ChefBookDinner · Korean
Lion’s Mane Steak Bulgogi-ish
Lion's Mane mushrooms seasoned, marinated, and seared to resemble steak bulgogi, served over fresh udon noodles with a quick, no-cook broth/glaze adaptation.
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- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 2
- Level
- Medium
Method
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For the mushrooms, get a cast iron pan up to a medium-high heat, then add a splash of olive oil. Place the mushrooms in the pan, then press down with another pan / weight on top to release the moisture. This will give the 'meaty texture.'
After a couple of minutes, flip the mushroom over and season well with salt and pepper. Then weigh down the other side. Continue this process until the mushroom is flattened, and golden, brown and caramelised in places.
To make the gochujang glaze (use 1/2 for glaze, then 1/2 for the noodle broth), whisk together the sesame oil, rice vinegar, soy sauce, agave, gochujang, minced garlic, ginger and the juice of 1 lime. Season to taste, then coat the mushrooms well in the glaze (leave marinate if you like), or sear straight away until darkened in colour.
Cook the noodles according to packet instructions, then drain, but reserve some of the starchy water. Mix this through the remainder of the glaze / sauce, then season to taste.
To serve, place your noodles in a bowl, then top with a ladle or two of the starchy sauce. Place the lion’s mane steak on top, sprinkle with sesame seeds and garnish with fresh coriander, spring onion and lime juice - then enjoy!
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