Serve these vegan Korean bulgogi mushrooms with your favorite rice and sides for a filling dinner. Traditional Korean banchan like kimchi and soybean sprouts are crunchy and flavorful additions worth trying with this recipe.
Ingredients
For the mushrooms
- 1 lb (450 g) king oyster or trumpet mushrooms
For the bulgogi sauce
- ¼ cup (60 ml) soy sauce
- 2 tbsp (28 g) packed dark brown sugar
- 1 ½ tsp (4 g) grated fresh ginger
- 1 tsp gochujang Korean chili paste
- 2 tbsp (30 ml) toasted sesame oil
- 3 cloves garlic minced
- ⅓ cup (85 g) finely grated Asian pear or pear puree
- 1 tsp toasted sesame seeds
- Pinch of freshly ground black pepper
To cook and serve
- 1 tbsp (15 ml) neutral oil
- 1 small onion thinly sliced
- Fresh lettuce
- Steamed rice
- Vegan kimchi
- Chopped scallions for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions
Prepare the mushrooms
- Slice the king oyster mushrooms in half horizontally. Cut them into 3- to 4-inch (7.5- to 10-cm)-long and 1-inch (2.5-cm)-thick strips. Alternatively, you can just shred or break them apart with your hands.
Prepare the sauce
- In a large bowl, mix together the sauce ingredients until the sugar is diluted. Feel free to adjust the seasonings depending on your preference. Add the mushroom strips. Mix together to evenly coat the mushrooms.
Cook the mushrooms
- Heat a large cast-iron skillet or wok over medium-high heat. Add the oil. Once hot, add the onion. Sauté for 2 to 3 minutes, or until the onion is translucent and lightly browned. Add the mushrooms, including the sauce that has not been absorbed. Moving the mushrooms every 2 to 3 minutes, cook for 7 to 8 minutes, or until they have absorbed the sauce and are lightly browned.
- Turn off the heat and serve hot with fresh lettuce, steamed rice and kimchi, if desired. Top with chopped scallion and sesame seeds, if you’d like.