Moose Bulgogi

Moose Bulgogi Recipe

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Ann DeLong


best cooked on a very hot flame and served over rice. Portobello mushroom can be substituted for the oyster and shitake mushrooms


☆☆☆☆☆ 0 votes

1 Hr
15 Min
Pan Fry


  • 1 lb
  • 1 T
  • 2 T
    soy sauce
  • 1 tsp
    fresh ground pepper
  • 2 T
    sesame oil
  • 1 T
    sesame seeds
  • 5
    garlic cloves, chopped
  • 1 bunch
    green onion
  • handful
    oyster mushrooms
  • handful
    shitake mushrooms
  • 2 T
    vegetable oil

How to Make Moose Bulgogi


  1. Slice the moose meat into slivers about 1 inch long and put the sugar in with it and stir and let sit for 20 minutes.
  2. Add soy sauce, sesame oil, pepper, sesame seeds and chopped garlic to moose and stir
  3. Prepare green onions by slicing thinly, oyster mushrooms can be rough sliced and the shitake mushroom must have their stems removed and sliced to medium thickness.
  4. Take a wok or large skillet with 1 to 2 Tablespoons veg oil. Preheat wok and oil until oil is very hot. Put moose mixture in first, then put onions and mushrooms on top of that. Depending on how hot your flame is, stir after a few minutes and cook until meat is cooked thru.

Printable Recipe Card

About Moose Bulgogi

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Korean

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