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Mushroom Bulgogi
This Korean BBQ staple gets a vegetarian makeover with all the same great flavor!
Ingredients
- For the Mushroom Bulgogi:
- 2 ounces (60 g) dried Shiitake mushrooms
- ½ (100 g) onion, peeled, cut into 1-inch slices
- 2 (50 g) green onions, white & light green parts cut into 2-inch pieces, dark green tops thinly sliced for garnish
- 1 Tablespoon vegetable oil
- For the Bulgogi Marinade:
- 2 Tablespoons (30 ml) low sodium soy sauce
- 2 Tablespoons (30 ml) honey
- 1 Tablespoon sesame oil
- ½ teaspoon ground black pepper
- ½ (100 g) onion, peeled
- ½ Asian pear, seeded
- 5 (40 g) garlic cloves
- 1 slice (8 g) fresh ginger root
Directions
- Rehydrate the dried shiitake mushrooms by letting them sit, submerged in hot water for 20 minutes or until softened. Drain, and squeeze excess moisture from the mushrooms. Combine with sliced onion and green onion pieces in a large bowl.
- Place all marinade ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Pour the marinade over the mushrooms and onions. Mix thoroughly, cover, and chill in the refrigerator for at least 30 minutes, or for up to 8 hours overnight.
- To cook: heat a grill pan or heavy-bottomed sauté pan over high heat with a splash of vegetable oil. Once hot, cook the marinated mushroom mixture, stirring/flipping occasionally for 6–8 minutes or until well-charred.
- Serve immediately over steamed white rice or in Korean-style lettuce wraps (ssam).
Chef's Notes
- Bulgogi is traditionally made with beef. To make this recipe with meat, just substitute the mushrooms with 1 lb. of thinly-sliced beef and follow the rest of the recipe accordingly!
- Mushrooms are a fun substitute for beef. They are lighter in calories and fat while still maintaining a lot of the mouthfeel and flavor of the original dish. Mushrooms are also incredibly nutrient dense, filled with some otherwise hard to find nutrients including selenium, an antioxidant that supports immunity, and a number of B vitamins that all work to keep the body functioning properly.
Ingredients
- For the Mushroom Bulgogi:
- 2 ounces (60 g) dried Shiitake mushrooms
- ½ (100 g) onion, peeled, cut into 1-inch slices
- 2 (50 g) green onions, white & light green parts cut into 2-inch pieces, dark green tops thinly sliced for garnish
- 1 Tablespoon vegetable oil
- For the Bulgogi Marinade:
- 2 Tablespoons (30 ml) low sodium soy sauce
- 2 Tablespoons (30 ml) honey
- 1 Tablespoon sesame oil
- ½ teaspoon ground black pepper
- ½ (100 g) onion, peeled
- ½ Asian pear, seeded
- 5 (40 g) garlic cloves
- 1 slice (8 g) fresh ginger root
Directions
- Rehydrate the dried shiitake mushrooms by letting them sit, submerged in hot water for 20 minutes or until softened. Drain, and squeeze excess moisture from the mushrooms. Combine with sliced onion and green onion pieces in a large bowl.
- Place all marinade ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Pour the marinade over the mushrooms and onions. Mix thoroughly, cover, and chill in the refrigerator for at least 30 minutes, or for up to 8 hours overnight.
- To cook: heat a grill pan or heavy-bottomed sauté pan over high heat with a splash of vegetable oil. Once hot, cook the marinated mushroom mixture, stirring/flipping occasionally for 6–8 minutes or until well-charred.
- Serve immediately over steamed white rice or in Korean-style lettuce wraps (ssam).
Chef's Notes
- Bulgogi is traditionally made with beef. To make this recipe with meat, just substitute the mushrooms with 1 lb. of thinly-sliced beef and follow the rest of the recipe accordingly!
- Mushrooms are a fun substitute for beef. They are lighter in calories and fat while still maintaining a lot of the mouthfeel and flavor of the original dish.Mushrooms are also incredibly nutrient dense, filled with some otherwise hard to find nutrients including selenium, an antioxidant that supports immunity, and a number of B vitamins that all work to keep the body functioning properly.
Ingredients
- For the Mushroom Bulgogi:
- 2 ounces (60 g) dried Shiitake mushrooms
- ½ (100 g) onion, peeled, cut into 1-inch slices
- 2 (50 g) green onions, white & light green parts cut into 2-inch pieces, dark green tops thinly sliced for garnish
- 1 Tablespoon vegetable oil
- For the Bulgogi Marinade:
- 2 Tablespoons (30 ml) low sodium soy sauce
- 2 Tablespoons (30 ml) honey
- 1 Tablespoon sesame oil
- ½ teaspoon ground black pepper
- ½ (100 g) onion, peeled
- ½ Asian pear, seeded
- 5 (40 g) garlic cloves
- 1 slice (8 g) fresh ginger root
Directions
- Rehydrate the dried shiitake mushrooms by letting them sit, submerged in hot water for 20 minutes or until softened. Drain, and squeeze excess moisture from the mushrooms. Combine with sliced onion and green onion pieces in a large bowl.
- Place all marinade ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Pour the marinade over the mushrooms and onions. Mix thoroughly, cover, and chill in the refrigerator for at least 30 minutes, or for up to 8 hours overnight.
- To cook: heat a grill pan or heavy-bottomed sauté pan over high heat with a splash of vegetable oil. Once hot, cook the marinated mushroom mixture, stirring/flipping occasionally for 6–8 minutes or until well-charred.
- Serve immediately over steamed white rice or in Korean-style lettuce wraps (ssam).
Chef's Notes
- Bulgogi is traditionally made with beef. To make this recipe with meat, just substitute the mushrooms with 1 lb. of thinly-sliced beef and follow the rest of the recipe accordingly!
- Mushrooms are a fun substitute for beef. They are lighter in calories and fat while still maintaining a lot of the mouthfeel and flavor of the original dish.Mushrooms are also incredibly nutrient dense, filled with some otherwise hard to find nutrients including selenium, an antioxidant that supports immunity, and a number of B vitamins that all work to keep the body functioning properly.