BOSH! x GRUBBY Korean Style Mushroom Bulgogi
Sliced portobello mushrooms, grilled and glazed in a marinade of brown sugar, ginger and finely grated pear. Cooked under a hot grill (on skewers as an optional serving suggestion) with tenderstem broccoli, and served with steamed rice and chopped spring onion.
Get your BOSH! x GRUBBY Korean Style Mushroom Bulgogi here.
Serves
Ingredients
For the skewers
<item-todo-done>250g portobello mushrooms<item-todo-done><item-todo-done>200g tenderstem broccoli<item-todo-done><item-todo-done> olive oil for drizzling<item-todo-done>
For the glaze
<item-todo-done>20ml tamarind paste<item-todo-done><item-todo-done>2 tbsp brown sugar<item-todo-done><item-todo-done>½ tbsp ginger paste<item-todo-done><item-todo-done>1 pear<item-todo-done><item-todo-done>1 tbsp Korean BBQ sauce<item-todo-done>
To serve
<item-todo-done>2 spring onions<item-todo-done><item-todo-done>15g sesame seeds<item-todo-done><item-todo-done>200g rice<item-todo-done>
Before you start
Preheated grill to high setting | Grater | 2 saucepans | Lined baking tray | Wooden skewers (optional, soaked in water for at least 30 minutes beforehand)
For the grilled vegetables
- Flick the grill on and allow it to heat up fully
- Slice the portobello mushrooms into thick strips
- Slide them onto the soaked skewers, if using, and leave them to one side
- Finely slice the spring onions and set aside for garnish
Make the glaze
- Using a grater, grate the pear as small as you can get it and add to a saucepan
- Top with the ginger paste, tamari, brown sugar and Korean BBQ sauce
- Mix everything together and bring the sauce to a boil, then simmer over medium heat for around 5 minutes, until the sugar has dissolved and the sauce is reduced and thickened to a thick coating consistency
Grill the mushrooms
- Add the mushrooms (or mushroom skewers) onto a baking tray alongside the tenderstem broccoli with a drizzle of oil and pinch of salt and pepper
- Grill for around 6 minutes until the mushrooms are tender, have lost a lot of moisture and are charring in places
Cook the rice
- Rinse the rice in a sieve with cold water and drain, place into a saucepan and cover with 200ml of water
- Put on a high heat with the lid on and bring the rice to the boil
- Turn down to a low simmer and leave to cook for 10-12 minutes
- Once all the water has evaporated, take off the heat, leaving the lid on and set aside
Glaze the skewers and serve
- Using a spoon or pastry brush, generously coat the mushrooms and tenderstem broccoli with the reduced glaze
- Grill for a further 2 minutes or until sticky, charred and smelling delicious
- Plate the rice and top with the tenderstem broccoli and mushroom skewers
- Drizzle over any remaining glaze from the pan
- Sprinkle over the spring onion slices and sesame seeds