Vegan Bulgogi

Vegan Bulgogi is a savory and slightly sweet Korean BBQ dish made with marinated mushrooms that mimic the traditional flavors of bulgogi. This dish is perfect for a quick weeknight dinner, served with rice and fresh vegetables.

Ingredients

• Shiitake mushrooms - 200 grams, sliced
• Soy sauce - 3 tablespoons
• Maple syrup - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onion - 2 stalks, chopped
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Sesame seeds - 1 tablespoon
• Cooked jasmine rice - 200 grams, for serving
• Lettuce leaves - 4, for serving

Steps

1. In a mixing bowl, combine soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger to create the marinade.
2. Add the sliced shiitake mushrooms to the marinade and let it sit for at least 15 minutes to absorb the flavors.
3. Heat a non-stick skillet over medium-high heat. Add the marinated mushrooms and cook for 5-7 minutes, stirring occasionally until they are tender and caramelized.
4. Add the julienned carrot and sliced red bell pepper to the skillet and stir-fry for an additional 3-4 minutes until the vegetables are slightly tender but still crisp.
5. Remove from heat and stir in chopped green onions and sesame seeds.
6. Serve the vegan bulgogi over cooked jasmine rice with lettuce leaves on the side for wrapping.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 56 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from mushrooms and vegetables.
• Low in saturated fat and cholesterol-free, making it heart-healthy.

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