Salmon "bulgogi" with bok choy and mushrooms from Epicurious by Rozanne Gold and Bon Appetit

  • green onions
  • shiitake mushrooms
  • Show all ingredients...

  • EYB Comments

    Can substitute dry sherry for Chinese rice wine.

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Notes about this recipe

  • Recipe Notes

    Can substitute dry sherry for Chinese rice wine.

  • Laura on November 01, 2013

    This was really good. I followed the directions pretty closely, except I sautéed the bok choy and shitakes in butter -- you don't want to cook anything in olive oil at high heat. The recipe says there are four servings, yet two of us nearly devoured the entire quantity of vegetables. In the future, I might consider making some changes: use baby bok choy, steam the vegetables and then lightly sauté in the leftover glaze. Also, I'd probably use less expensive mushrooms, as the shitake flavor didn't really come through.

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