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–+ servings

EASY Vegan Mushroom Bulgogi

Vegan mushroom bulgogi closeup to show the texture, garnished with sesame seeds and spring onions.
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!
Jem @ The Fruity Jem
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 3 servings

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

Nutrition

Calories: 157kcalCarbohydrates: 20gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 1018mgPotassium: 620mgFiber: 3gSugar: 12gVitamin B12: 0.1µgCalcium: 64mgIron: 2mg

Nutrition information is automatically calculated and should only be used as an estimate.