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Instant Pot Vegan Bulgogi
Instant Pot Vegan Bulgogi
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Marinated mixed mushrooms cooked with tamari, Asian pear, sesame oil, and aromatics in an Instant Pot for a delicious vegan bulgogi.
Ingredients:
  • 2.5 cups cremini mushrooms
  • 1.5 cups oyster mushrooms
  • 0.5 cup brown champignon mushrooms
  • 2 cups clamshell (shimeji) mushrooms, trimmed
  • 1 small onion, chopped
  • 1 shallot, minced
  • 1 (1 inch) piece fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon vegetable oil
  • 0.5 cup low-sodium vegan vegetable broth
  • 0.5 cup reduced-sodium tamari
  • 0.25 cup Asian pear, peeled and shredded
  • 3 tablespoons brown rice syrup
  • 2 tablespoons sesame oil
  • 2 tablespoons gochujang (Korean hot pepper paste), or to taste
  • 1 tablespoon Chinese rice wine vinegar
  • 2 tablespoons cool water
  • 2 tablespoons cornstarch
  • 2 green onions, chopped
  • 1 tablespoon black sesame seeds
  • 1 tablespoon sesame seeds
Instructions:
  • Rinse cremini, oyster, and champignon mushrooms under running water, using a mushroom brush to remove any dirt. Halve the mushrooms and lay them on a clean dish towel. Gently separate shimeji mushrooms and give them a quick rinse.
  • Heat vegetable oil in a multi-functional pressure cooker using the Saute function. Cook onion, shallot, ginger, and garlic until fragrant, about 3 minutes. Switch off the Saute function. Stir in broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Combine well. Add mushrooms and coat gently. Seal the lid and marinate for 10 minutes.
  • Secure the lid and set the pressure to high according to the manufacturer's instructions. Cook for 12 minutes and wait for 10 to 15 minutes for pressure to build.
  • Let the pressure release naturally per the manufacturer's instructions for approximately 10 minutes. Then, carefully manually release any remaining pressure for another 10 minutes.
  • Re-engage Saute function. Combine water and cornstarch, then pour slurry into mushrooms, stirring continuously until a rich gravy forms. Disable Saute function. Garnish with green onions and sesame seeds before serving.

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