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Mushroom Bulgogi and Mashed Potato

Dorothy Porker
A delicious and exciting comfort food recipe for bulgogi and mashed potato from the Anju & Banju: Korean tapas cookbook. Made vegan with mushrooms.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main course
Cuisine Korean
Servings 2

Equipment

  • Container or shallow tray for marinating
  • Medium-sized pot
  • Large frying pan
  • Grater
  • Masher

Ingredients
  

For the mushroom bulgogi

  • 600 g 1.3 lbs mushrooms I used Portabello, cut into strips
  • 4 T soy sauce
  • 1 T sugar
  • 2 T honey
  • 2 cloves garlic minced
  • 1 T red wine
  • 1 t black pepper ground
  • 2 T sesame oil
  • 1 T neutral oil

For the ginger mashed potatoes

  • 3 medium potatoes peeled and cut into chunks
  • 1 t salt
  • 1 T sugar
  • 3 T cream use non-dairy to keep it vegan
  • 2 T milk use non-dairy to keep it vegan
  • 1/2 T ginger peeled and grated

To serve

  • 2 T spring onion minced, chives also work

Instructions
 

  • Start by bringing 3 medium peeled potatoes to the boil with 1 t of salt. Turn down the heat to a vibrant simmer and leave to cook for 20 minutes, or until you can poke through the potato with a fork with ease.
  • Now mix together 4 T of soy sauce, 1 T sugar, 2 T honey, 1 cloves minced garlic, 1 T red wine, 1 t black pepper and 2 T sesame oil in a container big enough to briefly marinade your mushrooms in (I used an oven dish) and place in the mushrooms. Tossing every so often to coat everything evenly.
  • Stand around for a few minutes to roughly time your mushrooms to be ready at the same time as your potatoes. 5 to 10 minutes or so.
  • When your potatoes have about 10 minutes to go, heat a large frying pan over high heat and add 1 T neutral oil before tossing the mushrooms and marinade into the pan. Toss and cook until the mushrooms have caramelized and most of the liquids have evaporated.
    Be sure to stay with the pan at this step, the sugars and garlic can turn really burnt and bitter if you don't take it off the heat in time.
  • With the mushrooms taken off the heat and the potatoes now cooked. Add 1 T sugar, 3 T cream, 2 T milk and 1 T grated ginger to the potatoes and mash to your desired consistency. I like my mash chunky on some days and smooth on others, so you do you.
  • Plate the mash and then top with the mushrooms before sprinkling with 2 T of spring onion (or chives) and serve with a nice Bourgogne Chardonnay.

Notes

  • If you want to make this as it was originally intended, the recipe in the book calls for 600 g of beef (rib eye, beef loin or poor man's rib eye) and 2 T of Korean pear 'squeeze' (juice) and ground black pepper to tenderize the beef in for 20 minutes before you do anything else.
  • I'm sure this will work equally well with (king) oyster mushrooms. 
  • Anju & Banju recommends you serve this mushroom bulgogi and mashed potatoes with Sextant - a Bourgogne Chardonnay by Julien Altaber.