Lion’s Mane Steak Bulgogi by @alfiecooks_
2 servings
🍄
300 g
Lion’s mane mushrooms
🫗
15 ml
Sesame oil
🍚
15 ml
Rice wine vinegar
🥢
15 ml
Soy sauce
🍯
15 ml
Agave syrup
🌶️
5 ml
Gochujang paste
🧄
1
Garlic clove
🫚
10 g
Ginger
🍋
1
Lime
🍜
2 portions
Udon noodles
🌱
15 ml
Sesame seeds
🧅
1
Spring onion
🌶️
1
Red chilli
🌿
15 ml
Coriander
Heat
olive oil
Get a cast iron pan up to a medium-high heat and add a splash of olive oil.
Place
lion’s mane mushrooms
Place the mushrooms in the pan and press down carefully with another pan or weight on top to release the moisture. This will give the 'steak-like' texture.
Flip
salt- lion’s mane mushrooms
After a couple of minutes, flip the mushroom over and season well with salt and pepper. Weigh down the other side. Continue this process until the mushroom is flattened, golden, and caramelized.
Whisk- sesame oil
rice wine vinegar
soy sauce
To make the gochujang glaze, whisk together the sesame oil, rice vinegar, soy sauce, agave, gochujang, minced garlic, ginger, and the juice of 1 lime. Season to taste.
Coat- gochujang glaze
- lion’s mane mushrooms
Coat the mushrooms well in the glaze and sear straight away until darkened in color.
- Cook
udon noodles- gochujang glaze
Cook the noodles, then drain but reserve some of the starchy water. Mix this through the remainder of the glaze or sauce, then season to taste.
Serve
- udon noodles
lion’s mane steak
sesame seeds
To serve, place your noodles in a bowl, ladle over the sauce. Place the lion’s mane steak on top, sprinkle with sesame seeds, and garnish with fresh coriander, spring onion, and red chili.
Lion’s Mane Steak Bulgogi by @alfiecooks_
2 servings
🍄
300 g
Lion’s mane mushrooms
🫗
15 ml
Sesame oil
🍚
15 ml
Rice wine vinegar
🥢
15 ml
Soy sauce
🍯
15 ml
Agave syrup
🌶️
5 ml
Gochujang paste
🧄
1
Garlic clove
🫚
10 g
Ginger
🍋
1
Lime
🍜
2 portions
Udon noodles
🌱
15 ml
Sesame seeds
🧅
1
Spring onion
🌶️
1
Red chilli
🌿
15 ml
Coriander
Preparation Steps
Step 1/7
Get a cast iron pan up to a medium-high heat and add a splash of olive oil.
Step 2/7
Place the mushrooms in the pan and press down carefully with another pan or weight on top to release the moisture. This will give the 'steak-like' texture.
Step 3/7
After a couple of minutes, flip the mushroom over and season well with salt and pepper. Weigh down the other side. Continue this process until the mushroom is flattened, golden, and caramelized.
Step 4/7
To make the gochujang glaze, whisk together the sesame oil, rice vinegar, soy sauce, agave, gochujang, minced garlic, ginger, and the juice of 1 lime. Season to taste.
Step 5/7
Coat the mushrooms well in the glaze and sear straight away until darkened in color.
Step 6/7
Cook the noodles, then drain but reserve some of the starchy water. Mix this through the remainder of the glaze or sauce, then season to taste.
Step 7/7
To serve, place your noodles in a bowl, ladle over the sauce. Place the lion’s mane steak on top, sprinkle with sesame seeds, and garnish with fresh coriander, spring onion, and red chili.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
350 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
20 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@alfiecooks_
Origin
Cuisine
Geographic
South Korea, East Asia
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos