Mushroom Bulgogi

  • PREP
    10 MINS
  • COOK
    7 MINS


2 large portobello mushroom caps, thinly sliced
1/2 cup Sunny’s Korean Teriyaki Sauce
2 TBSP Sunny’s Stir Fry Oil
1 clove garlic, minced (optional)
1 tsp ginger, minced (optional)
2 TBSP green onion, chopped
Sprinkle of sesame seeds (optional)
10 Red Lettuce Leafs, for wraps


Step 1
In a large bowl mix mushrooms and Sunny’s Korean Teriyaki Sauce. Marinate for 5-10 minutes.
Step 2
Heat large wok / skillet over medium heat with Sunny’s Stir Fry Oil.
Step 3
Add garlic & ginger, optional. Cook until fragrant.
Step 4
Spread mushroom mixture into wok evenly and cook for about 2-3 minutes.
Before plating, garnish with green onions and sesame seeds (optional). Enjoy with steamed rice, vegetables, noodles, or our favorite - wrapped in a fresh lettuce leaf with a touch of gochujang! Simply Delicious!
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