Try Korean vegan bulgogi portobello mushrooms recipe
Korean vegan bulgogi portobello mushrooms offer a plant-based twist to the traditional Korean dish, celebrated for its sweet and savory flavors. Traditionally made with beef, this innovative version uses portobello mushrooms as a hearty, vegan substitute. It caters to those following a vegan lifestyle and introduces a novel way to enjoy classic Korean flavors without meat. Let's get cooking.
Gather the following ingredients
To prepare this dish, you will need four large portobello mushrooms, two tablespoons of soy sauce, one tablespoon of maple syrup, one tablespoon of sesame oil, two cloves of garlic, one teaspoon of grated ginger, half an onion, one carrot, two green onions, and one teaspoon of sesame seeds for garnish.
Prepare the marinade
In a mixing bowl, combine the soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger, whisking them together until they're well mixed. This blend will act as the marinade, crucial for infusing the portobello mushrooms with the unique bulgogi flavor. The sweet and savory elements of this marinade are key to achieving the dish's signature taste profile.
Marinate the mushrooms
Place the portobello mushrooms in a shallow dish or into a large zip-lock bag. Then, pour the prepared marinade over them, ensuring each mushroom is thoroughly coated. Allow the mushrooms to marinate in the refrigerator for a minimum of 30 minutes. For deeper flavor penetration into the mushrooms' flesh, it is important to turn them once halfway through the marinating period.
Cook the mushrooms
Heat a grill pan or skillet over medium-high heat. Remove the mushrooms from the marinade, ensuring to reserve any remaining marinade for later, and cook them for about four to five minutes on each side, until they are tender and exhibit grill marks. Simultaneously, in another pan, saute the onion and carrot with some of the reserved marinade until both are soft and flavorful.
Serve your dish
Slice cooked portobello mushrooms into strips and serve on steamed rice, if desired. Top with sauteed onions and carrots, then garnish with chopped green onions and sesame seeds before serving warm. This final step merges all components, creating an aesthetically pleasing presentation that complements its delightful taste. This recipe offers a satisfying way for vegans to explore international cuisines without compromising dietary preferences.
