King Oyster Mushroom Bulgogi Bowls
Thin-sliced king oyster soaks up a classic Korean bulgogi marinade — soy, pear, garlic, sesame — then hits a screaming-hot pan for caramelized edges. Served over rice with quick-pickled cucumber and a soft egg, it’s a weeknight bowl with real depth.
Ingredients
Bulgogi Marinade
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1/2 Asian pear grated, or 1/4 cup applesauce
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp toasted sesame oil
- 1 tbsp gochujang optional
Mushrooms and Bowls
- 1 lb king oyster mushrooms from KC Mushroom Co., sliced 1/4 inch thick lengthwise
- 2 tbsp neutral oil
- 4 cups cooked short-grain rice
- 1 cucumber thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- 4 soft-boiled eggs halved, optional
- 3 scallions thinly sliced
- toasted sesame seeds for garnish
Instructions
- Whisk together all marinade ingredients in a large bowl.
- Add the sliced king oyster mushrooms and toss to coat. Let marinate 15 minutes at room temperature.
- While the mushrooms marinate, toss the cucumber slices with rice vinegar, sugar and a pinch of salt. Set aside to quick-pickle.
- Heat the oil in a large skillet or wok over high heat until just smoking.
- Add the mushrooms in a single layer, reserving the marinade. Sear 3 to 4 minutes undisturbed until caramelized at the edges.
- Flip and cook another 2 to 3 minutes. Pour in the reserved marinade and cook 2 minutes more until it reduces and glazes the mushrooms.
- Divide the rice among four bowls. Top with the bulgogi mushrooms, pickled cucumber, a halved egg, scallions and sesame seeds.
Notes
From the farm: Slice lengthwise rather than into rounds for this one — long planks give you more surface area for caramelization and a texture closer to thin-sliced beef.
Make ahead: The marinade keeps a week in the fridge. Cucumber pickles improve after a few hours.