Mushroom Bulgogi

  • Prep 10 min
  • Cook 7 mins
  • Serves 3-4
  • Difficulty easy


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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