Lion’s Mane Steak Bulgogi
Ingredients
- 2 lion’s mane mushrooms or 300g of other mushrooms
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- 1 teaspoon gochujang paste
- 1 large garlic clove
- 1 small knob of ginger
- 1 lime
- 2 portions udon noodles
- Sesame seeds
- Spring onion
- Red chilli
- Coriander
Preparation
For the lion’s mane, heat a cast iron pan to medium-high heat and add a splash of olive oil.
Place the mushrooms in the pan and press down carefully with another pan or weight on top to release moisture, giving a steak-like texture.
After a couple of minutes, flip the mushroom over, season well with salt and pepper, weigh down the other side, and continue until flattened, golden, and caramelized.
To make the gochujang glaze, whisk together sesame oil, rice vinegar, soy sauce, agave syrup, gochujang paste, minced garlic, ginger, and the juice of one lime. Use half for glazing the mushrooms and reserve half for the noodle broth. Season to taste, coat the mushrooms in the glaze, and sear until darkened in color, or let marinate first.
Cook the noodles, drain them while reserving some starchy water, mix it with the remaining glaze or sauce, and season to taste.
To serve, place the noodles in a bowl, ladle over the sauce, top with the lion’s mane steak, and garnish with sesame seeds, fresh coriander, spring onion, and red chilli.
Tips
You can substitute lion’s mane mushrooms with 300g of other mushrooms for similar results.
