The Best Vegan Bulgogi

A platter of vegan bulgogi topped with sesame seeds and sliced green onion.

Make this savory, umami, and sweet vegan bulgogi with oyster mushrooms in just 35 minutes or less. With 10 simple ingredients, this dish is bursting with flavor and perfect for busy weeknights or meal prep!

Course Main Course

Cuisine Korean

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 119kcal

Author Rachel

Ingredients

16 oz oyster mushrooms cleaned and sliced into strips (see notes)
4 tablespoons low-sodium soy sauce
2 tablespoon maple syrup or agave syrup
1 tablespoon rice vinegar
1 tablespoon gochujang
4 cloves garlic minced
1 tablespoon fresh ginger minced
¼ teaspoon black pepper
1 tablespoon sesame oil for cooking
1 green onion sliced, for garnish
1 teaspoon sesame seeds for garnish

US Customary - Metric

Instructions

In a mixing bowl, whisk together the soy sauce, maple syrup, rice vinegar, gochujang, minced garlic, and minced ginger to create your marinade.
4 tablespoons low-sodium soy sauce, 2 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 tablespoon gochujang, 4 cloves garlic, 1 tablespoon fresh ginger, ¼ teaspoon black pepper
Add the sliced mushrooms to the marinade and toss them to coat. Let the mushrooms marinate for at least 20-30 minutes to absorb the flavors.
16 oz oyster mushrooms
Heat the sesame oil in a large skillet or wok over medium to medium-high heat.
1 tablespoon sesame oil
Add the marinated oyster mushrooms, reserving the excess marinade. Cook for about 10-15 minutes, stirring occasionally. The mushrooms should become tender and slightly caramelized. Adjust the heat as needed to prevent burning, and continue to baste the mushrooms with the leftover marinade and deglaze the pan throughout the cooking process.
Once the mushrooms are nicely caramelized and tender, they’re ready to serve! Garnish with sliced green onions and sesame seeds, and serve over your favorite rice!
1 green onion, 1 teaspoon sesame seeds

Notes

How to prepare oyster mushrooms: Slice mushrooms uniformly for even marinating and cooking. Oyster mushrooms often grow in clusters so gently separate them into individual mushrooms first. You can quickly rinsed them under cold running water to remove loose dirt, or use a soft brush and clean kitchen towel to gently wipe away dirt. Pat dry if you opted to rinse to remove excess water.

Leftovers: Store your leftover mushroom bulgogi in an airtight container in the refrigerator for 3-4 days.

You can also freeze leftovers. Place the cooled bulgogi in a freezer-safe container, and freeze for up to 2-3 months. Note that the texture of mushrooms may change slightly upon thawing.

Nutrition