This flavorful and super easy to make Vegan Bulgogi is plant based, gluten free, and so full of amazing flavors. Skip the takeout and made this mouthwatering homemade version instead.
This dish is inspired by Korean cuisine. It’s the classic beef bulgogi made vegan.
I always love to create plant based versions of classic meat dishes.
Think of this Chickpea Tikka Masala for example. Instead of the traditional chicken, I used chickpeas.
Super simple and delicious in one pot.
Chickpeas are obviously not an option for this Korean BBQ style Vegan Bulgogi.
What is bulgogi
Bulgogi is made with beef which is marinated overnight or for at least a couple of hours.
This way the marinade can really sink into the meat and give it a rich flavor profile. That’s how to make bulgogi the traditional way.
For the beef I used portobello mushrooms. They are an amazing vegan meat replacement.
Sure I could also have gone for jackfruit. But I find the texture from portobello mushrooms really make this dish pop.
You can be sure this Vegan Bulgogi is a mouthwatering combo in and out. Korean BBQ flavors, hearty, meaty, flavorful, super easy, delicious anytime, healthy, and a satisfying alternative for everyone.
How to make Vegan Bulgogi
Before we’re going into that, let me tell you something about portobello mushrooms:
It’s really important that you understand the trick of preparing.
Make sure to always remove the stem and scrape out the gills. You can do that with spoon easily.
Don’t forget or skip this step please. Otherwise you will have a bitter and earthy taste which is really far from delicious.
After preparing the mushrooms, let’s marinate them in a bowl.
To do this, grate the pear, add tamari, ginger, minced garlic and maple. Slice the portobellos and mix everything well.
Top the bowl with aluminum foil or cover it with a lid, if you have one. Place in the fridge for at least 2 hours.
You can do this overnight, if you like. The minimum is 2 hours to marinate. It’s really worthwhile for the taste and flavors.
After marinating, heat a pot and transfer the mushrooms including the marinade. Cook everything on medium to low heat for around 10 minutes.
Keep stirring regularly. The portobellos are done when all liquid of the marinade is gone.
There is absolutely no oil needed for this step because the marinade is enough itself for frying.
Divide onto plates or bowls. Serve with optional scallions, and rice.
This Vegan Bulgogi makes a delicious dinner or lunch for the whole family to enjoy.
It is also a healthy option thanks to portobello mushrooms, great for meal prep or to bring on work lunch.
One pot or in the oven – you decide
This dish is amazing because all you need is one pot to make the marinated portobellos on the stove top. Cooking them in the marinade is a rather quick fix.
If you prefer, you can also make your life even more easy.
Just transfer the mushrooms with the marinade to a casserole dish and put them in the oven.
15 to 20 minutes at 410°F, and they are ready.
Snapped a picture and let me know.
- 4 Portobello mushrooms
- 1 Tbs maple syrup
- 1/4 cup tamari
- 2 tsp freshly grated ginger
- 1 tsp sesame oil
- 5 cloves garlic minced
- 1 pear, grated
- salt, pepper to taste
- 3/4 cup uncooked basmati or brown rice
- 1/3 cup scallions
- Clean the portobellos, remove the stem and scrape out the gills with a spoon. Slice them coarsely. Grate the pear, add tamari, ginger, minced garlic and maple in a bowl. Mix with the mushrooms and cover the bowl. Place in the fridge for at least 2 hours, better overnight.
- After marinating, heat a pot and transfer the the mushrooms including the marinade. Cook everything on medium to low heat for around 10 minutes. Keep stirring regularly. The portobellos are done when all liquid of the marinade is gone.
- Divide onto plates or bowls. Serve with optional pear cubes, scallions, and rice.
Nutrition Information:Yield: 2 Serving Size: 1.5 cups
Amount Per Serving: Calories: 161Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1813mgCarbohydrates: 33gFiber: 6gSugar: 17gProtein: 6g