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.
I added some beef! Is that even allowed? 😂 Anyway, turned out yum!
Beef? 😳 That’s interesting! But I guess as long as it tastes good, it’s all that matters! Glad you liked it! 😄
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.
I was skeptical about mushrooms being “bulgogi,” but wow. Sesame oil + soy = instant cravings. Served with rice and it disappeared.
I was skeptical too, but the sesame oil + soy combo really does that “bulgogi” vibe. I added a tiny splash of rice vinegar at the end and it tasted even more like the real deal—also goes great with lettuce wraps.
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!
I forgot the chili flakes (oops) so it was less spicy than expected, but the sweetness balance with sugar worked really well. Will do chili next time.
Yummy! 🍄🍚 Easy to make and perfect for a quick dinner. My whole family loved it!
Glad your family enjoyed it! It’s one of my go-to recipes too! 😊
Looks okay, but aren’t mushroom and soy sauce kinda boring? 🤔
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!
Ain’t this just glorified mushrooms? 😂
Quick n easy. Can’t complain!
Sounds delicious! I love quick recipes like this. Can’t wait to try it!
Quick and easy to whip up! Perfect for a late-night snack! 5 stars hands down!
Simple and flavorful. The cooking time felt about right—mine browned nicely after ~6 minutes. Would definitely make again, maybe with a touch more chili.
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!
Mushrooms? In a recipe? Never. But my friend made it and I was SHOCKED! It was better than I thought.
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.
Yummm!!! Can’t believe how quick this was. Perfect for a weeknight meal!
So glad you liked it! It’s super easy and delicious, right? Perfect for busy nights!
Hmm, quick doesn’t always mean good… I’ve tried it and it’s kinda bland for my taste.
I think you need more time cooking—mine were tender but not really browned. Maybe my pan wasn’t hot enough. Next time I’ll blast the heat.
My wife loved it! She said we should have it weekly now. 5 stars!!!
That’s awesome to hear! I love when a recipe gets a thumbs up from loved ones. 🙌
5 stars? Really? I made this last week and it was kinda bland. Maybe I missed something?
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. 🍄
Not a fan of mushrooms, but my partner loved it. Go figure!
Not gonna lie, I was skeptical about only marinating 10 minutes, but it paid off. Next time I’ll do 20 just to see.
Yum.
Quick and tasty, but I think 1 tsp chili flakes might be too much for my taste buds 😅 I’ll start with half next time. Browning took about 6-7 min on my skillet.
Made it with some old mushrooms and it turned out great! Gotta love a recipe that saves food.
This mushroom bulgogi is amazing! I made it for dinner and my whole family loved it!
Isn’t bulgogi usually beef? This recipe is off, right?
This was surprisingly tasty for how simple it is. The soy-sesame-garlic combo really brings out the mushrooms’ “meaty” vibe—my only tweak was adding a pinch more chili flakes.
Totally agree—so simple but it tastes super “meaty.” I also usually add a little extra chili, and it makes the whole thing pop. Great quick weeknight vibe!
I tried it and it was good, but mine came out a bit sweet for my taste (I used honey). Next time I’ll cut the sugar/honey and maybe marinate longer—like 30 min. Still, the garlic-ginger smell is awesome.
Easy and quick recipe! Perfect for a weeknight dinner. 👍
Quick and easy. Even my picky eater ate it and said it was ‘like takeout’. I did lettuce wraps and that was a win.
It tastes ok but I think it needs more spice or something. Just a little bland for my taste. 🤷♂️
Made it for dinner tonight and it was a hit. 10 minutes of marinating felt short but still worked. Next time I’ll cook a tiny bit longer for more browning.
Mushrooms or bust! I love these, but my kids wouldn’t eat it. Only 4 stars from me.
Gonna try this with tofu instead of mushrooms! Hope it works.
That sounds like a great idea! Tofu will soak up all those flavors. Let me know how it turns out!
Tofu? Huh, I never thought of that. Hope it don’t taste too different from mushrooms.
Yummy! Best bulgogi I’ve ever had! 😋
Honestly I didn’t get much browning. They were cooked but looked kinda pale. Maybe my pan wasn’t hot or I stirred too much. Flavor was still decent though.
Do I have to use shittake mushrooms? I only got the normal ones. Will it taste bad?
Can I use other veggies instead of mushrooms? I don’t like them 😬
You can totally use bell peppers or zucchini! They would be great in this! 🍽️
I mean, sure, but it’s called Mushroom Bulgogi for a reason. Just try the mushrooms! 🙃
These mushrooms turned out super flavorful—soy + sesame is such a good combo. I didn’t have shiitake so I used all button and it was still great. Next time I’ll marinate a bit longer than 10 min.
Yes!! Soy + sesame really makes the mushrooms taste “meaty.” Glad it worked with all button mushrooms too—I’ve done that and it’s still a win.
I tried this but I only marinated like 10 minutes and mine were kinda bland 😕 maybe my mushrooms were too wet. Also I used a sweet chili sauce instead of sugar once… wasn’t the same.
Made this for dinner and it was a hit! Everyone loved it!!
I added some beef to it for extra protein, tasted great! But the mushrooms were a bit lost in there. The flavor was still good tho.
1 star cause no way 200g mushrooms fills me up—also I forgot the ginger and now it tastes weird 😅
Good but not wow. Needed salt. Maybe my low-sodium soy sauce was too weak. Also I forgot the ginger and it still tasted okay, so yeah…
Not gonna lie, I forgot to crush the garlic and just chopped it. It still turned out fine, but the flavor spread less evenly.
I followed it pretty closely, but my mushrooms released a ton of liquid, so I had to cook them a bit longer to get that browning. Still super tasty though—nice balance of sweet and spicy.
That sounds exactly like what mushrooms do 😅—they always dump liquid at first. Cooking a bit longer for browning is the right move. Glad the sweet + spicy balance worked for you!
I followed the recipe, but it didn’t really work for my taste. Mushrooms are weird lol. Maybe I’m just not a fan.
Made this tonight and it’s seriously flavorful—ginger + sesame oil combo is so good. I used a mix of shiitake and baby bella and they browned nicely.
I dunno, it was kinda bland for me. Maybe I didn’t add enough spice? Also, do we really need the sugar?
This was so delicious! I never thought mushrooms could taste this good. Will definitely make again!
“Bulgogi” without beef is a crime, lol. But I admit the flavors are legit. Next time I might add onions too.
Pretty good, but I’d suggest slicing the mushrooms a little thinner. Mine stayed a bit chewy even after 6 minutes. Still tasty though.
Not bad, but I thought it needed more depth. Next time I’ll add a splash of mirin or maybe a tiny bit of gochujang. Flavor was good, just a little flat for me.
Interesting, I think your idea (gochujang) would add way more “oomph” than just more chili flakes. Maybe try 1/2 tsp gochujang mixed into the marinade—then adjust from there.
Totally get that—mine used to feel a little flat too. Adding a small splash of mirin or a pinch more chili usually fixes it. I’d start with 1 tsp mirin and taste.
Good idea, but 5-6 minutes was a bit too short for my mushrooms. I added a splash of water and cooked closer to 8-9 mins. Still turned out great.
Not bad, but it tastes more like a sweet sesame mushroom than bulgogi to me. Maybe more soy or a pear would help? Either way, my family ate it all.
My chili flakes were old so it wasn’t spicy at all. Still good, but I wouldn’t call it ‘bulgogi’ vibes without some heat.
I used different mushrooms and it was still delish! 😍
That’s awesome! I love that you experimented with different mushrooms. Can’t wait to try it myself! 😋
Not sure about this one. Mushrooms are kinda slimy. But my friend loved it, so maybe it’s just me.
Nah, mushrooms ain’t slimy, they’re just different! This recipe sounds bomb, can’t wait to try it myself. 😋
I totally get you! Mushrooms can be a bit icky, but if you give them a chance, they can be really tasty! Maybe try another recipe with them?
It’s okay, but I expected more. Mushrooms can be really bland.
I don’t know about mushrooms in a bulgogi, sounds weird.
Very easy to prepare! I added some bell peppers to mine and it turned out great.
I thought this was a meat dish. Disappointed.
Seems too easy, is it really that good? 🤔
This was surprisingly good! I wasn’t expecting much from mushrooms but wow! Definitely a 5!
This looks amazing! Can’t wait to try it tonight.
Mine came out a little too salty (even though I used low sodium soy sauce). Next time I’ll cut the soy sauce or marinate for less time. Flavor was there though.
How long do u marinate for? I left it for 30 mins and it tasted amazing! 😋
30 mins sounds good! It gives the flavors a chance to soak in. 😊
Why sugar in a “bologgi” style? Seems unnecessary. I tried with honey though and it got kinda sticky—still edible, but I won’t repeat as-is.
I get what you mean—sugar feels “wrong” in a bolognese-style dish. But in bulgogi/marinades it’s usually for balance: helps browning and rounds out the soy/ginger heat. Honey can get sticky if it’s too much or cooked too hot, so maybe try less next time.
Sugar is just for caramelizing, not to taste sweet. If it’s too sticky for you, cut it down a lot or swap with a little grated pear/applesauce instead? Still tasty though!
Too much sugar, no? I used honey instead, but it was too sweet for my fam. Next time less sugar.
You can always try raw sugar if you’re worried about sweetness. Also, I’ve found that upping the garlic helps balance it out!
I think honey is a great alternative! But yeah, mushrooms can be naturally sweet too, so maybe just a bit of sugar next time?
This recipe is too salty for my taste. I used low sodium soy sauce but it still came out strong. 3 stars.
I’m skeptical about 1 tbsp sesame oil—felt like a lot, but it balanced out. Also I didn’t have shiitake so I just used button mushrooms and it still tasted decent.
I’m still skeptical 😂 1 tbsp sesame oil is a lot for 200g mushrooms. I bet half that would be better unless you really love sesame. Also, I never trust “decent” without measurements—what brand of soy sauce did you use?
Yeah I was also surprised by the 1 tbsp sesame oil—my first time felt like it would overwhelm everything. But letting the mushrooms cook down a bit helped it balance out nicely. Button mushrooms can totally work in a pinch!
Tried this tonight—so good! The soy-sesame marinade really punches up the mushrooms. I used a little extra ginger and it was perfect with rice.
Way too sweet for me. I used honey instead of sugar and it clashed a bit with the soy. Maybe reduce sugar to 1/2 tbsp?
Made this tonight and it’s seriously addictive. The garlic-ginger combo is spot on, and the sesame oil makes everything taste way more “bulgogi” than I expected. I did 1 less tbsp sugar and it still worked great.
I followed it pretty closely, but I think the mushrooms released a lot of liquid and I ended up steaming instead of browning. Maybe the pan wasn’t hot enough?
Yeah that sounds like the pan/heat issue. Mushrooms dump liquid fast—make sure the skillet is really hot (like you can hear them sizzle immediately). Also try cooking in a single layer and don’t crowd them.
I think letting them “marinate” longer might’ve made it worse? If they sit too long they get watery. Next time maybe pat them dry a bit before the pan. Could also be the soy sauce—mine always makes a kind of steam if the heat is too low.
Umm… I don’t really get the sugar part. I used honey and it tasted a bit too sweet for me, like teriyaki. Still edible though.