Korean Mushroom Bulgogi

Instructions

1. Prepare the marinade
   In a large bowl, combine soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated ginger, and grated Asian pear. Whisk together until the sugar is completely dissolved.
2. Marinate the mushrooms
   Add the sliced mushrooms and onions to the marinade. Gently toss to ensure all pieces are well coated. Cover and let marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more intense flavor).
3. Heat the pan
   Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the cooking surface evenly.
4. Cook the bulgogi
   Add the marinated mushrooms and onions to the hot pan, leaving behind excess marinade. Spread them in a single layer and let them cook undisturbed for 2-3 minutes until they begin to brown.
5. Finish cooking
   Stir the mushrooms and continue cooking for another 5-7 minutes, until they are caramelized and most of the liquid has evaporated. If the pan gets too dry, add a tablespoon or two of the reserved marinade.
6. Add final touches
   In the last minute of cooking, add half of the sliced green onions and toss briefly to incorporate them into the dish.
7. Serve
   Transfer the mushroom bulgogi to a serving plate. Garnish with the remaining green onions and toasted sesame seeds. Serve hot with steamed rice and traditional Korean side dishes (banchan) like kimchi.