Vegan Korean Bulgogi Mushrooms | VegNews

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