Beoseot Bulgogi (Mushroom Bulgogi)
Meaty king oyster and shiitake mushrooms seared in a sweet bulgogi marinade, served over rice for a vegan Korean dinner.
Made with Bulgogi marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your bulgogi marinade is ready (see the base recipe). Cook the rice in a lidded pan with 450 ml of water for 12 minutes, then rest with the lid on for 10 minutes.
12 min - 2
Toss the mushrooms with 60 ml of the marinade and leave for 15 minutes.
15 min - 3
Heat 1 tbsp of oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 5 minutes each, until golden and shrunken.
10 min - 4
Heat the last tbsp of oil, fry the onion and carrot for 4 minutes until soft.
4 min - 5
Return the mushrooms, pour in the last 40 ml of marinade and toss for 2 minutes until glossy and the liquid has mostly gone.
2 min - 6
Serve over the rice, topped with spring onions and sesame seeds.
Tips
- Do not crowd the pan. Mushrooms release water, and need space to brown.
- Eryngii (king trumpet) mushrooms have the meatiest bite. Scoring them lightly helps them absorb flavour.
- Salt is already in the marinade, so taste before adding more.
Storing and freezing
Keeps in the fridge for up to 3 days. Reheat until steaming hot all the way through. Cooked mushrooms are best reheated only once.
Questions
Can I use other mushrooms?
Yes. Oyster mushroom varieties, portobello or button mushrooms all work. A mix of types gives the best texture.
Is the bulgogi marinade vegan?
Yes, the base recipe uses tamari, pear, onion, garlic and sesame, with no meat, dairy or egg. Check the mirin label.
Can I serve it in lettuce wraps?
Yes. Spoon into lettuce leaves with a little rice and kimchi for a lighter meal.
More made with bulgogi marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.