Pan-seared mushrooms, jackfruit, and veggies bathed in Korean BBQ Sauce, creating a succulent, spicy, zesty, umami packed Korean-inspired creation. You will love Bulgogi!
The Korean name Bulgogi literally translates to "fire meat". Though we have never had it in the traditional way, it is really easy to come up with delicious plant-based alternatives for the animal products, whether they be mushrooms, seitan, tofu, tempeh, Soy Curls, any of the faux meat products now on the market, or any combination!
Bulgogi is great served over soba noodles, as seen here, or rice. It would also make a great wrap in a flour tortilla, rice paper, or even letttuce. It would also be awesome as a topping for a bibimbap! Let your imagination run free as you think of dishes where you can use this awesomely tasty dish!
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Ingredients
- Portobello mushrooms
- Jackfuit
- Green pepper
- Red onion
- Korean BBQ sauce
See recipe card for quantities.
Try our recipe for Korean BBQ Sauce! It's easy to make and tastes great! You can also find it in the international section of your grocery store.
The portobello mushrooms and the jackfruit are the replacements for the meat. Portobello mushrooms give heft and the jackfruit give a fiber-like texture to the dish.
Instructions
Step 1: Chop the mushrooms to desired size and add to a mixing bowl.
Step 2: Drain the jackfruit. Shred the drained pieces and add to the bowl.
Step 3: Chop the green pepper and add to the bowl. I like larger sized pieces for bulgogi.
Step 4: Chop the red onion and add to the bowl. I like larger sized pieces for bulgogi.
Step 5: Add the Korean BBQ sauce to the bowl.
Step 6: Mix the contents of the bowl well. Ser aside and allow to marinate for at least half an hour, preferably overnight.
Step 7: Place the contents of the bowl in a cast iron skillet and cook, stirring a few times.
Substitutions
The jackfruit and mushrooms in this Bulgogi can be replaced with any number of things, such as tofu, seitan, tempeh, Soy Curls, or any of the faux meat products on the market. You can even mix several together!
Variations
The Bulgogi is as mild as the Korean BBQ Sauce you use. If you want to kick the heat up a notch, use jalapeños, Fresno chilis, or Hatch Chilis to replace some or all of the green bell pepper.
Equipment
- Cast iron skillet
- Spatula
- Mixing bowl
- Measuring cup
- Silicon spatula or other mixing utensil
Storage
The Bulgogi should stay good in the fridge for 2-3 days. It can also be freezon, though you might lose some crunch of the veggies, depending on how long you cooked it. It should last a couple of weeks in the freezer.
Top Tip
Bulgogi is supposed to be "fire"! You want the food to be somewhat charred! Make sure your pan gets hot enough and keeps its heat while you are cooking. Cast iron will be the best. Don't stir the contents of the pan frequently but let it sit and cook long enough for the Bulgogi to blacken slightly. Just don't let it burn!
Related
Looking for other Korean-inspired recipes like Bulgogi? Try these:
Pairing
These are my favorite dishes to serve with Bulgogi:
Recipe
Bulgogi
Equipment
- 1 cast iron skillet large
- 1 mixing bowl large
- 1 spatula
- 1 chopping knife
Ingredients
- 14 ounces jackfruit can
- 10 ounces mushroom portobello, or other firm mushroom
- 2 medium green bell peppers
- 1 medium red onion
- 1 ½ cups Korean BBQ Sauce
Instructions
- Chop the mushrooms to desired size and add to a mixing bowl.
- Drain the jackfruit and shred the drained pieces into the bowl.
- Chop the green peppers into large pieces and place in bowl. I cut them in half, then the halves in half, and quartered each piece.
- Chop the red onion into large pieces and place in bowl. I cut the onion in half, cut each half in quarters, and separated the pieces.
- Add the Korean BBQ Sauce to the bowl and mix well.
- Set the bowl aside for at least half an hour, preferably overnight.
- Heat up a cast iron, or other heavy bottom pan over medium heat until hot. Add oil to pan. Once the oil is shimmering, add the contents of the bowl. Let it sit for a few minutes so that the contents of the pan begin to char. Now flip the contents of the pan over and char the other side. You may want to do this a few times to get that charred texture and flavor. But do be careful not to let the bulgogi burn!
- Enjoy!
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