Oyster Mushroom Bulgogi (vegan) • Kimchi Club
In Korea we use a lot of mushrooms; oyster, shiitake and enoki are the most popular. This vegan friendly variation on the classic bulgogi stirfry would be welcome on any Korean table and I’m sure...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Plate
Ingredients
- 4 tbsp olive oil
- ½ jar Kimchi Club BBQ, Hot or Hot Hot Bulgogi Sauce
- 500 g oyster mushroom, pulled apart
- 4 spring onion, finely sliced
- 300 g capsicum (mixedcolours), roughly sliced
- 1 medium carrot, julienned¹ ()
- 4 tsp sesame oil
- black sesame seeds², to garnish
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