Mushroom bulgogi steaks are a delicious, plant-based twist on Korean BBQ. Traditionally, bulgogi is a marinated beef dish, but this vegan version uses mushrooms and soy curls. The soy curls, made from dehydrated soybeans, soak up flavor and provide a satisfying, meaty texture.
Combined with Omma’s Korean BBQ sauce, the mushrooms and soy curls create a dish rich in umami, garlic, and hints of Korean pear. Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost This recipe brings high-protein and bold flavors together. The mushrooms add an earthy depth, while the soy curls pack in protein and a satisfying bite.
Fresh scallions, bell peppers, and a drizzle of sesame oil complete the dish, adding both crunch and aroma. Each element enhances the smoky, savory notes that make Korean BBQ so popular. From The Korean Vegan by Joanne Lee Molinaro , this recipe shows how plant-based ingredients can capture traditional flavors.
It’s perfect for weeknight dinners or gatherings, offering a hearty, flavorful experience without the meat. Read more: Miso Is A Magic Ingredient That Upgrades Any Dish – 6 Recipes To Try Mushroom bulgogi steaks Ingredients 1 cup Soy Curls 3 to 4 dried shiitake mushrooms 1⁄2 cup Omma’s Korean BBQ Sauce 1 scallion cut into 2-to 3-inch lengths 1⁄4 red onion julienned 1⁄4 cup chopped green bell pepper Oil for grilling 1⁄2 tablespoon sesame oil 1 teaspoon toasted sesame seeds 1⁄2 red onion cut into chunks 3 scallions trimmed 8 to 9 cloves garlic p.