Description
A delicious and flavorful Korean BBQ Mushroom Bulgogi recipe that is easy to prepare and perfect for any meal.
Ingredients
Scale
- 8 ounces shiitake mushrooms, sliced
- 8 ounces portobello mushrooms, sliced
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon gochujang (Korean chili paste)
- 1 teaspoon black pepper
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a large bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, and black pepper. Mix well to create the marinade.
- Add the sliced shiitake and portobello mushrooms to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onion and sauté for about 3-4 minutes until they become translucent.
- Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Add the marinated mushrooms to the skillet, cooking for 5-7 minutes until they are tender and caramelized, stirring occasionally.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Notes
- For a spicier kick, increase the amount of gochujang or add sliced fresh chili peppers.
- Serve the bulgogi over steamed rice or in lettuce wraps for a fresh and crunchy option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg