Michael Davis
Mushroom bulgogi is a vegetarian take on the classic Korean BBQ dish, bulgogi, which traditionally comprises grilled beef. The dish gets its name from the Korean words bul, meaning fire, and gogi, meaning meat. In mushroom bulgogi, mushrooms are marinated in a blend of soy sauce, honey, garlic, ginger, and sesame, and grilled or stir-fried. The dish is often served with rice or in Korean-style lettuce wraps, and accompanied by vegetables such as avocado, cucumber, and carrots.
| Characteristics | Values |
|---|---|
| Type of Dish | Korean BBQ staple, vegetarian meal |
| Main Ingredients | Mushrooms, soy sauce, honey, garlic, ginger, sesame seeds, scallions |
| Other Ingredients | Grapeseed oil, rice vinegar, sesame oil, avocado, carrots, cucumber, egg |
| Preparation | Mushrooms are marinated and grilled or cooked in a skillet/sauté pan |
| Cooking Time | 5-10 minutes |
| Marinating Time | 15-30 minutes |
| Serving Suggestions | Steamed white rice, Korean-style lettuce wraps, or in a bowl with rice |
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What You'll Learn
- Bulgogi is traditionally made with beef but mushrooms are a fun, lighter substitute
- Mushrooms and a strong marinade bring out earthy umami flavours
- Marinating the mushrooms: soy sauce, grapeseed oil, garlic, ginger, rice vinegar, honey, and sesame oil
- Cooking the mushrooms: heat oil in a pan, add mushrooms, stir/flip until well-charred
- Serving suggestions: steamed white rice, Korean-style lettuce wraps, or in a bowl with rice, avocado, carrots, cucumber, and egg
Bulgogi is traditionally made with beef but mushrooms are a fun, lighter substitute
Bulgogi, a Korean BBQ staple, is traditionally made with beef. The word itself translates to "fire meat", and the dish is usually made with flank steak, rib eye, or other cuts of beef. However, mushroom bulgogi offers a fun, vegetarian-friendly twist on the classic dish. It is a lighter substitute, with fewer calories and less fat, but it still maintains the mouthfeel and flavour of the original dish. Mushrooms are also incredibly nutrient-dense, filled with some otherwise hard-to-find nutrients including selenium, an antioxidant that supports immunity, and a number of B vitamins.
To make mushroom bulgogi, you first need to prepare a marinade. In a large bowl, combine soy sauce, grapeseed oil, garlic, ginger, rice vinegar, honey, and sesame oil. Add in mushrooms and toss to coat them in the mixture. Let the mushrooms sit and marinate for 15-30 minutes. If you want to recreate the texture of the beef used in traditional bulgogi, you can use Soy Curls, which are soybeans that have been cooked and dehydrated. Soak the Soy Curls in water for an hour, then drain and squeeze out any excess liquid. Add these to the marinade, ensuring they are fully submerged, and leave for at least 4 hours or up to 24.
While the mushrooms are marinating, prepare your vegetables. You can use scallions, avocado, carrots, cucumber, and egg, as well as red onion, bell pepper, and shiitake mushrooms. Once the mushrooms are ready, heat a grill pan or cast-iron skillet over high heat with a tablespoon of vegetable oil. Add the marinated mushroom mixture and cook, stirring or flipping occasionally, until well-charred. This should take around 6-10 minutes. Reduce the heat and add the soy sauce, honey, garlic, ginger, sesame seeds, and scallions, stirring to combine well. Continue cooking to reduce the sauce and glaze the mushrooms. Serve over steamed white rice or in Korean-style lettuce wraps (ssam).
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Mushrooms and a strong marinade bring out earthy umami flavours
Bulgogi is a Korean BBQ staple that usually calls for beef, but this recipe is given a vegetarian twist with the use of mushrooms. Mushrooms are a great substitute for meat, offering a lighter option that is still satisfyingly savoury. They are nutrient-dense and packed with selenium and B vitamins.
Mushrooms and a strong marinade are the key to this dish, bringing out earthy umami flavours. The marinade is made with a combination of soy sauce, honey, garlic, ginger, and sesame oil, among other ingredients. This mixture is then tossed with the mushrooms and left to sit for 15-30 minutes to allow the flavours to develop.
The mushrooms are then cooked until golden brown, either grilled or in a pan, and basted with the remaining marinade. The result is a dish that is full of flavour, with a bold, caramelized taste and a deep peppery note.
To serve, the mushrooms can be placed over steamed white rice or in Korean-style lettuce wraps, with a jammy egg and fresh vegetables like cucumber, carrots, and avocado on the side. This combination of flavours and textures makes for a delicious and satisfying vegetarian meal.
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Marinating the mushrooms: soy sauce, grapeseed oil, garlic, ginger, rice vinegar, honey, and sesame oil
Bulgogi is a Korean BBQ staple that is traditionally made with beef but can be adapted for vegetarians and flexitarians by substituting mushrooms for the meat. The mushrooms are marinated in a mixture of soy sauce, grapeseed oil, garlic, ginger, rice vinegar, honey, and sesame oil. This process gives them a bold, caramelized flavor with earthy umami notes.
To make the marinade, start by combining the soy sauce, grapeseed oil, garlic, ginger, rice vinegar, honey, and sesame oil in a large bowl. You can also add scallions, red onion, bell pepper, and Korean pear to the mixture for additional flavor. The mushrooms should then be added to the bowl and tossed to coat them evenly in the marinade. Leave the mushrooms to sit at room temperature for 15 to 30 minutes, or even up to 24 hours in the refrigerator, to allow the flavors to penetrate and intensify.
While the mushrooms are marinating, you can prepare your other vegetables such as scallions, avocado, carrots, cucumber, and egg. These ingredients will provide a refreshing contrast to the strong flavors of the marinated mushrooms. You can also cook some rice to serve as a base for your mushroom bulgogi bowl.
For cooking, heat a large skillet or grill pan over medium to high heat and add enough oil to thinly coat the bottom of the pan. Place the marinated mushrooms in the pan and sauté, tossing occasionally, until they are evenly browned on all sides. This should take about 5 to 10 minutes depending on your desired level of charring.
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Cooking the mushrooms: heat oil in a pan, add mushrooms, stir/flip until well-charred
To cook the mushrooms for your bulgogi, you'll need to heat oil in a pan—this could be a grill pan, a heavy-bottomed sauté pan, or a cast-iron skillet. You want to get the pan nice and hot, so turn the heat up high. Use a tablespoon of vegetable oil or enough oil to thinly coat the bottom of the pan.
Once the oil is hot, it's time to add the mushrooms. If you're using a marinade, make sure the mushrooms have been soaking in it for at least 15 minutes before cooking. Place the mushrooms in the pan, making sure they are in a single layer. Allow them to cook without stirring or flipping until the edges start to turn golden brown. This should take about 5 minutes.
Then, give the mushrooms a stir or flip and continue cooking, stirring or flipping occasionally, until they are well-charred and roasted. This should take another 3 to 5 minutes, depending on your heat source and pan. You're looking for a nice, golden-brown colour on the mushrooms.
Once the mushrooms are charred to your liking, they're ready to be served. Bulgogi is traditionally served over steamed white rice or in Korean-style lettuce wraps (ssam).
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Serving suggestions: steamed white rice, Korean-style lettuce wraps, or in a bowl with rice, avocado, carrots, cucumber, and egg
Mushroom bulgogi is a vegetarian spin on a classic Korean BBQ dish, bulgogi, which traditionally features beef. Bulgogi translates to "fire meat". The vegetarian version features mushrooms, a lighter alternative to beef in terms of calories and fat, but one that still offers a similar mouthfeel and flavour.
Mushroom bulgogi can be served in a few different ways. One option is to serve it with steamed white rice. Another is to serve it in Korean-style lettuce wraps (ssam). This dish can also be served in a bowl with rice, avocado, carrots, cucumber, and egg. To prepare the egg, first, boil it for 3 and a half minutes, then immediately place it in ice water to stop the cooking process. After a few minutes, peel the egg and set it aside. The egg adds substance to the dish, while the fresh cucumber, carrots, and avocado bring a refreshing lightness that contrasts the earthy umami flavours of the mushrooms.
To make mushroom bulgogi, you will need to prepare a marinade. Combine soy sauce, grapeseed oil, garlic, ginger, rice vinegar, honey, and sesame oil in a large bowl. Add in mushrooms and toss to coat them in the mixture. Let the mushrooms sit and marinate for 15 to 30 minutes. While the mushrooms are marinating, prepare your vegetables by slicing or dicing them. Heat a large skillet over medium heat and add oil to thinly coat the bottom of the pan. Add the mushrooms and saute, tossing occasionally, until they are brown on all sides, which should take about 5 minutes.
Add rice to a bowl and then add the mushrooms. Arrange the scallions, avocado, carrots, cucumber, and egg (cut in half) around the bowl. Sprinkle sesame seeds on top. Serve immediately.
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Frequently asked questions
Mushroom bulgogi is a vegetarian version of the classic Korean BBQ dish, bulgogi, which traditionally uses beef.
Bulgogi translates to "fire meat".
Mushrooms are marinated in a mixture of soy sauce, honey, garlic, ginger, and sesame oil. This brings out the earthy umami flavours of the mushrooms.
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