Mushroom Bean Bulgogi

Ingredients

재료 Soy Meat(150g), Onion(20g), Carrot(5g), Cabbage(30g), Perilla Leaf(10g) Oyster Mushroom(15g), Shiitake Mushroom(15g), King Oyster Mushroom(15g) Garlic Chives(10g), Watercress(10g), Cheongyang Chili(3g) 양념장 Sugar(1g), Low-sodium Soy Sauce(10g), Cooking Wine (Mirin)(3g), Korean Pear(5g) Chopped Onion(5g), Plum Extract(10g), Sesame Oil(0.5g) 양념 Perilla Oil(5g), Chopped Green Onion(5g), Chopped Garlic(2g), Chopped Ginger(2g)

Instructions

1. 1

   Soak the soy meat in water for about 20 minutes and toss with ½ of the seasoning sauce.

   
2. 2

   Julienne the onion and carrot, and cut the cabbage, perilla leaf, and mushroom into bite-size pieces.

   
3. 3

   Cut the chive and watercress to a similar length as the onion, and diagonally cut the cheongyang chili.

   
4. 4

   Heat perilla oil in a pan, stir-fry chopped green onion, garlic, and ginger over low heat, then add soy meat and drizzle with the remaining seasoning sauce and stir-fry.

   
5. 5

   Once stir-fried somewhat, add onion and carrot and stir-fry, then add cabbage and stir-fry.

   
6. 6

   Once the cabbage is cooked, add the prepared mushroom cut into bite-size pieces and stir-fry briefly to finish.