Lentil Mushroom Bulgogi

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Korean Bulgogi sauce is absolutely delicious when sauteed with mushrooms and lentils. It has a slightly sweet, savory umami flavor that provides the perfect combination with meaty mushrooms and rich brown or puy lentils

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Korean

Diet: Gluten Free, Vegan

Servings:

Calories: 329kcal

Author: Louise-Claire Cayzer

Equipment

1 small sauce pan
1 grater
1 large frying pan or skillet

Ingredients

250 g cooked puy or brown lentils
250 g mushrooms chestnut (UK) /Cremini/ baby bella

For the bulgogi sauce

60 ml soy sauce
80 g pear - grated or pear or apple juice.
15 g ginger a thumb sized piece
5 cloves garlic
30 ml rice wine vinegar
15 ml toasted sesame oil
10 g crushed black pepper
1 teaspoon gochujang korean red pepper sauce. OPTIONAL

To serve

3 green onions scallions
2 tablespoon toasted sesame seeds or other seeds

Metric - American

Instructions

Slice the mushrooms and add to a dry frying pan. Cook down until they release their juiced and caramelize on the edges. Season with a little salt.
While the mushrooms are cooking get on with making the bulgogi sauce.

Make the bulgogi sauce

Finely grate the ginger and grate or finely chop the garlic.
Grate the pear using the fine part of your box grater. You can also use pear juice or apple juice instead.
Add the pear, ginger, garlic, ground pepper, soy sauce and rice wine vinegar to a small pan. Simmer until the pear dissolves and it tastes delicious -about 10 mins.
Add gochujang sauce to taste (optional depending on how spicy you like your food)
Add the sesame oil and mix.

To finish the dish

Add a little oil to the now cooked mushrooms and return to the heat. S
Stir in the cooked Puy or brown lentils and heat through.
Stir through the bulgogi sauce and allow to cook for 2-3 minutes until it bubbles.
Serve over rice with chopped green onions and topped with sesame seeds. Some kimchi is also a delicious idea!

Nutrition