Korean BBQ, Bulgogi (불고기) is one of the most popular Korean food dishes.
The word 'Bul' means 'Fire', and 'Gogi' means 'meat' in Korean.
However, I've tried re-creating this delicious Korean dish without the meat (usually beef or pork)!
The mix of four types of mushrooms makes this dish so flavorful that you won't be missing the meat!
Category :
Korean, Gluten-free, Vegan
Ingredients :
- Mushrooms (I'm using a mix of Portobello, Shitake, Cremini, and White)
- Sugar snap peas (or any vegetable you prefer)
- Garlic
- Tamari sauce (good gluten-free option, but you can use soy sauce)
- Agave syrup (or maple syrup)
- Sesame seed oil
- Salt and pepper
- Arugula (garnish-optional)
- Sesame seeds (garnish-optional)
How to make Bulgogi:
1. Clean the mushrooms with a damp towel(I'm using Portobello for meaty flavor, Shitake for extra-deep flavor, and also white/cremini mushrooms because i love their hearty texture)
2. Slice the portobellos into strips, shitakes into slices, creminis into slices, and whites into quarters (I like adding different sizes and textures to the dish)
3. Remove and discard the stem end of the sugar snap peas
4. Using a garlic press mince two cloves of garlic
5. Mix the Bulgogi sauce (2 Tbsp of tamari sauce, 1 Tbsp of agave syrup, 2 tsp of sesame seed oil, minced garlic, pinch of ground pepper)
6. In medium-high heat, using a wok-like pan, add 1-2 Tbsp of extra virgin olive oil
7. When heated, add in the mushrooms, and add 1 tsp of salt
8. When the juice starts to form, put the mushrooms off to the side of the pan, and continue until the juice of the mushroom evaporates
9. Add in the sugar snap peas and the Bulgogi sauce
10. Cook more for 3-5 minutes.
11. Add garnish and sesame seeds (Optional)