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Mushroom Bulgogi

This Korean BBQ staple gets a vegetarian makeover with all the same great flavor!

  • Total Time8 Hours 45 Minutes
  • Yield
    4 servings
  • DifficultySimple
Mushroom Bulgogi

Dietary Interests

Vegetarian, Heart Friendly, Diabetes Friendly
Manage Preferences

Submitted by

Vitamix

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 sautéing
  • 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
  • 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 sautéing
  • 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
  • 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 sautéing
  • 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

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Directions

    1. 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.
    2. Place all marinade ingredients into the Vitamix container in the order listed and secure the lid.
    3. 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.
    4. 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.
    5. To cook: heat a grill pan or heavy-bottomed sauté pan over high heat with a tablespoon of vegetable oil. Once hot, cook the marinated mushroom mixture, stirring/flipping occasionally for 6–8 minutes or until well-charred.
    6. Serve immediately over steamed white rice or in Korean-style lettuce wraps (ssam).
    1. 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.
    2. Place all marinade ingredients into the Vitamix container in the order listed and secure the lid.
    3. 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.
    4. 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.
    5. To cook: heat a grill pan or heavy-bottomed sauté pan over high heat with a tablespoon of vegetable oil. Once hot, cook the marinated mushroom mixture, stirring/flipping occasionally for 6–8 minutes or until well-charred.
    6. Serve immediately over steamed white rice or in Korean-style lettuce wraps (ssam).
    1. 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.
    2. Place all marinade ingredients into the Vitamix container in the order listed and secure the lid.
    3. 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.
    4. 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.
    5. To cook: heat a grill pan or heavy-bottomed sauté pan over high heat with a tablespoon of vegetable oil. Once hot, cook the marinated mushroom mixture, stirring/flipping occasionally for 6–8 minutes or until well-charred.
    6. Serve immediately over steamed white rice or in Korean-style lettuce wraps (ssam).
Refine Your Recipe

Nutrition

1 serving (139 g)
Calories 90
Total Fat 0g
Total Carbohydrate 22g
Dietary Fiber 4g
Sugars 5g
Protein 3g
Sodium 270g
Saturated Fat 0g

Chef's Note

  • 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.
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