Korean Style Mushroom Bulgogi — a plant-based Other recipe by BOSH!
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Korean Style Mushroom Bulgogi

This one is properly special to us. Korean bulgogi is one of those dishes we've always wanted to nail in a plant-based way, and using portobello mushrooms was a total game changer. The glaze is sticky, sweet, a little smoky, and has that deep umami kick you just can't stop eating. It comes together in about 30 minutes and honestly tastes like something you'd order at a really good restaurant. Make it tonight, you won't regret it.

Cook: 30 min
Serves 2

Before You Start

  • Grill heated fully
  • Microplane grater
  • Soaked wooden skewers (optional)
  • Baking tray
  • Sieve
  • Saucepan with lid

Ingredients

  • 250g portobello mushrooms
  • 200g tenderstem broccoli
  • olive oil for drizzling
  • 20ml tamarind paste
  • 2 tbsp brown sugar
  • ½ tbsp ginger paste
  • 1 pear
  • 1 tbsp Korean BBQ sauce
  • 2 spring onions
  • 15g sesame seeds
  • 200g rice

Method

1

For the grilled vegetables

  • Flick the grill on and allow it to heat up fully
  • Slice the portobello mushrooms into thick strips
  • Slide them onto the soaked skewers, if using, and leave them to one side
  • Finely slice the spring onions and set aside for garnish
2

Make the glaze

  • Using a grater, grate the pear as small as you can get it and add to a saucepan
  • Top with the ginger paste, tamari, brown sugar and Korean BBQ sauce
  • Mix everything together and bring the sauce to a boil, then simmer over medium heat for around 5 minutes, until the sugar has dissolved and the sauce is reduced and thickened to a thick coating consistency
3

Grill the mushrooms

  • Add the mushrooms (or mushroom skewers) onto a baking tray alongside the tenderstem broccoli with a drizzle of oil and pinch of salt and pepper
  • Grill for around 6 minutes until the mushrooms are tender, have lost a lot of moisture and are charring in places
4

Cook the rice

  • Rinse the rice in a sieve with cold water and drain, place into a saucepan and cover with 200ml of water
  • Put on a high heat with the lid on and bring the rice to the boil
  • Turn down to a low simmer and leave to cook for 10-12 minutes
  • Once all the water has evaporated, take off the heat, leaving the lid on and set aside
5

Glaze the skewers and serve

  • Using a spoon or pastry brush, generously coat the mushrooms and tenderstem broccoli with the reduced glaze
  • Grill for a further 2 minutes or until sticky, charred and smelling delicious
  • Plate the rice and top with the tenderstem broccoli and mushroom skewers
  • Drizzle over any remaining glaze from the pan
  • Sprinkle over the spring onion slices and sesame seeds 

Tips & Variations

  • Soak your skewers: If you're using wooden skewers, soak them in water for at least 20 minutes before grilling so they don't burn. We've forgotten this step more than once and it's not a fun outcome.
  • Get your grill properly hot: Don't rush this bit. A fully preheated grill gives you those charred edges on the mushrooms that make the whole dish. Medium heat won't cut it here.
  • Make it a bowl: We love serving this over steamed rice with a pile of kimchi, some sliced cucumber, and a drizzle of sesame oil. It turns a great dish into a proper feast.

Why This Works

The trick is grating the pear into the glaze. It sounds a bit odd but it adds this natural sweetness and helps tenderise everything while it cooks, which is exactly what happens in a traditional bulgogi marinade. The portobello mushrooms are thick and meaty enough to hold up on the grill and soak up all that gorgeous sauce without falling apart.