Korean Daeji Bulgogi with Shiitake Mushrooms

Ingredients

Pork shoulder

1 pound, thinly sliced

Shiitake mushrooms

8 ounces, sliced

Soy sauce

1/4 cup

Sesame oil

1 tablespoon

Brown sugar

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Vegetable oil

2 tablespoons

Green onions

2, chopped

Toasted sesame seeds

1 tablespoon

Rice

2 cups, cooked

Instructions

1. In a large bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar until well combined to create the marinade.
2. Add the thinly sliced pork to the marinade, ensuring all pieces are well-coated. Cover and let marinate for at least 30 minutes at room temperature, or refrigerate overnight for deeper flavor.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Carefully add the marinated pork to the skillet, cooking for 5-7 minutes, stirring occasionally, until the pork is browned and cooked through.
5. Add the sliced shiitake mushrooms to the skillet and cook for an additional 3-4 minutes, stirring frequently, until the mushrooms are tender and fragrant.
6. Remove from heat and sprinkle with chopped green onions and toasted sesame seeds for garnish.
7. Serve the Daeji Bulgogi over a bed of steamed rice, savoring each bite of this delectable dish.