Mushroom Bulgogi is a plant-based twist on one of Korea’s most beloved dishes, offering the same savory-sweet flavors that make traditional bulgogi so irresistible. Instead of thinly sliced beef, meaty mushrooms take center stage, soaking up the marinade and delivering a satisfying bite that appeals to both vegetarians and meat lovers. The result is a dish that feels hearty and indulgent, yet lighter than its beef counterpart.
The magic of bulgogi lies in the marinade, a perfect balance of soy sauce, garlic, sesame oil, ginger, and a hint of sweetness. When mushrooms are marinated, they not only absorb those flavors but also release their natural juices, creating a sauce that clings beautifully to every bite. Popular varieties like shiitake, oyster, or portobello add depth with their earthy tones, while button mushrooms can lend a milder base that allows the marinade to shine through.
Cooking mushroom bulgogi is all about achieving that slightly caramelized finish. As the mushrooms sizzle, the sugars in the marinade help form a glossy coating, enhancing the umami profile. The aroma that fills the kitchen is irresistible: nutty sesame, sharp garlic, and the subtle sweetness of soy. The texture is tender with a pleasant chew, making it an excellent substitute for those craving the essence of bulgogi without the meat.
Mushroom bulgogi is incredibly versatile. It can be served over a steaming bowl of rice, paired with crisp lettuce leaves for wraps, or used as a filling in fusion-style tacos and sandwiches. Garnishes like sesame seeds and fresh scallions add brightness and crunch, while a touch of gochujang or chili flakes brings a gentle heat. For a complete Korean-inspired meal, it pairs beautifully with sides like kimchi, pickled radishes, or simple stir-fried vegetables.
Beyond its flavor, mushroom bulgogi celebrates the growing appreciation for plant-based dining. It showcases how traditional recipes can be adapted without losing authenticity or comfort. Every bite is rich, satisfying, and layered with flavor, proving that mushrooms can be just as exciting as any protein. Whether you’re exploring Korean cuisine for the first time or looking for a new vegetarian favorite, mushroom bulgogi is a dish that deserves a spot at the table.
Ingredients
- 200 grams mushrooms sliced, ideally a mix of shiitake and button
- 2 tablespoons soy sauce low sodium is preferred
- 1 tablespoon sesame oil
- 1 tablespoon sugar or substitute with honey
- 2 garlic cloves crushed garlic
- 1 teaspoon ginger finely grated
- 1 teaspoon chili flakes adjust to taste
Instructions
- In a bowl, combine soy sauce, sesame oil, sugar, garlic, ginger, and chili flakes to create the marinade.
- Add the sliced mushrooms to the marinade, ensuring they are well-coated. Allow them to marinate for at least 10 minutes.
- Heat a skillet over medium-high heat. Add the marinated mushrooms and cook until they are tender and browned, about 5-6 minutes.
- Serve hot with rice or as a filling in lettuce leaves.
Nutrition
I didn’t have ginger so I used dried ginger spice. It worked fine. Still tasty!
I had my doubts about mushrooms but this recipe blew my mind! I adding some extra garlic tho.
Mushrooms are kinda weird sometimes. But I guess if you like garlic, it might be alright. Not sure I’d try it tho.
So glad you liked it! Extra garlic sounds like a delicious idea. It always enhances the flavor! 😊
Mushrooms are gross. I don’t get why people eat them. This recipe ain’t for me.
Soo easy! I basically just winged the recipe, but the mushrooms were delish!
Glad you enjoyed it! I love how versatile mushrooms are. They’re so good in everything!
Made it for dinner. My friend said it was like heaven. Will definitely do this again.
I don’t know about ‘heaven’ lol. Mushrooms are kinda slimy, right? 🤔 But if you like it, that’s what matters.
That sounds amazing! I’m glad you enjoyed it. This recipe is definitely a keeper! 🍄❤️
This was super tasty! I can’t believe how simple it was. My whole family loved it!
Wow, take me to Korea! Just kidding, but this was pretty dang good. I might try it with tofu!
The mix of flavors is weird. I didn’t like the sesame oil so much, lol.
I actually loved the sesame oil! It adds a nice depth of flavor, but I guess it’s not for everyone. Did you try it with rice?
Tried it and it was alright. Not really as flavorful as I hoped, maybe I didn’t marinate long enough?
Wow, so good! I never thought mushrooms could taste like this. 10/10!
I think the recipe is wrong. Mushrooms don’t grill right! Shoulda used beef.
This ain’t bulgogi. Where’s the beef? Disappointed.
It was okay, but I expected more from all the hype. Just tastes like soy sauce to me.
Wish I had known to use more spices. It was kinda bland for me. 🙁
I totally get what you mean! I added some extra chili and it made all the difference. Maybe try that next time!
Mushrooms? Nah, not for me. I’m not a fan of that squishy texture.
Yummy! I made it twice this week, my kids loved it too! Easy peasy! 👍
Tastes good, but too spicy for my old man. Maybe less chili next time.
This recipe is fantastic! The mushrooms were so flavorful. I even added some extra veggies for crunch!
This was surprisingly good! The mushrooms soaked up all the flavors beautifully.
Really? I found it kinda bland. Maybe I didn’t marinate long enough or something.
I can’t believe how delicious this turned out! The marinade is so flavorful. Definitely making it again!
I didn’t think mushrooms could taste like this. However, it was a bit sweet for my liking.
I’m glad you tried it! The sweetness can be adjusted by reducing the sugar or using less honey. It’s all about finding the right balance for your taste! 🍄
Too much soy sauce! It’s all I can taste. Never making this again.
How is this a bulgogi without meat? Just call it mushroom stir fry or something.
Yum!
This looks awesome! Can’t wait to try it out. 🍄
Made it with some old mushrooms and it turned out great! Gotta love a recipe that saves food.
Easy and quick recipe! Perfect for a weeknight dinner. 👍