I love eating beef bulgogi at Korean BBQ and wanted to make this vegetarian version using king oyster mushrooms instead of beef. It came out better than the bulgogi marinade at KBBQ without all the extra sugar. I definitely be using this marinade one day to make beef bulgogi.
Chop mushrooms, pear, ginger, and garlic. Whisk together raw honey, coconut amino, spicy sesame oil, avocado oil, and chili flakes in a large bowl. Add in your chopped ingredients and let marinade at room temperature for 30 minutes.
Once your mushrooms ready, heat skillet using avocado oil. Cook until brown. The honey makes them get really crispy.
I served the mushroom bulgogi on top of riced broccoli that I bought frozen from the market with a side of kimchi.
Spicy Mushroom Bulgogi
2 cups King Oyster Mushrooms
2 cloves garlic
1 inch knob ginger
3 tablespoons coconut amino
1 tablespoon spicy sesame oil
2 tablespoons avocado oil
1 tablespoon raw honey
1 teaspoon chili flakes
salt to taste
1. Chop mushrooms, garlic, ginger and pear
2. Whisk together coconut amino, spicy sesame oil, 1 tablespoon of the avocado oil, raw honey, and chili flakes in a large bowl.
3. Add mushrooms, garlic, ginger and pear to the marinade.
4. Toss ingredients to coat evenly and salt to taste.
5. Marinade at room temperature for 30minutes
6. Heat skillet and use the remainder of the avocado oil for cooking.
7. Cook mushrooms until golden