dinner · Korean-inspired
Korean-Inspired Mushroom Bulgogi Bowls
Caramelized mushrooms and onions in a savory-sweet soy, pear, garlic, and sesame sauce.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb mushroom, thickly sliced
- 1 onion, thinly sliced
- 3 cups brown rice, hot
- 3 tbsp soy sauce
- ½ pear, finely grated
- 3 cloves garlic, minced
- 2 tsp sesame oil
- 1 tbsp neutral oil
Equipment
Large skillet + Mixing bowl
How to make it
- 1
Whisk the soy sauce, pear, garlic, sesame oil, and 2 tablespoons water.
- 2
Heat the neutral oil in a large skillet over medium-high heat. Cook the mushrooms and onion for 8 to 10 minutes until deeply browned.
- 3
Add the sauce and cook for 2 to 3 minutes until glossy. Serve over the rice.
Storage & leftovers
Refrigerate for up to 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free.
Contains soy, wheat, and sesame. Packaged ingredients can vary, so check labels and cross-contact information.
