Oyster Mushroom Bulgogi
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.
Ingredients
- 4 tbsp Olive oil
- 4 tbsp Kimchi Club garlic
- 4 tbsp 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 tbsp Kimchi Club chilli
- 4 tbsp Sesame oil
- Black sesame seeds to garnish
Instructions
- 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 soften slightly.
- In the same pan, add the capsicum and soy sauce. Cook till capsicum has started to soften (leave al dente or cook longer to your liking).
- Add Kimchi Club chilli, sesame oil. Stir till mixed.
- Plate up and garnish with black sesame seeds.
Video
Notes
If you like your dishes a little spicier, add more chilli or top with our Hot Hot kimchi.
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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One reply on “Oyster Mushroom Bulgogi”
The most delicious vegan bulgogi recipe!