Vegan Portobello Mushroom Bulgogi
 
 
A delicious Korean barbecue, a little sweet, a little spicy and totally satisfying. You are sure to love this recipe!
Author:
Recipe type: Vegan
Cuisine: Asian
Ingredients
  • ¼ cup of Tamari (gluten-free soy sauce)
  • 1 tsp. sambal or Gochujang (see notes)
  • 1 tbsp. sesame seeds
  • 1 tbsp. sesame oil
  • 2 tbsp. brown sugar
  • 2 tbsp. mirin (rice vinegar)
  • 3 garlic cloves, minced
  • ½ onion, thinly sliced
  • 2 portobello mushroom caps, sliced
Instructions
  1. Measure out all the ingredients.
  2. Clean the portobello mushrooms, use a spoon to scoop out the gills from underneath the mushroom caps, and then gently use a wet paper towel to remove any dirt from the tops of the mushrooms.
  3. Slice the onions and the mushrooms, to a ¼ inch size, you don't want them to be too thin.
  4. Using a medium-size bowl and a whisk or a fork, add all of the wet and dry ingredients, except the sesame seeds, those are for garnishing. Whisk them all well, until the sugar has melted.
  5. Add the veggies to the marinade and get them well coated, then cover the bowl and place it in the refrigerator for a minimum of 30 minutes and no longer than 2 hours. The longer the more flavorful the veggies will get. But not too long that they become soggy.
  6. While the veggies are marinating, if you choose to make rice, go ahead and start it now. I put 1 cup of white rice, two cups of water, a ¼ tsp of salt, and 2 tbsp of oil in a medium-size pot. Bring all those ingredients to a boil and then lower the heat to low and let cook until the liquid is totally absorbed by the rice.
  7. Take the veggies out of the refrigerator, set a nonstick pan over medium-high to heat. Once hot, add the entire amount of veggies and any marinade left in the bowl, to the pan. No extra oil is needed, the sesame oil in the marinade is enough to keep it from sticking. Make sure to continuously move the veggies around, so they do not stick to the pan or burn. You'll know they're ready, once you no longer see liquid in the pan and the veggies have caramelized. This usually takes about 8-10 minutes.
  8. Now serve the bulgogi over the rice and sprinkle with the sesame seeds.
  9. ENJOY
Notes
I use Sambal instead of the Korean pepper paste Gochujang because sambal is easier to find, but if you have Gochujang use that instead of the sambal.


The stickiness and the little spice you get from this dish are amazing, the pop of flavor is surprising, this is a rich dish, but you can definitely add some fresh veggies or a salad to lighten it up a bit. I like to serve this dish with white rice, but you can use brown rice, or any grain you like, I've also had this on top of a salad. Get creative and try whatever combination you enjoy the most.
Recipe by VegMyDish.com at https://vegmydish.com/vegan-portobello-mushroom-bulgogi/