Oyster Mushroom Bulgogi Bowls
Oyster Mushrooms are quickly tossed in the most flavorful Bulgogi inspired marinade then roasted or air fried for crispy edges and a perfect chew. Enjoy over rice with quick pickled veggies & homemade spicy mayo!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Korean inspired
Servings: 2 servings
Calories: 637kcal
- ½ lb oyster mushrooms
- 1 tablespoon olive oil Only used if pan frying
Marinade
- ½ small apple or pear I use gala no need to peel
- ½ tablespoon freshly grated ginger
- 1 clove garlic
- 1 tablespoon coconut sugar may sub other sugar of choice
- 2 tablespoons tamari or soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon sesame oil
- ½ tablespoon sriracha leave out to omit spiciness
Quick Pickled Veggies
- 1½ cup grated carrot about 1 medium
- ½ English cucumber thinly sliced
- 1 serrano or jalapeno thinly sliced optional
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon coconut sugar
- ½ teaspoon salt
For Serving
- 3 cups cooked short grain rice about 1 cup dry or grain of choice
- Vegan Spicy Mayo
- thinly sliced green onions
Calories: 637kcal | Carbohydrates: 118g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1791mg | Potassium: 1082mg | Fiber: 7g | Sugar: 20g | Vitamin A: 16229IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 7mg