BOSH! x GRUBBY Korean Style Mushroom Bulgogi
- Simple
- 0:30 m
- 10 ingredients
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. Get your BOSH! x GRUBBY Korean Style Mushroom Bulgogi here.
Serves: 2
Ingredients
For the skewers
- 250g portobello mushrooms
- 200g tenderstem broccoli
- olive oil for drizzling
For the glaze
- 20ml tamarind paste
- 2 tbsp brown sugar
- ½ tbsp ginger paste
- 1 pear
- 1 tbsp Korean BBQ sauce
To serve
- 2 spring onions
- 15g sesame seeds
- 200g rice
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)
Step 1
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
Ingredients
- 250g portobello mushrooms
- 2 spring onions
Step 2
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
Ingredients
- 20ml tamarind paste
- 2 tbsp brown sugar
- ½ tbsp ginger paste
- 1 pear
- 1 tbsp Korean BBQ sauce
Step 3
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
Ingredients
- 200g tenderstem broccoli
- olive oil for drizzling
Step 4
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
Ingredients
- 200g rice
Step 5
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
Ingredients
- 15g sesame seeds