Lion’s Mane Steak Bulgogi
Serves 215 mins prep20 mins cook
A creative take on bulgogi using lion's mane mushrooms cooked like steak and served with udon noodles and a no-cook broth. Ideal for mushroom lovers.
0 servings
What you need
Instructions
1: For the lion’s mane, get a cast iron pan up to a medium-high heat and add a splash of olive oil. 2: Place the mushrooms in the pan and press down carefully with another pan or weight on top to release the moisture. 3: After a couple of minutes, flip the mushroom over and season well with salt and pepper. Weigh down the other side. 4: Continue this process until the mushroom is flattened golden and caramelised. 5: To make the gochujang glaze, whisk together the sesame oil, rice vinegar, soy sauce, agave, gochujang, minced garlic, ginger, and the juice of 1 lime. Season to taste. 6: Coat the mushrooms well in the glaze (leave to marinate if you like) or sear straight away until darkened in colour. 7: Cook the noodles, then drain but reserve some of the starchy water. Mix this through the remainder of the glaze or sauce, then season to taste. 8: To serve, place your noodles in a bowl, ladle over the sauce, place the lion’s mane steak on top, sprinkle with sesame seeds and garnish with fresh coriander, spring onion, and red chilli.View original recipe