Bulgogi
Pan-seared mushrooms, jackfruit, and veggies bathed in BBQ Sauce, creating a succulent, spicy, zesty, umami packed Korean-inspired creation. You will love 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!
Notes
The jackfruit and mushrooms 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!
Tried this recipe?Let us know how it was!