BOSH! x GRUBBY Korean Style Mushroom Bulgogi

0:30 m

Sliced portobello mushrooms, grilled and glazed in a marinade of brown sugar, ginger and finely grated pear. Cooked under a hot grill (on skewers as an optional serving suggestion) with tenderstem broccoli, and served with steamed rice and chopped spring onion.

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For the skewers

<item-todo-done>250g portobello mushrooms<item-todo-done><item-todo-done>200g tenderstem broccoli<item-todo-done><item-todo-done> olive oil for drizzling<item-todo-done>

For the glaze

<item-todo-done>20ml tamarind paste<item-todo-done><item-todo-done>2 tbsp brown sugar<item-todo-done><item-todo-done>½ tbsp ginger paste<item-todo-done><item-todo-done>1 pear<item-todo-done><item-todo-done>1 tbsp Korean BBQ sauce<item-todo-done>

To serve

<item-todo-done>2 spring onions<item-todo-done><item-todo-done>15g sesame seeds<item-todo-done><item-todo-done>200g rice<item-todo-done>

Before you start

Preheated grill to high setting | Grater | 2 saucepans | Lined baking tray | Wooden skewers (optional, soaked in water for at least 30 minutes beforehand)

For the grilled vegetables

  • Flick the grill on and allow it to heat up fully
  • Slice the portobello mushrooms into thick strips
  • Slide them onto the soaked skewers, if using, and leave them to one side
  • Finely slice the spring onions and set aside for garnish

Make the glaze

  • Using a grater, grate the pear as small as you can get it and add to a saucepan
  • Top with the ginger paste, tamari, brown sugar and Korean BBQ sauce
  • Mix everything together and bring the sauce to a boil, then simmer over medium heat for around 5 minutes, until the sugar has dissolved and the sauce is reduced and thickened to a thick coating consistency

Grill the mushrooms

  • Add the mushrooms (or mushroom skewers) onto a baking tray alongside the tenderstem broccoli with a drizzle of oil and pinch of salt and pepper
  • Grill for around 6 minutes until the mushrooms are tender, have lost a lot of moisture and are charring in places

Cook the rice

  • Rinse the rice in a sieve with cold water and drain, place into a saucepan and cover with 200ml of water
  • Put on a high heat with the lid on and bring the rice to the boil
  • Turn down to a low simmer and leave to cook for 10-12 minutes
  • Once all the water has evaporated, take off the heat, leaving the lid on and set aside

Glaze the skewers and serve

  • Using a spoon or pastry brush, generously coat the mushrooms and tenderstem broccoli with the reduced glaze
  • Grill for a further 2 minutes or until sticky, charred and smelling delicious
  • Plate the rice and top with the tenderstem broccoli and mushroom skewers
  • Drizzle over any remaining glaze from the pan
  • Sprinkle over the spring onion slices and sesame seeds



Cost per portion


CO2e per portion

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