Korean Mushroom Bulgogi with Glass Noodles

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This Korean Mushroom Bulgogi with Glass Noodles is a plant-based twist on the classic Korean dish, made with marinated mushrooms and stir-fried glass noodles (Japchae). The mushrooms soak up the rich, umami-packed bulgogi sauce, while the chewy noodles create a comforting texture.
🍜🍄 Dietary Notes: 100% vegan, gluten-free option available, and packed with bold flavors!

Why You’ll Love This Recipe

• 🌱 Vegan-friendly yet full of umami flavor.
• ⏱️ Easy and quick—ready in 30 minutes!
• 🍄 Hearty mushrooms make this extra satisfying.
• 🍜 A delicious fusion of bulgogi flavors and chewy Japchae noodles.

Korean Mushroom Bulgogi with Glass Noodles

A savory, umami-packed vegan bulgogi dish with mushrooms and chewy glass noodles.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Korean, Vegan

Ingredients Equipment Method Notes

Ingredients

  

• 🥢 1/4 cup soy sauce or tamari for gluten-free
• 🍯 1 tablespoon maple syrup or coconut sugar
• 🍏 1 tablespoon rice vinegar
• 🧄 2 cloves garlic minced
• 🫚 1 teaspoon grated ginger
• 🥄 1 tablespoon sesame oil
• 🌶️ 1/2 teaspoon red pepper flakes optional
• 🧂 1/2 teaspoon black pepper
• 🌿 1 tablespoon sesame seeds

For the Mushrooms & Noodles:

• 🍄 2 cups mixed mushrooms shiitake, oyster, or cremini
• 🧅 1/2 onion thinly sliced
• 🥕 1/2 cup julienned carrots
• 🌿 1/2 cup spinach or bok choy optional
• 🍜 8 oz glass noodles sweet potato starch noodles/Japchae noodles
• 🥢 1 tablespoon sesame oil for stir-frying
• 🌱 2 green onions chopped, for garnish

Equipment

• Large skillet or wok
• Medium pot for boiling noodles
• Mixing bowls
• Tongs or chopsticks for tossing

Method

 

Prepare the Bulgogi Marinade:

1. In a mixing bowl, whisk together soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, sesame oil, red pepper flakes, black pepper, and sesame seeds.
2. Add the sliced mushrooms and toss to coat. Let marinate for 10 minutes while prepping other ingredients.

Cook the Glass Noodles:

1. Bring a medium pot of water to a boil.
2. Add glass noodles and cook for 5-7 minutes until soft and chewy.
3. Drain and rinse with cold water to prevent sticking. Set aside.

Stir-Fry the Vegetables & Mushrooms:

1. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
2. Add the sliced onions and carrots, stir-frying for 2-3 minutes until slightly softened.
3. Add the marinated mushrooms, cooking for another 5-7 minutes until tender and browned.

Combine Everything:

1. Add the cooked glass noodles to the skillet.
2. Toss everything together, making sure the noodles absorb the marinade.
3. Stir in spinach or bok choy, letting it wilt for 1-2 minutes.

Serve and Garnish:

1. Divide into bowls and garnish with green onions and extra sesame seeds.
2. Serve warm and enjoy!

Notes

• 🍜 Gluten-Free Option: Use tamari instead of soy sauce.
• 🌶️ Spice Level: Adjust the red pepper flakes to your liking.
• 🥄 Extra Umami: Add a teaspoon of miso paste to the marinade.
• 🍄 Best Mushrooms: Shiitake and oyster mushrooms work best for texture.

 

This Korean Mushroom Bulgogi with Glass Noodles is a flavorful and satisfying plant-based meal!
Give it a try and let us know how you like it! 🍜🌿🍄🔥