moose bulgogi

Name: Moose Bulgogi
Prep time: 1 h
Cook time: 15 min
Yield: 4
Cuisine: Korean
Ingredients: 1 lb - moose; 1 T - sugar; 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

12 Pinches

Ann DeLong

Updated on Nov 4, 2013

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

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prep time 1 Hr

cook time 15 Min

method Pan Fry

yield 4 serving(s)

Ingredients

1 lb - moose
1 T - sugar
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

Step 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.

Step 2

Add soy sauce, sesame oil, pepper, sesame seeds and chopped garlic to moose and stir
Step 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.
Step 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.
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