Hangawi Restaurant’s vegetarian version of the barbecued beef, or bulgogi, dish so popular in Korean restaurants should be served with rice, making a pleasing and flavorful main-course dish.
- ½ lb. oyster mushrooms
- 2 orange segments, peeled
- 1/8 large Korean pear or crisp, tart apple
- 3 oz. fresh ginger
- 4 Tbs. brown sugar
- ¼ cup sake
- ¾ cup low-sodium soy sauce
- ¾ cup water
- 3 Tbs. sesame oil
- 7 oz. onions, peeled and thinly sliced
- 5 oz. scallions, sliced into 3-inch-long pieces
- 2 cups mixed salad greens,
- such as mesclun or other greens as preferred
- 1 tsp. sesame seeds
- Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces.
- Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
- Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
- Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
- Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.
- Serving Size: Serves 4
- Calories: 260
- Carbohydrate Content: 29 g
- Fat Content: 11 g
- Fiber Content: 5 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 1210 mg
- Sugar Content: 16 g