Mushroom Bulgogi

Cook Time 45 minutes

Servings 4

Ingredients

20g butter

4 field mushrooms

Kimchi, to serve

White sesame seeds, to serve

1 head of butter lettuce, leaves separated

2 spring onion, sliced

Rice, to serve

Marinade

1 tsp sesame oil

1 tbsp dark soy sauce

2cm piece of ginger, minced

1 tbsp gochujang (fermented Korean chilli paste)

½ nashi pear, grated

Method

Preheat the oven to 200°C.

To make the marinade, combine all the ingredients together. Pour over mushrooms. Add a few knobs of butter to each mushroom and cook in the oven for 15 - 20 minutes.

Arrange lettuce leaves on a platter with avocado, rice and kimchi. Then add the chopped mushrooms and sprinkle with sesame seeds and spring onions.