KOREAN BULGOLGI SHIITAKE BOWLS
This is our love letter to Korean flavors: bold, saucy, and unapologetically umami. Tender pulled shiitake mushrooms get caramelized, drenched in a bulgogi glaze with a hit of gochujang, then piled high on a bed of rice
Makes 20 portions
Prep time: 15 mins | Cook time: 10 mins
INGREDIENTS
2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, thawed
¾ cup soy sauce or tamari
½ cup brown sugar
⅓ cup mirin or rice wine
¼ cup pear purée
3 tbsp sesame oil
3 tbsp gochujang (adjust to heat preference)
2 tbsp rice vinegar
6 garlic cloves, minced
1 thumb-sized ginger, grated
Other ingredients:
Steamed white rice
8 large handfuls baby spinach
2 large carrots, julienned
Optional garnishes:
2 tbsp toasted sesame seeds
2–3 spring onions, finely sliced
Pickled radish or kimchi
METHOD
Heat a wide pan or flat-top over high heat with a small amount of neutral oil. Add the spinach, toss with tongs until wilted (approx. 1-2mins), then remove into a bowl.
Slice the Fable Pulled Shiitake into coins, against the grain. Add Fable to the hot pan and spread into an even layer. Cook for 6-8 mins, stirring occasionally, until caramelized and lightly crisped.
Lower heat to medium. Add all sauce ingredients and toss to coat evenly. Cook for 1-2 mins until the sauce thickens, glazes the shiitake, and clings beautifully.
To serve:
Starting with 1 cup cooked rice, ½ cup sticky Fable, ¼ cup spinach, and ¼ cup carrots. Top with toasted sesame seeds, sliced spring onions and pickled radish or kimchi - and whatever tickles your fancy!
Tips & suggestions:
Use the Bulgolgi Shiitake protein in other formats such as lettuce cups, bibimbap, bao buns or even loaded fries and tacos.
Switch up the toppings with other fresh ingredients such as edamame, cabbage and bean sprouts.
Turn up the spice and top with fresh chilis on top.
