KOREAN LAMB BULGOGI WITH SHIITAKE MUSHROOM

My son is a big fan of Bulgogi, it is our favorite too from the Korean kitchen, so it becomes a repeat choice when we go to a Korean restaurant. So, I thought to make it at home.

Bulgogi means "fire meat" in the Korean language. Over time, the more we get to know other cultures and cuisines, we love to try their food again and again.

My son said my homemade Bulgogi is pretty close to a restaurant dish😄. Sharing the recipe.

Prep time: 2 hours

Cooking time: 15 to 20 mins

Serving: 3 to 4

Ingredients:

2 pounds boneless thinly sliced lamb

1/2 cup low sodium soy sauce

3 tablespoons brown sugar (heaped)

2 tablespoons sesame oil

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon Siracha hot source

4 tablespoons vegetable oil

1 tablespoon sesame seeds

1 chopped jalapeno

2 tablespoon chopped chives

2 cups chopped shiitake mushrooms

1/2 teaspoon crushed red peppercorn

1/2 to 1 teaspoon salt or according to your taste

Methods:

In a large bowl, mix soy sauce, brown sugar, sesame oil, garlic paste, ginger paste, chili sauce, red crushed peppercorn, and 2 tablespoons of oil.

Put the thinly chopped lamb in the sauce mix and marinate for at least 2 hours.

Put a skillet on high heat.

Take 2 tablespoons of oil and add the mushrooms and Jalapeno and saute for 3 to 4 mins.

Add the marinated lamb and mix well with the mushrooms.

Cook for 10 to 15 minutes.

Stir continuously so it does not stick to the skillet's bottom and does not get burnt.

As the meat is thinly sliced, it will not take too long to cook.

Check the seasoning and add salt and pepper if it needs more.

When the meat is cooked, sprinkle the sesame seeds and chives and serve with steamed rice.