Korean Bulgogi Mushrooms
Savory-sweet glazed king oysters with a meaty bite
Why This Recipe Works
King oyster mushrooms are the ideal plant-based canvas for bulgogi sauce, mimicking the meaty texture of sliced beef while soaking up the pear-based marinade. The grated Asian pear is the secret here, providing both natural sweetness and a subtle tenderizing quality to the sauce.
Instructions
Slice the king oyster mushrooms into strips roughly 3 to 4 inches long and 1 inch thick, or shred them by hand if you prefer more irregular edges to catch the sauce.
Whisk the soy sauce, brown sugar, ginger, gochujang, sesame oil, garlic, pear, sesame seeds, and black pepper in a large bowl until the sugar has dissolved. Toss the mushrooms in the sauce until evenly coated.
Heat the neutral oil in a large cast-iron skillet or wok over medium-high heat until it shimmers. Add the onion and sauté until translucent and beginning to brown, about 3 minutes.
Add the mushrooms and all the remaining marinade to the skillet. Cook for 7 to 8 minutes, moving the mushrooms every few minutes, until they are tender and have absorbed the sauce into a thick, glossy glaze.
Serve hot over steamed rice with lettuce leaves for wrapping and kimchi on the side, garnishing with scallions and extra sesame seeds.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
