Mushroom “Bul Go Gi”

By Chef: Ani Phyo
Posted: May 31, 2018


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This raw vegan spin on a traditional Korean classic barbecue dish will make you want to get up and dance! You can learn more about bul go gi here.


  • 4 cups sliced mushrooms
  • 2 tablespoons tamari
  • 1 tablespoon toasted sesame oil
  • 1/2 tablespoon minced garlic
  • 1/2 cup Asian pear, micro-planes or pureed in food processor
  • 1 clove thinly sliced mushroom
  • 1 Korean or jalapeño pepper, sliced
  • 1 cup julienned cucumber
  • 1 cup julienned carrot
  • 8 red lettuce leaves or more
Gochujang Sauce
  • 2 1/2 tablespoons unpasteurized miso, any color
  • 2 tablespoons toasted sesame oil
  • 1/4 cup agave syrup or coconut nectar
  • 1/2 teaspoon chili powder or cayenne (to taste)


  1. Toss together all BulGoGi ingredients in one bowl. Set aside to marinate for 15 minutes, until softened.
  2. Prepare fillings, and set aside.
  3. Squeeze excess marinade from mushrooms, and place into each lettuce leaf. Top with fillings.
  4. Whisk Gochujang ingredients to mix well, and drizzle on top of lettuce wraps.