Bulgogi

Ingredients:

3 cloves garlic, minced
1/2 onion, thinly sliced
shimeji mushrooms
tofu, diced
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons rice syrup
2 tablespoons asian pear puree
salt and black pepper, to taste
2 green onions, sliced
sesame oil
2 teaspoons sesame seeds, toasted

Cook garlic and onions in some oil and add the mushrooms and tofu. Cook until mushrooms are tender and add the sauce ingredients. Stir in the green onion and sesame oil. Sprinkle with the sesame seeds.

Serve with sticky rice.