Dinner Week 1B: Mushroom Bulgogi

2018-12-14 21.44.33


2 portobello mushrooms

1/2 onion, sliced

1 tsp sesame seeds

Rice or spaghetti squash


Marinade ingredients:

2 tbsp soy sauce

1 tbsp sugar

1 tsp sesame oil

1 garlic clove, minced

1 green onion, sliced

1 tsp grated ginger

  • Place marinade ingredients into a ziploc bag. Slice mushrooms and place in bag with onions
  • Preheat broiler. Preheat ovenproof skillet over high heat. Pour bag into skillet and cook until sauce mostly evaporates. Place in the oven under the broiler until sauce is gone.
  • Top rice or spaghetti squash and sprinkle sesame seeds on top.

Nutrition(without rice or spaghetti squash): Makes 1 serving. 205 cal.; 6g fat; 29g carb; 9 g protein

I do love Korean food and this has to be my new favorite and quick meal. It’s super filling and soooo good. This recipe originally called for beef short ribs or flank steak. Mushrooms are just as good in this sauce.

Adapted from the original cookbook: https://amzn.to/2Led0PH



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