Pulled Mushroom Bulgogi Rice Bowls

• Cut broccoli into bite-size pieces if necessary. Trim and thinly slice radishes into rounds. Trim and thinly slice scallions, separating whites from greens. Halve pulled mushrooms lengthwise. Halve, peel, and thinly slice onion. • Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

• In a small bowl, combine vinegar, half the sesame seeds, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Stir in radishes, carrots, and scallion whites. Refrigerate until ready to serve.

• Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add mushrooms; cook, stirring occasionally, until crisp and warmed through, 3-5 minutes. • Add onion and another drizzle of oil; cook, stirring occasionally, until onion is softened and translucent, 2-3 minutes more.

• Reduce heat under pan to medium low and add bulgogi sauce. Stir until mushrooms and onion are evenly coated. Taste and season with salt and pepper. Turn off heat.