mushrooms sear rather than steam.
3 minAdd the mushroom mixture, spreading it out into a single layer to promote caramelization.
5 minStir-fry until mushrooms are deeply golden and have absorbed all the marinade, becoming chewy and dense.
7 minToss in the green onions for the final minute of cooking, letting them just wilt.
1 minTransfer to a platter, ensuring any syrupy sauce from the pan is poured over the mushrooms for maximum flavor impact.
1 minWine Pairing
Pinot Noir
Red Wine
The BottleDomaine Serene Evenstad Reserve Pinot Noir
Mushrooms possess an inherent earthiness that craves the forest-floor aromatics of a refined Pinot Noir. This pairing emphasizes the umami of the stir-fry while keeping the palate feeling elegant.
Nutrition per Serving
150
calories
6g
protein
22g
carbs
6g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Pickled Radishes
Crisp, bright radishes cut through the heavy umami flavor of the mushroom stir-fry.
Ingredients
Directions
Combine rice vinegar, sugar, salt, and peppercorns in a small saucepan over medium heat, whisking until the sugar and salt are fully dissolved.
Remove the brine from heat and allow it to cool to room temperature.
Place the thinly sliced radishes into a clean, heat-proof glass jar.
Pour the cooled brine over the radishes, ensuring they are completely submerged.
Add the dill sprig to the jar and seal.
Refrigerate for at least 15 minutes before serving to ensure the radishes remain crisp.
Side Dish
Toasted Seaweed Strips
Salty and crisp, these provide a textural contrast and a classic Korean flavor profile.
Ingredients
Directions
Preheat your oven to 300°F.
Cut the nori sheets into uniform 1-inch by 3-inch strips using sharp kitchen shears.
Brush the strips lightly with sesame oil, ensuring an even, thin coating.
Arrange the strips in a single layer on a parchment-lined baking sheet.
Dust evenly with fine sea salt and sesame seeds.
Bake for 5 minutes until crisp, then cool on a wire rack before serving.
Member Reviews
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Really enjoyed this. I'd add a touch more acid next time, but very solid.
The timing on the steps was spot on. Came out perfect on the first try.
Made this tonight and it disappeared in minutes. Adding it to the rotation.