Quick Ground Beef Bulgogi

I picked up some discount mushrooms the other day and figured I'd look for an Aaron & Claire recipe to use them up. I ended up settling on this quick bulgogi recipe. It uses pantry items for the marinade and is based on ground beef rather than thinly sliced beef so it worked well for my purposes.

The original recipe called for a bit under a pound and a half of beef and a few shiitake or cremini mushrooms. I ended up using one pound of beef and 4 portobello mushroom caps.

Ground Beef Bulgogi

Slightly adapted from Aaron & Claire

Ingredients

• 3 Tbsp. light (regular) soy sauce
• 2 Tbsp. sugar
• 2 Tbsp. garlic paste
• 2 Tbsp. mirin
• 2 1/2 Tbsp. oyster sauce
• 1 1/2 Tbsp. sesame oil, divided
• 1/4 tsp. black peppercorns, ground
• 450g ground beef
• 4 portobello mushroom caps, minced
• 2 Tbsp. canola (or other neutral) oil
• 1 onion, chopped
• 2-3 green onions, chopped, greens and whites separate
• 1-2 fresh green and/or red chilies, sliced (optional)
• rice, to serve
• toasted sesame seeds, to serve
• kimchi, to serve

Directions

1. Combine soy sauce, sugar, garlic paste, mirin, oyster sauce, 1 Tbsp. of the sesame oil, and the black pepper and stir to mix.
2. Add the beef and mushrooms and mix well. Set aside for 10-20 minutes.
3. Heat canola oil over medium heat.
4. Add the onions and the white parts of the green onions and cook for 2-3 minutes.
5. Add the beef mixture and cook for 7-8 minutes.
6. If the mixture still seems very wet, cook for another a few minutes longer.
7. Remove from heat and add the green parts of the green onions, the remaining 1/2 Tbsp. of sesame oil, and the chilies (if using).
8. Serve over rice and top with toasted sesame seeds and/or more green oinons.
9. Serve with a bowl of kimchi on the side.