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Vegan Bulgogi Style Mushrooms Recipe!

September 14, 2012

bulgogi mushrooms

Bill and I love bulgogi tempeh, bulgogi seitan and bulgogi soy curls. But these recipes do need a bit of planning, and sometimes I am just too swamped with work or other fun things to plan ahead for a meal. Often times, that’s when I am just really craving some bulgogi flavor! So during the years of being a Korean vegan, I have invented a quick bulgogi mushroom recipe that can be prepared in a couple of minutes. I’ve never seen anyone do it this way, but I really think it is the easiest way to satisfy the bulgogi flavor cravings. I think the enoki mushrooms with the bulgogi flavor is just spot on and so yummy. I often put it over rice like bulgogi- dupbap (over rice dish), or I eat it with some lettuce and gochujang (Korean red pepper paste) or ssamjang (wrap paste) like any bulgogi style dish. Having it as a part of a larger banchan spread works really well too. Really quick and easy and soooo yummy!😉

Vegan Bulgogi Style Mushrooms Recipe

Ingredients:
about 4 packs of Enoki mushrooms (you don’t have to only use enoki mushrooms, but it’s important to have them in there as they form the main flavor for the dish)
veggie oil
10 dashes of onion powder (or to taste)
10 dashes of garlic powder (or to taste)
salt to taste
15 dashes of black pepper (or to taste)
1 Tbs of soy sauce (or to taste)
1 Tbs of sesame oil (optional)
1/2 Tbs of sugar

Directions:
1. Wash the enoki mushrooms and cut off the ends. Tear the mushrooms into bite sizes.
2. Heat the pan to medium high heat and add the veggie oil. Add the enoki mushrooms.
3. Add the onion powder, garlic powder, salt, black pepper, sugar, soy sauce, and sesame oil if you decide to use it. Add more or less to your liking.
4. Cook until enoki mushrooms are cooked and wilted. You’ll see some water coming out of the mushrooms (so yummy, we love putting it over our rice).
5. Enjoy! It’s such an easy way to enjoy the traditional Korean bulgogi flavor. Really quick and easy and soooo yummy.🙂

enoki mushrooms
You don’t have to only use enoki mushrooms, but it’s important to have them in there as they form the main flavor for the dish.

bulgogi mushrooms
Add all the seasonings.

bulgogi mushrooms
As you cook, the mushrooms will soften…

bulgogi mushrooms
and produce a fantastic bulgogi broth.

bulgogi mushrooms
Serve over rice, as banchan, or as a ssam (wrap)! So easy and delicious!

13 Comments leave one →
  1. September 15, 2012 4:56 pm

    Yum, this looks great! I love enoki mushrooms and bulgogi flavors : )

    • Bill permalink*
      September 15, 2012 7:36 pm

      Hope you enjoy it, Allison! Thanks for visiting us and good luck with your hangul lessons!🙂

  2. September 17, 2012 8:20 am

    Easy and brilliant. Can’t wait to make it!

    • Sunnie permalink*
      September 18, 2012 5:38 pm

      Hope you enjoy it!!😉

  3. Juls Anne permalink
    October 19, 2012 1:23 am

    I love mushrooms and this definitely look so delicious. Oh my I’d love this.

    • Bill permalink*
      October 20, 2012 8:33 am

      Definitely give it a try. This is so easy and yummy!

  4. October 24, 2012 6:28 am

    Looks interesting and unique in style! I prefer to make it more hot and spicier in its flavor!

    • Bill permalink*
      October 26, 2012 8:20 pm

      Thanks for visiting us! You should check out our pepper paste bulgogi recipe if you like your bulgogi spicier!

  5. October 31, 2012 12:06 pm

    I’m going to post your recipe on my blog with a link. Hope that’s okay!

    • Bill permalink*
      November 4, 2012 5:29 pm

      Of course!! Thanks!!🙂

  6. January 7, 2013 7:49 am

    Oh. My. Word!! I am in love!!! Cooked this last night, and was simply in awe! Added some sliced red pepper and baby bellas, mixed it all with tofu pasta. One of my fave dishes EVER! THANK YOU!!!

    • Sunnie permalink*
      January 7, 2013 8:50 pm

      So glad it turned out well and you liked it! We will try it the way you had it next time!😉

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  1. I’m ‘Shrooming, Man! | DIY Korean Food

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