Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.
If you need this recipe to be gluten-free, be sure to use tamari or soy sauce that says gluten-free on the label. If you do not use reduced sodium soy sauce, use about 2 tablespoons instead of 1/4 cup and add an extra 2 tablespoons of water, or else it will taste way too salty.
Bulgogi Mushrooms
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| Serves | 4-6 |
| Prep time | 2 hours, 10 minutes |
| Cook time | 5 minutes |
| Total time | 2 hours, 15 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Main Dish, Side Dish |
Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.
Ingredients
- 1lb portabello mushrooms (sliced)
- 1/4 cup reduced sodium soy sauce or tamari
- 1/4 cup rice vinegar
- 2 green onions (thinly sliced)
- 2 tablespoons water
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 4 cloves garlic (minced)
- 1 teaspoon ginger (minced)
Directions
| Step 1 | |
| Combine marinade ingredients and add sliced mushrooms. Cover and refrigerate for 2 hours. | |
| Step 2 | |
| Heat a skillet over high heat. Drain the sauce from the mushrooms, reserving leftover sauce, and place mushrooms into the pan. Stir occasionally until tender, about 5 minutes. | |
| Step 3 | |
| If desired, use leftover sauce as a dipping sauce for another dish. Serve in a lettuce wrap, in a taco, or with Korean side dishes. | |