A vegan version of classic Korean Bulgogi. Made with pressed mushrooms for a meaty texture.
Vegan Mushroom Bulgogi
Pressed portobello mushrooms for a meaty texture in a delicious korean sauce.
- 500 g portobello mushrooms
- 3 tablespoons soy sauce
- 1 pear
- 1 tablespoon gochujang
- 2 spring onions finely sliced
- 2 tablespoons agave syrup
- 2 teaspoons grated ginger
- 3 cloves of garlic minced
- 1 teaspoon black pepper
- 1 teaspoon seasame oil
- Prepare the mushrooms by cleaning and removing the stems then brush oil onto each side.
- Heat a large frying pan over high heat. Once hot add the mushrooms cap side down. Let them cook for around 2 minutes to soften slightly. You might have to do the mushrooms in two batches depending on the size of your pan.
- Now put a heavy pan on top of the mushrooms to press them down. Don't add any extra weight to the pan at the step, just let the weight of the pan press the mushrooms.
- Once the mushrooms have heated through, you can tell by lifting the pan, the mushrooms should start to be looking soft on the top. This should take around 5 minutes. Now you can apply more weight by pressing down on the pan. Use a towel or glove as the top pan will get hot. This will release the liquid from the mushrooms. Don't discard the liquid, let it cook off.
- Once the liquid has cooked off, flip the mushrooms and press the other side, waiting for the released liquid to cook off again. Once pressing the mushrooms releases no liquid the mushrooms are ready to remove them from the pan.
- Let the mushrooms cool slightly then slice them into 2cm wide strips.
- Heat a clean pan oven medium heat. Add the mushrooms and the remaining ingredients, 3 tablespoons soy sauce, 1 pear finely grated, 1 tablespoon gochujang, the white parts of 2 spring onions, 2 tablespoons agave syrup, 2 teaspoons grated ginger, 3 cloves of minced garlic, 1 teaspoon black pepper and 1 teaspoon sesame oil.
- Continue to cook until the sauce reduces and coats the mushrooms, around 5 minutes. Serve and garnish with the green parts of the spring onions and optional toasted sesame seeds.
See the main Vegan Banchan post to see how we served the Vegan Bulgogi.