Mushroom bulgogi steaks are a vegan twist on Korean BBQ, featuring savory soy curls and mushrooms marinated in a rich, umami-packed sauce. This hearty, flavorful dish captures the essence of bulgogi with plant-based ingredients perfect for any occasion.
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Servings4
Ingredients
For the mushroom bulgogi steaks
1cupSoy Curls
3 to 4dried shiitake mushrooms
½cupOmma’s Korean BBQ Sauce
1scallioncut into 2-to 3-inch lengths
¼red onionjulienned
¼cupchopped green bell pepper
Oil for grilling
½tablespoonsesame oil
1teaspoontoasted sesame seeds
To make Omma's Korean BBQ Sauce
½red onioncut into chunks
3scallionstrimmed
8 to 9clovesgarlicpeeled
1cupsoy sauce
¼cupbrown rice syrupor your preferred sweetener
2tablespoonsrice vinegar
2tablespoonsmirin
½cuprough-chopped Korean pear or apple
½cuprough-chopped red bell pepper
1knob fresh ginger
1teaspoonsesame oil
1teaspoonfreshly ground black pepper
¼cupMushroom Dashi or water
2tablespoonspotato starch
Instructions
For the mushroom bulgogi steaks
Soak the Soy Curls in water for at least 1 hour. Drain and squeeze out any excess liquid. At the same time, soak the shiitake mushrooms to rehydrate, then chop.
In a large zip-top plastic bag or reusable silicone bag. place the Soy Curls, barbecue sauce, scallions, red onion, bell pepper, and shiitakes. Make sure all the Soy Curls are submerged in the sauce. Place it in the refrigerator and marinate for at least 4 hours or up to 24 hours.
Preheat a grill or a grill pan (or a cast-iron skillet). Slightly oil the grates or pan. When the grill is hot, place the marinated soy curls, scallions, onions, and mushrooms on the grill pan or grill topper, basting with the remaining marinade.
Drizzle with the sesame oil and garnish with the sesame seeds before serving.
For Omma's Korean BBQ Sauce
Make the marinade: In a high-powered blender, combine the red onion, scallions, garlic, soy sauce, brown rice syrup, rice vinegar, mirin, Korean pear, bell pepper, ginger, sesame oil, and pepper and blend until smooth and frothy.
Make the sauce: Transfer the marinade to a medium pot and bring to a boil over medium-high heat. Cook the liquid until reduced by about one-third, about 20 minutes.
In a small bowl, stir together the mushroom dashi into the potato starch to create a slurry. Gradually stir the slurry into the cooking marinade and continue stirring until the sauce thickens.
Once the sauce has thickened, remove it from the heat and let it cool (allowing it to thicken a little more). Once cooled, store it in the refrigerator for use in the next several days or freeze it for future use.