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Recipe Korean BBQ Bowl with Oyster Mushroom 'Steak'

Simon refers to these mushroom 'steak' strips as umami bombs -- and when you taste them, you'll understand why! Savoury, spicy, rich in flavour and meaty in texture -- they are the perfect addition to any Korean BBQ dish.

You will need

Serves 2

  • 150 g oyster mushroom, unsliced, just the hard base taken off
  • 3 tablespoons vegetable oil

For the marinade:

  • 2 tablespoons soy sauce
  • 2 tablespoons gochujang paste
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 3 spring onions, sliced, white parts only (greens reserved to serve!)

To serve:

  • 2 portions cooked rice
  • Toasted black and white sesame
  • Kimchi
  • Greens of the spring onions
  • 1/2 lime

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Directions

5 mins to prep

10 mins to cook

12 hours to marinate

  1. Step 1

    Place all of the marinade ingredients together in a bowl and mix until combined. Add a few tablespoons water to loosen the marinade and stretch it a bit further.

  2. Step 2

    Toss the mushrooms through the marinade and let them sit for as long as you can. If possible, it's ideal to marinate them for a few hours, or even overnight!

  3. Step 3

    In a heavy-based fry pan on medium heat with a drizzle of vegetable oil, add the mushrooms in a single layer, and reserve any excess marinade to baste the mushrooms. Place a similar-sized pot or frying pan straight on top of the mushrooms to compress them, this will weigh them down, help them release their water, and allow them to cook evenly.

  4. Step 4

    Cook for 4 minutes on each side. Remove from the pan and allow to rest for a moment.

  5. Step 5

    Serve the mushrooms on a bed of rice, top with sesame seeds, and serve with a spoonful of kimchi and reserved spring onions. Pop a wedge of lime on the side and serve.

Recipe: Simon Toohey

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