Lion's Mane Steak Bulgogi

1.For the lion’s mane, get a cast iron pan up to a medium-high heat + add a splash of olive oil.

2.Place the mushrooms in the pan + press down carefully with another pan / weight on top to release the moisture. This will give the ’steak-like’ texture.

3.After a couple of minutes, flip the mushroom over + season well with salt + pepper. Weigh down the other side. Continue this process until the mushroom is flattened golden + caramelised.

4.To make the gochujang glaze (use 1/2 for glaze, then 1/2 for the noodle broth), whisk together the sesame oil, rice vinegar, soy sauce, agave, gochujang, minced garlic, ginger + the juice of 1 lime. Season to taste, then coat the mushrooms well in the glaze (leave marinate if you like), or sear straight away until darkened in colour.

5.Cook the noodles, then drain but reserve some of the starchy water. Mix this through the remainder of the glaze / sauce, then season to taste.

6.To serve, place your noodles in a bowl, ladle over the sauce. Place the lion’s mane steak on top, sprinkle with sesame seeds + garnish with fresh coriander, spring onion + red chili.