Anzac Biscuits: the biscuit of two nations
Thanks to Kimchi Club for sharing this great vegan Oyster Mushroom Bulgogi recipe, another great Korean inspired dish!
Ingredients
- 4 tbsp top quality SA olive oil (such as Romley Estate or Peninsula Providore Farm)
- 4 tbsp Kimchi Club garlic
- 4 tbsp Kimchi Club ginger
- 600g SA oyster mushrooms
- 400g Spring onion
- 600g capsicum
- 6 tbsp soy sauce
- 4 tbsp Kimchi Club chilli
- 4 tbsp sesame oil
- Black sesame seeds
Method
Find the recipe on the Kimchi Club site here.
