I love bulgogi. I used to make real beef bulgogi and it came out delicious. It’s probably one of the few meat Korean dishes that does not make my tongue burn. Recently, I am passionate about the recipes of vegan cuisine and decided to make vegan bulgogi using mushrooms. The sweet-salty marinade fits perfectly with white mushrooms. I followed the recipe of Maangchi when I prepared this dish. She is the best!
-250g of white mushrooms
-1 large sliced carrot
-2 chopped green onions
-1/2 grated pear
-3 small cloves of garlic
-1 flat teaspoon of grated ginger
-2 tablespoons of soy sauce
-1 tablespoon of sugar
– a pinch of ground black pepper
1.Cut the mushrooms and onion into thin slices. Cut the green onions and carrots.
2.Mix all the ingredients of the marinade. Add the marinade to the mushrooms and vegetables, mix everything thoroughly and leave to stand for a minimum of 1 hour.
3.Fry marinated mushrooms in a pan or grill. Serve with rice or wrap in kimbap.