Name: Korean-Style King Oyster Bulgogi Bowl
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Serves 2
Cuisine: Gourmet mushroom
Ingredients: 3 large King Oyster mushrooms (12 oz), sliced lengthwise into 1/4-inch planks; — BULGOGI MARINADE —; 3 Tbsp soy sauce; 2 Tbsp grated Asian pear (or 1 Tbsp brown sugar + 1 Tbsp water); 1 Tbsp brown sugar; 1 Tbsp toasted sesame oil; 2 cloves garlic, finely grated; 1 tsp finely grated ginger; 1 Tbsp gochujang (Korean chili paste); — FOR THE BOWL —; 2 cups cooked short-grain rice; 2 Tbsp neutral oil; 2 eggs; 2 scallions, thinly sliced; 1 Tbsp toasted sesame seeds; 1/2 cup quick kimchi or cucumber pickle

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Korean-Style King Oyster Bulgogi Bowl

Vegan swaps inside

King Oyster stems sliced like flank steak, marinated in a sweet-savory soy-pear-garlic bulgogi, seared hot, piled over rice with a fried egg and quick pickles. Better than the takeout version, no joke.

15min Prep

12min Cook

27min Total

Serves 2 Yield

Easy Difficulty

Ingredients

Make it vegan

Skip any fish sauce in the bulgogi marinade and use light soy or coconut aminos instead. Check that the kimchi topping is fish-sauce-free — Mother In Law's Vegan Kimchi works.

MotorSpores test kitchen

Steps

Whisk all marinade ingredients in a bowl. Add the King Oyster planks, toss, let sit 10 minutes (or up to 30 in fridge).

Heat 1 Tbsp neutral oil in a large skillet over high heat. Lift the King Oyster from the marinade (reserve the marinade), arrange in a single layer.

Sear 3 minutes undisturbed for deep color. Flip; sear 2 more minutes. Pour in remaining marinade. Toss to glaze 60 seconds. Transfer to a plate.

Wipe the pan, add the second 1 Tbsp oil. Fry the eggs over medium until whites are set but yolks runny.

Build the bowl: rice, glazed King Oyster, fried egg, scallions, sesame seeds, pickle on the side. Break the yolk into the bulgogi.

Korean-Style King Oyster Bulgogi Bowl

Steps

Other ways to cook King Oyster

Seared King Oyster "Scallops" with Brown-Butter Capers

King Oyster Yakitori with Tare Glaze