Name: Instant Pot Vegan Bulgogi
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Cremini mushrooms - 2 ½ cups; Oyster mushrooms - 1 ½ cups; Brown champignon mushrooms - ½ cup; Clamshell (shimeji) mushrooms, trimmed - 2 cups; Onion, chopped - 1 small; Shallot, minced - 1; Fresh ginger, grated - 1 (1 inch) piece; Garlic, minced - 1 clove; Vegetable oil - 1 teaspoon; Low-sodium vegan vegetable broth - ½ cup; Reduced-sodium tamari - ½ cup; Asian pear, peeled and shredded - ¼ cup; Brown rice syrup - 3 tablespoons; Sesame oil - 2 tablespoons; Gochujang (Korean hot pepper paste), or to taste - 2 tablespoons; Chinese rice wine vinegar - 1 tablespoon; Cool water - 2 tablespoons; Cornstarch - 2 tablespoons; Green onions, chopped - 2; Black sesame seeds - 1 tablespoon; Sesame seeds - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Vegan Bulgogi

1. Cremini mushrooms - 2 ½ cups

2. Oyster mushrooms - 1 ½ cups

3. Brown champignon mushrooms - ½ cup

4. Clamshell (shimeji) mushrooms, trimmed - 2 cups

5. Onion, chopped - 1 small

6. Shallot, minced - 1

7. Fresh ginger, grated - 1 (1 inch) piece

8. Garlic, minced - 1 clove

9. Vegetable oil - 1 teaspoon

10. Low-sodium vegan vegetable broth - ½ cup

11. Reduced-sodium tamari - ½ cup

12. Asian pear, peeled and shredded - ¼ cup

13. Brown rice syrup - 3 tablespoons

14. Sesame oil - 2 tablespoons

15. Gochujang (Korean hot pepper paste), or to taste - 2 tablespoons

16. Chinese rice wine vinegar - 1 tablespoon

17. Cool water - 2 tablespoons

18. Cornstarch - 2 tablespoons

19. Green onions, chopped - 2

20. Black sesame seeds - 1 tablespoon

21. Sesame seeds - 1 tablespoon

How to cook deliciously - Instant Pot Vegan Bulgogi

1. Stage

Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.

2. Stage

Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.

3. Stage

Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.

5. Stage

Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.