An updated Korean classic, with chunks of mushroom and firm tofu smothered in a fiery marinade of gochujang, soy and pear
Bulgogi is one of Korea’s most popular dishes, and it’s traditionally made with beef (bul means fire and gogi means meat). Although this is what some (most?) would consider to be a biased column, I think the unique selling point of this particular dish is not the meat, but the all-singing, all-dancing marinade, which is as brilliant as it is balanced. It’s made using gochujang – a hot and sweet, postbox-red pepper paste – grated pear, ginger and soy sauce, which are all flavours the tofu and mushrooms in this dish will happily entertain.
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