Bulgogi Mushrooms
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
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Step 1
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| Combine marinade ingredients and add sliced mushrooms. Cover and refrigerate for 2 hours. |
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Step 2
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| 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. |
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Step 3
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| 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. |
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