Korean Mushroom Bulgogi with Kimchi Fried Rice and Sesame Vegetables
Marinated mushroom bulgogi stir fried with soy, brown sugar, garlic and ginger, served with kimchi fried rice and sautéed pak choi.
- 400 g mixed mushrooms
- 180 g jasmine rice
- 150 g kimchi
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 4 pieces garlic cloves
- 20 g fresh ginger
- 4 pieces spring onions
- 200 g pak choi
- 2 tbsp sesame seeds
- 3 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions and set aside to cool slightly.
- Step 2
Slice mixed mushrooms into thick pieces. Mix soy sauce, brown sugar, minced garlic, and grated ginger to make bulgogi marinade.
- Step 3
Marinate mushrooms in bulgogi sauce for 10 minutes while preparing other ingredients.
- Step 4
Heat 1 tbsp vegetable oil in a large wok over high heat. Add marinated mushrooms and stir-fry for 5-6 minutes until caramelized.
- Step 5
Remove mushrooms and set aside. Add another tbsp oil to wok and add cooked rice, breaking up clumps.
- Step 6
Add chopped kimchi to rice and stir-fry for 3-4 minutes until rice is heated through and slightly crispy.
- Step 7
In a separate pan, heat remaining oil and quickly stir-fry pak choi with a pinch of salt for 2 minutes until wilted but still crisp.
- Step 8
Return mushrooms to the wok with rice, add sliced spring onions and sesame oil, toss everything together.
- Step 9
Serve immediately topped with sesame seeds and pak choi on the side.
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