Savory Korean Beef Bulgogi with Mushrooms
Savory Korean Beef Bulgogi with Mushrooms
(Perfect for Holidays!) Tender Korean Beef Bulgogi Abundant with Button Mushrooms!
We’ve stir-fried tender Korean beef bulgogi with a generous amount of button mushrooms. Even the kids eat it up without picking out the mushrooms! This recipe is a delightful way to enjoy bulgogi with added earthy mushroom flavor, perfect for special occasions or a comforting family meal.
Main Ingredients- 500g Korean beef for bulgogi
- 200g button mushrooms
- 1.5 packs king oyster mushrooms (or enoki mushrooms)
- A small bunch of green onions
Marinade & Seasoning- 250-300g store-bought bulgogi marinade (or homemade)
- 1 tsp minced garlic
- 1 Tbsp ginger wine (or cooking wine)
- A little dark soy sauce (optional, for seasoning adjustment)
- A little sesame oil
- A sprinkle of toasted sesame seeds
- A pinch of sugar (for sweetness adjustment)
- 250-300g store-bought bulgogi marinade (or homemade)
- 1 tsp minced garlic
- 1 Tbsp ginger wine (or cooking wine)
- A little dark soy sauce (optional, for seasoning adjustment)
- A little sesame oil
- A sprinkle of toasted sesame seeds
- A pinch of sugar (for sweetness adjustment)
Cooking Instructions
Step 1
First, take the beef purchased for bulgogi and gently pat it dry with paper towels to remove any excess blood. Removing blood helps eliminate any gamey odors and ensures a more tender texture. Then, cut the beef into bite-sized pieces, about 5-7 cm long.
Step 2
Rinse the fresh button mushrooms under cold running water to remove any dirt. Trim off any bruised or dirty ends from the stems. Slice the mushrooms about 0.5 cm thick. Slicing them too thinly might cause them to break apart during cooking.
Step 3
In a large bowl, place the prepared beef. Add the store-bought bulgogi marinade (250-300g). Mix in 1 tsp of minced garlic and 1 Tbsp of ginger wine to help tenderize the meat and remove any unwanted odors. Prepare the king oyster mushrooms (or enoki) by trimming the ends and then shredding or slicing them into bite-sized pieces. Chop the green onions diagonally into large pieces. Add all these prepared ingredients to the bowl with the beef and marinade. Use your hands to gently mix everything together, ensuring the marinade coats all the ingredients evenly. (Tip: For added texture and flavor, you can include shredded carrots or onions. If you add more vegetables, you might need to add a bit more dark soy sauce to prevent the dish from becoming too bland.)
Step 4
After mixing the beef with the marinade, gently add the sliced button mushrooms and toss lightly. It’s best to add the mushrooms towards the end and mix them gently to prevent them from breaking apart. This way, the mushrooms retain their shape and look more appealing in the dish.
Step 5
Transfer the marinated beef to an airtight container. Refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and deepen. If you’re short on time, letting it marinate for at least 1 hour will still yield good results.
Step 6
Heat a pan over medium-high heat. Add the marinated bulgogi to the pan. You generally don’t need to add extra oil, as the beef and mushrooms will release their natural juices. If it seems too dry, you can add a very small amount of water. As it cooks, taste and adjust the seasoning if needed. You can add a bit more dark soy sauce or sugar at this stage to suit your preference. I personally added a touch more dark soy sauce and sugar to achieve a perfect sweet and savory balance.
Step 7
Stir-fry the bulgogi over high heat until the beef is thoroughly cooked, ensuring not to overcook it, which can make the meat tough. Just before serving, drizzle with a teaspoon of sesame oil and sprinkle with toasted sesame seeds for a nutty aroma. Your delicious mushroom bulgogi is now ready to be enjoyed with a side of hot steamed rice!
