This easy vegan mushroom bulgogi is a flavorful, plant-based twist on the Korean classic. It’s done in 30 minutes, healthy, and so satisfying!
Ingredients and Substitutions
For the Bulgogi Sauce (which by the way was taken from my bulgogi ramen recipe):
- Garlic: Our flavor booster
- Soy sauce: Brings the umami and saltiness—tamari or coconut aminos also work.
- Agave syrup: Sub with any other liquid sweetener
- Sesame seeds: Add a nutty crunch
- Sesame oil: Gives that classic toasty Korean flavor
- Black pepper: Adds a mild kick—white pepper or chili flakes work when in a pinch.
- Applesauce (optional): Traditionally, bulgogi sauce includes Asian pear as one of the ingredients. To simplify, we’re using applesauce instead!
To Sauté:
- Vegetable oil: Any other neutral cooking oil works too.
- Onion: Brings sweetness and flavor as it cooks—red or white onions both do the job too.
- Scallion (white parts): Adds sharpness and depth early in the cooking—if you don’t have scallions, use a bit more onion.
- Mushrooms: The star of the show—use any mix you like, from button mushrooms to portobello to shiitake.
- Scallion (green parts): These go in at the end for a fresh, zesty finish—chives or leeks can work too in a pinch.
Step-by-step Instructions
Mix up the sauce ingredients (the garlic, soy sauce, agave syrup, sesame seeds, sesame oil, black pepper, and applesauce) and set them aside.
Sauté the onion until soft, then add the white scallion parts and cook until fragrant.
Toss in the mushrooms and stir-fry until they release all their juices, and then until most of the juices have evaporated.
Pour in the sauce and let it simmer. Stir in the green parts of the scallions, turn the heat off, then mix it up and let the remaining heat cook the scallions a bit more.
Garnish with the rest of the scallions and a sprinkle of sesame seeds. Serve with rice or noodles and enjoy!
Top Tips
- Don’t crowd the pan
- If your mushrooms are too packed in, they’ll steam instead of getting that nice caramelized mushrooms. Cook in batches if needed—it’s worth it!
- Use a mix of mushrooms
- Different types = more flavor and texture. If you can’t find fancy ones, just go with whatever’s easy to get. Even a mix of white and brown button mushrooms are great!
Serving Suggestions
For added protein, you can make this tofu bulgogi recipe, making this a complete meal when served over a bed of brown rice for a nourishing meal.
You can also experiment and use this vegan bulgogi as a filling in sushi, similar to my shiitake mushroom sushi.
To complete your dining, try making this super pretty Korean strawberry oat milk!
Storage and Meal Prep Instructions
Store your bulgogi mushroom leftovers in an airtight container in the fridge for up to 4 days. To reheat, cook in a pan over medium heat or pop it in the microwave.
Meal prep tip: You can prep the sauce a few days in advance and keep it in a jar in the fridge. You can also pre-slice the mushrooms and onions to save time during the week!
FAQ
Looking for More Vegan Korean Recipes?
Try this gochujang fries, kimchi loaded fries, kimchi sushi, or gochujang ramen noodles!
If you want more bulgogi recipes, try my bulgogi tofu or my bulgogi ramen recipe!
EASY Vegan Mushroom Bulgogi
Ingredients
For The Bulgogi Sauce
- 3 garlic cloves minced
- 3 Tablespoons soy sauce
- 1 Tablespoon agave syrup sub with any other liquid sweetener of choice
- 1 Tablespoon sesame seeds more for garnish
- 2 teaspoons sesame oil
- ½ teaspoon black pepper
- 3 Tablespoons applesauce optional
To Sauté
- ½ Tablespoon vegetable oil
- 1 large onion thinly sliced
- 2 scallion white parts, chopped (keep the green parts for later on in the recipe)
- 400 grams mushrooms I used a mix of oyster, shimeji, and king oyster mushrooms but feel free to use any other kinds of mushrooms!
- 2 scallions green parts, chopped
Instructions
- Prepare the sauce: In a medium bowl, mix together the garlic, soy sauce, agave syrup, sesame seeds, sesame oil, black pepper, and applesauce (if using). Set aside.3 garlic cloves, 3 Tablespoons soy sauce, 1 Tablespoon agave syrup, 1 Tablespoon sesame seeds, 2 teaspoons sesame oil, ½ teaspoon black pepper, 3 Tablespoons applesauce
- Sauté the onions: Heat ½ Tablespoon of oil in a large pan or a wok over medium-high heat. Add the sliced onion and sauté until it becomes translucent, about 2–3 minutes.1/2 Tablespoon vegetable oil, 1 large onion
- Add scallion whites: Stir in the white parts of the scallions and cook for another 30-60 seconds until fragrant.2 scallion
- Cook the mushrooms: Add the mushrooms to the pan/wok. Stir-fry for 4–6 minutes until the mushrooms shrink, release their juices, and until most of the juice evaporates.400 grams mushrooms
- Add the sauce: Pour the prepared bulgogi sauce into the pan, stirring well to coat the ingredients evenly. Let the sauce simmer for 1–3 minutes until it reduces.
- Finish with scallions: Turn off the heat and mix in half of the green scallion tops. The remaining heat in the pan/wok will cook half of the green scallion a little bit.Then transfer to a serving dish and sprinkle the remaining green scallions on top as garnish.2 scallions
- Serve & enjoy: Optionally, sprinkle extra sesame seeds for added texture and flavor. Serve with brown rice, noodles, or your favorite base!1 Tablespoon sesame seeds
Notes
- Check out the post above for top tips, step-by-step photos, ingredient substitutions, serving suggestions, storage notes, FAQs, and other useful info!
