Sweet and Spicy Korean Bulgogi Mushrooms
The king oyster mushrooms in this vegan bulgogi dish are packed full of flavor from a perfectly balanced, sweet-and-spicy sauce.
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Cooking tools:
- Cast iron skillet
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Serving bowl
- Spoon
Ingredients
- ¼ cup soy sauce
- 2 tablespoons packed dark brown sugar
- 1½ teaspoons grated fresh ginger
- 1 teaspoon gochujang
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- ⅓ cup finely grated Asian pear
- 1 teaspoon toasted sesame seeds
- ¼ teaspoon black pepper
- 1 pound king oyster mushrooms, sliced in half horizontally and shredded
- 1 tablespoon neutral oil
- 1 small onion, thinly sliced
- ½ cup shredded lettuce
- 2 cups steamed rice
- 1 cup vegan kimchi
- ½ cup chopped scallions
- 2 tablespoons sesame seeds
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