Songi Bulgogi (Pine Mushrooms with Beef)
Wild pine mushrooms, or songi busuht as they are known in Korean are quite popular and also quite expensive. I recently went on a fall mushroom picking spree and I was able to get a lot of songi busuht, thanks to a friend who showed me her secret mushroom picking area.
I asked around my friends about how I can cook this precious gem. In the past, we just ate it by slicing thinly and spreading on top of the rice when the rice was almost done. Then I would mix with sauce made of soy sauce, sesame oil;, a simple sauce spread and mixed with rice and eat. It tastes best keeping the unique mushroom flavor intact. Since the wild Songi mushrooms are expensive (sew some selling at $29.99/lb), I didn’t usually buy a lot, but now I have enough, I thought I would try different songi busuht recipes. Here's another recipe for songi busuht with bulgogi.
- 3-4 medium sized wild pine mushrooms (songi busuht 송이 버섯), about 8 oz
- 1½ lb of flank steak
- handful ginko nuts
- oil for frying
- Sauce ingredients:
- 4 tbsp soy sauce
- 1 tsp salt
- 2 tsp sugar
- 2 stalks green onion
- 1 tsp minced garlic
- dash roasted sesame seed (kaesogum 깨소금)
- 1 tsp sesame oil (chamgirum 참기름)
- dash black pepper
- 2 tbsp minced Korean pear (substitute: any pear)
- Cut flank steak into about 2" lengthwise first, then slice those pieces into thin pieces lengthwise. Mix all the sauce ingredients except the green onion and marinate the beef with it. Let it sit for ½ hour or longer.
- Fry ginko nut on a hot, oiled frying pan for 4-5 min sprinkling with salt lightly. Peel off the skin rubbing with both hands. Let it sit.
- Wash and wipe wild pine mushrooms (songi busuht) carefully, spraying with water if there are sands inside the gill. Cut into thin strips.
- Heat a frying pan and add sesame oil or any vegetable oil and stir fry the beef on high heat for about 7-8 minutes or until almost all the juice from the beef disappears. Add cut green onion and stir a couple of times, then add sliced mushroom and the ginko nut, mixing around to get some of the sauce into the mushroom. Turn the heat off, cover and let it sit for a few minutes. Serve warm.
Serving Size: 2-3
Rate this Recipe:
Preparation Time: 30 minutes