Mushroom Bulgogi Recipe

Prepare mushrooms

Wipe mushrooms with a damp towel. Trim ends. For king oyster mushrooms, slice lengthwise into 1/4–1/2-inch slabs then cut into bite-size pieces. For shiitake/oyster, remove stems if tough and tear or slice into similar bite-size pieces.

Prepare vegetables

Peel and julienne the carrot into matchsticks (about 1 cup). Peel and thinly slice the onion into half-moons (about 1 cup). Trim and slice the scallions on the bias into 1–2 inch pieces. If using sesame leaves or spinach, wash and roughly chop.

Make the marinade

In a medium bowl, combine 1 cup low-sodium soy sauce, 2 tbsp water, 2 tbsp brown sugar (or honey), 1 tsp rice syrup or mirin (if using), 2 tbsp sesame oil, 4 minced garlic cloves, 1 tsp grated ginger, 1 tsp gochujang (or 1 tsp gochugaru), 1 tsp black pepper and 1 tbsp toasted sesame seeds. Whisk until sugar dissolves and paste disperses. Taste and adjust: add up to 1 tbsp more sugar for sweetness or 1 tsp more gochujang/gochugaru for heat.

Marinate mushrooms

Place the prepared mushrooms and sliced onion in a large bowl or zip-top bag. Pour about 3/4 of the marinade over them and toss to coat thoroughly. Reserve the remaining 1/4 marinade for finishing/deg lacing during cooking. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours). The mushrooms will absorb flavor quickly.

Sear mushrooms

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 2 tbsp neutral oil and swirl to coat. Add the marinated mushrooms and onions in a single layer (work in batches if necessary). Let mushrooms sear undisturbed 2–3 minutes to get color, then stir or flip and cook another 2–3 minutes until browned and tender. Avoid overcrowding the pan to encourage browning.

Add carrots and scallions

Add the julienned carrots and most of the scallions (reserve a few for garnish). Stir-fry 1–2 minutes until carrots begin to soften but remain slightly crisp.

Finish with reserved marinade

Pour the reserved 1/4 marinade into the pan and stir to coat. Cook 1–2 minutes more to reduce and glaze the mushrooms and vegetables. If pan becomes dry, add up to 1–2 tbsp water. Taste and adjust seasoning: add a pinch of salt or more soy if needed.

Final touches

Turn off heat and stir in 1 tsp sesame oil for aroma. Sprinkle extra toasted sesame seeds and the reserved scallions. If using sesame leaves/spinach, toss them in now just to wilt slightly (about 20–30 seconds).

Mound cooked short-grain rice into bowls, top with generous portion of mushroom bulgogi. Garnish with additional sesame seeds and a drizzle of sesame oil if desired. Serve with kimchi or ssamjang on the side and let diners eat wrapped in lettuce or sesame leaves if desired.