Oyster Mushroom Bulgogi (vegan) • Kimchi Club


Oyster Mushroom Bulgogi

Minka Park
This vegan bulgogi is super quick to make and uses beautiful oyster mushrooms. You can find these at your local farmers markets! Top with your favourite Kimchi Club kimchi.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Korean
Servings 4


  • 4 tbsp olive oil
  • 4 tsp Kimchi Club garlic
  • 4 tsp Kimchi Club ginger
  • 600 g oyster mushroom pull apart
  • 400 g spring onion finely sliced
  • 600 g capsicum (mixed colours) roughly sliced
  • 6 tbsp soy sauce
  • 4 tsp Kimchi Club chilli
  • 4 tsp sesame oil
  • black sesame seeds to garnish


  • Heat a medium frying over medium heat. Add olive oil, Kimchi Club garlic and ginger.
  • Stir, then add oyster mushroom and spring onion. Stir until both have softened slightly.
  • In the same pan, add the capsicum and soy sauce. Cook until the capsicum has started to soften (leave al dente or cook longer to your liking).
  • Add Kimchi Club chilli and sesame oil. Stir until mixed.
  • Plate up and garnish with black sesame seeds.


If you like your dishes a little spicier, add more chilli or top with our Hot Hot kimchi.
Keyword bulgogi, oyster mushrooms, vegan

This recipe features...

Mix our delicious fermented garlic and ginger into this easy dish and add a kick with our fermented chilli.

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Ratings and Reviews

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Nick says:

5 stars
The most delicious vegan bulgogi recipe!

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