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.
Equipment
- Large skillet or wok
- Medium pot for boiling noodles
- Mixing bowls
- Tongs or chopsticks for tossing
Ingredients
For the Bulgogi Marinade:
- 🥢 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
Instructions
Prepare the Bulgogi Marinade:
- 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.
- Add the sliced mushrooms and toss to coat. Let marinate for 10 minutes while prepping other ingredients.
Cook the Glass Noodles:
- Bring a medium pot of water to a boil.
- Add glass noodles and cook for 5-7 minutes until soft and chewy.
- Drain and rinse with cold water to prevent sticking. Set aside.
Stir-Fry the Vegetables & Mushrooms:
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
- Add the sliced onions and carrots, stir-frying for 2-3 minutes until slightly softened.
- Add the marinated mushrooms, cooking for another 5-7 minutes until tender and browned.
Combine Everything:
- Add the cooked glass noodles to the skillet.
- Toss everything together, making sure the noodles absorb the marinade.
- Stir in spinach or bok choy, letting it wilt for 1-2 minutes.
Serve and Garnish:
- Divide into bowls and garnish with green onions and extra sesame seeds.
- 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.
Related Recipes
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! 🍜🌿🍄🔥
