Oyster Mushroom Bulgogi (vegan) • Kimchi Club


Oyster Mushroom Bulgogi

Minka Park
In Korea we use a lot of mushrooms; oyster, shiitake and enoki are the most popular. This vegan friendly variation on the classic bulgogi stirfry would be welcome on any Korean table and I’m sure you’ll love it too – whether you’re meat free one day or seven days a week
Enjoy, Minka.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Korean
Servings 4


  • 4 tbsp olive oil
  • ½ jar Kimchi Club BBQ, Hot or Hot Hot Bulgogi Sauce
  • 500 g oyster mushroom, pulled apart
  • 4 spring onion, finely sliced
  • 300 g capsicum (mixedcolours), roughly sliced
  • 1 medium carrot, julienned¹
  • 4 tsp sesame oil
  • black sesame seeds², to garnish


  • Heat a frying over medium heat. Add olive oil, then oyster mushrooms and spring onions. Stir until both have softened slightly.
  • In the same pan, add the capsicum and carrot. Cook until the capsicum has started to soften (leave al dente or cook longer to your liking).
  • Add sauce until well coated and heated through (¼ – ½ jar).
  • Drizzle with sesame oil. Stir until mixed.
  • Serve with rice or noodles and garnish with sesame seeds.
A bowl of oyster mushroom bulgogi


  1. You can use other veggies too of course! Try some broccoli, roughly chopped cabbage leaves, halved brussels sprouts, onion or snow peas.
  2. White sesame seeds would do. Don’t go shopping or put off making this recipe just because of the colour of your sesame seeds!
Keyword bulgogi, oyster mushrooms, vegan

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Nick says:

5 stars
The most delicious vegan bulgogi recipe!