In this bulgogi-inspired recipe, marinated mushrooms are swiftly cooked in a hot skillet with carrots and onions.
Mushrooms 3 ounces dried shiitake mushrooms. 2 tablespoons of canola oil. 1 medium onion, chopped into thin matchsticks 1 medium carrot was sliced into thin matchsticks. 2 scallions, green portions alone, chopped. 1 teaspoon of toasted sesame oil. 2 teaspoons of toasted sesame seeds.
2 tablespoons of gochujang. 2 teaspoons of cider vinegar. 2 teaspoons of sugar. 1 teaspoon of minced garlic.
¼ cup reduced-sodium soy sauce. 2 teaspoons sugar. 1 tablespoon of minced garlic. 1 tablespoon of toasted sesame oil. 1/2 teaspoon of ground pepper
To prepare the mushrooms, place them in a medium basin and cover with water. Cover and refrigerate until the mushrooms' insides are delicate and mushy, which should take at least 12 hours but up to 1 day.
To make ssam sauce, combine gochujang, vinegar, 2 teaspoons sugar, and 1 teaspoon garlic in a small bowl. Whisk until the sugar has dissolved. Cover and refrigerate for at least 12 hours, or up to one week.
To make bulgogi sauce, mix soy sauce, sugar, garlic, 1 tablespoon sesame oil, and pepper in a small bowl. Whisk until the sugar has dissolved.
Remove the mushrooms from the soaking mixture and squeeze off the excess water. Separate the stems from the crowns. Cut the caps into 1/4-inch thick slices. Trim the stem ends, then break them lengthwise into thin strips.