Savory Soy-Marinated Pork Bulgogi with Scallions and Wood Ear Mushrooms
Savory Soy-Marinated Pork Bulgogi with Scallions and Wood Ear Mushrooms
Soy Sauce and Scallion Pork Bulgogi Recipe: Featuring Tremella Mushrooms for a Delightful Texture and a Recommended Dinner Option
This recipe features tender pork marinated in a savory soy sauce, stir-fried with fresh scallions and the delightful chewiness of tremella mushrooms (also known as white fungus). It’s a wonderfully satisfying dish that’s perfect for dinner, especially when served with a variety of fresh lettuce wraps. Enjoy the harmonious blend of sweet, savory, and textural elements.
Main Ingredients- 1kg Pork belly or shoulder, pre-marinated for Bulgogi
- 1 handful Dried Tremella mushrooms (approx. 10-15g dried), rehydrated
- 1 pack Assorted lettuce wraps
- 1.5 stalks Scallions
- 1 handful Garlic scapes
- 3 cloves Garlic
Cooking Instructions
Step 1
Begin by preparing all your ingredients. You’ll need 1kg of pre-marinated pork for bulgogi, a handful of rehydrated and cleaned tremella mushrooms, a pack of assorted fresh lettuce wraps for serving, 1.5 stalks of scallions cut into large pieces, a handful of trimmed garlic scapes, and 3 cloves of garlic, thinly sliced. (Note: 1 tablespoon is approximately 15ml, and 1 teaspoon is approximately 5ml.)
Step 2
Using pre-marinated pork makes this dish incredibly convenient, as the base flavor is already set. This is especially handy on busy evenings after a long day out, allowing you to quickly prepare a delicious meat dish without fussing over multiple seasonings. Today, we’re adding plenty of fresh vegetables for a balanced and healthy dinner. Wash the assorted lettuce wraps thoroughly under running water and pat them dry.
Step 3
Since my husband enjoys fresh vegetables, I’ve included a generous amount of scallions, cut into large pieces, and plenty of garlic scapes. Adding a good quantity of vegetables not only enhances the flavor of the bulgogi but also adds a wonderful variety of textures to the dish.
Step 4
Rehydrated tremella mushrooms, known for their wonderfully chewy and tender texture, are added to make the bulgogi even more substantial and satisfying. These mushrooms have a subtle nutty flavor that pairs beautifully with the pork.
Step 5
The thinly sliced marinated pork cooks quickly over medium-high heat, which helps to seal in the juices for maximum flavor. While the pork is already seasoned, we’re adding fresh vegetables, so to ensure the perfect taste, I’ve added 1 tablespoon of soy sauce to adjust the overall seasoning. If you find it’s not seasoned enough, feel free to add a pinch of salt or oyster sauce to suit your personal preference.
Step 6
Finally, stir-fry the mushrooms, scallions, and garlic scapes briefly, just enough to cook them through while retaining a pleasant crispness. This soy-marinated pork bulgogi is delicious served as a wrap in fresh lettuce leaves. Enjoy the incredible combination of the chewy mushrooms, the sweet, tender scallions, and the rich flavor of the pork bulgogi. This dish, enhanced with tremella mushrooms, makes for a fantastic and enjoyable home-cooked meal. I hope you’ve had a wonderful day, and enjoy your delicious meal!
