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Mushroom & Beef Bulgogi

This Mushroom & Beef Bulgogi is a flavour-packed Korean-inspired dish featuring thinly sliced steak and portobello mushrooms marinated in a sweet and savoury blend of garlic, ginger, soy, and apple, then seared until caramelised. Served with seasoned sushi rice, spicy gochujang sauce, and crisp lettuce wraps, it’s perfect for a hands-on, vibrant dining experience.
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Course Dinner
Servings 4 - 6

Ingredients
  

For the rice

  • 1 cup sushi rice
  • 1 tbsp sugar
  • 1/2 tsp fine sea salt
  • 60 ml rice vinegar

Spicy gochujang sauce

  • 2 tbsp gochujang* paste
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey

For the mushroom & meat marinade

  • 4 cloves garlic
  • 1 apple peeled and core removed
  • 1/2 white onion quartered
  • 4 cm fresh ginger peeled
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 400 g beef steak (as you are slicing the meat very thinly -cheaper cuts like oysterblade, skirt steak or hanger steak are excellent for this)
  • 4 large portobello steak mushrooms thickly sliced
  • 1/2 white onion thinly sliced
  • 1 tbsp sesame seeds for serving
  • 2 spring onions sliced, for serving

To serve

  • lettuce leaves
  • kimchi
  • cucumber batonnets

For cooking

  • sesame oil

Instructions
 

For the rice

  • In a sieve, rinse the rice with cold running water, until the water runs completely clear.
    Soak rinsed rice in water for 30 minutes.
    Drain.
  • Place rice in a pot with 250ml fresh cold water and cover.
  • Bring rice to a boil over medium-high heat.
  • Once boiling immediately turn heat to the lowest setting.
  • Cook for 10 minutes.
  • Switch off the heat and let sit, covered, for 15 minutes.
  • In a small saucepan, dissolve the sugar and salt in the rice vinegar over low heat.
  • Spread the hot steamed rice onto a large baking tray.
  • Pour vinegar mix evenly over rice and fold gently with a wooden spoon to mix.
  • Cover rice until serving.

For the spicy gochujang sauce

  • Combine all ingredients in a little bowl and whisk well.
  • Set aside until serving.

For the mushroom & meat marinade

  • In a food processor, combine garlic, apple, the half onion, ginger, soy sauce, sesame oil and honey. Process until it forms a smooth paste.
  • Slice the steak as thinly as possible, slicing against the grain to maximise tenderness.
  • Place steak along with the sliced portobellos in a large mixing bowl.
  • Add the marinade paste and the sliced half onion.
  • Mix thoroughly and then cover with cling film.
  • Leave to marinate in the fridge for at least an hour.
  • When ready to cook, heat a cast iron pan on high heat.
  • Add a drizzle of sesame oil and add the meat, mushroom and onionmixture along with all the marinade.
  • Cook in batches if necessary to avoid overcrowding the pan.
  • Cook, stirring frequently, until the meat begins to brown around theedges and most of the liquid has evaporated.
  • Sprinkle with sesame seeds and spring onions.

To serve

  • Serve meat and mushroom mixture in the cast iron pan to keep warm.
  • Plate lettuce, rice, kimchi, cucumber and spicy sauce in little bowls.

Enjoy this meal two ways

  • Place a lettuce leaf in your palm and add a little bit of everything. Fold into a little bundle and enjoy!
  • Or dish up a little bit of everything onto a plate and enjoy it all together!

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