Vegan Bulgogi Style Mushrooms Recipe!
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
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)
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
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. 🙂