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Portobello Bulgogi, Steamed Rice, Cucumbers + Pineapple Slaw

Active Time: 20 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian
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Why we love it:

Bulgogi is rich and a little sweet, spicy and sour - and more traditionally made with beef. This yummy mushroom version is simplified for a weeknight and is a quite americanized adaptation. Gochujang is a Korean chili paste that’s fairly available in grocery stores. See substitutions list if you can find it or don’t want to buy it just for this dish.


  • 1 cup Basmati Rice (Brown)
  • 2 cups Water
  • 212 teaspoons Kosher Salt (divided)
  • 1 Pineapple
  • 2 cloves Garlic
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Gochujang Sauce (divided)
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Sesame Oil
  • 1 pound Portobello Mushroom
  • 1 Carrot
  • 3 Tablespoons Rice Vinegar
  • 12 bunch Cilantro
  • 112 Tablespoons Canola Oil (divided)
  • 1 Cucumber
  • 1 cup Romaine Lettuce (optional, or arugula, iceberg or butter lettuce for serving)

Cooking Instructions

  • 1. RICE

    Combine the rice, water and 1 teaspoon of salt (per cup of rice) in a pot. Place over high heat and bring to a boil. Stir well, then turn to low heat and cover. Steam, untouched, for about 35-45 minutes (check the instructions of your rice variety, it can vary).


    Start with the pineapple. Trim the top off, then slice the skin off the sides. Slice straight down on all 4 sides of the core. (If you have a pineapple lover in your house, you can set aside ¼ of the fruit, just sliced up for snacking. Or freeze it in chunks for smoothies).

    Place ¼ of the pineapple in a blender or food processor. Dice and add the core too. Add the garlic, soy sauce, ½ of the gochujang, sugar, sesame oil, and half a teaspoon of salt.

    Blend until smooth. If it’s too thick to blend you can add a few teaspoons of water.

    Finely dice the remainder of the pineapple and add it to a bowl, then set aside.


    Pop off the stems by rocking it back and forth. (Save stems in your stock bag! Makes a nice umami addition). Brush the caps off with a produce brush or the edge of a clean towel. If they seem very dirty, ie. mud literally sticking, you can dampen the end of the towel first. Slice into 1/3 inch thick strips across the caps.

    Place in the marinade and turn to coat. Set aside for as long as you can and up to 48 hours. If leaving for more than 2 hours, use an airtight container and place in the fridge, otherwise leave on the counter.


    Shred or finely dice the carrot and add to the bowl with the diced pineapple. Add the vinegar, a pinch of salt and chopped cilantro. Drizzle a ½ teaspoon or so of oil in the mixture and toss to combine. Set aside.

    Thinly slice the cucumber into rounds or half moons.


    Heat half of the remaining oil in a large heavy skillet over high until oil is shimmering. Remove half of mushrooms from marinade, letting excess drip back into bag and place in the pan, in a single layer. Cook for about 1-2 minutes, then flip the pieces, cook for 1 minute. Then you can start to “stir fry” moving them more often until tender throughout and crispy at the edges. Transfer to a plate. Repeat with remaining oil and mushrooms.

    Add all of the mushrooms back to the pan and add the remaining marinade. Bring to a boil, then stir often for 1 minute so it thickens and glazes the mushrooms.

    Turn off heat.

  • 6. SERVING

    Serve mounds of rice topped with mushrooms, cucumbers, and pineapple slaw. If you have some on hand, you can add some crunchy lettuce underneath or even serve with lettuce leaves for wrapping.

Check out our new features!


    if you’re sure to use Tamari instead of regular soy sauce
    you could use shiitakes or even button/cremini mushrooms, it will just turn the strips smaller
    don’t like them? Cauliflower florets, rounds of japanese eggplant, cubes of butternut squash, or even assorted veggies would work out in this stir fry style dish
    pear or in a pinch, apple or apple juice
    brown rice, noodles, quinoa, lettuces
    salmon, tuna, snapper, or shrimp would taste nice in the marinade but keep it to no more than 40 minutes.
    hoisin sauce, sambal chili garlic sauce, equal parts ketchup and soy sauce

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • This dish is a slam dunk for kids, with the main concern being the spiciness of the gochujang. Different brands vary in spiciness so taste test it first. You can cut it with ketchup or hoisin sauce in the marinade, then add extra gochujang or a dash or sriracha at the end for those who prefer it

Prep Ahead & Use It Up

  1. Marinate the mushrooms overnight 
  2. Make the pineapple slaw up to 1 day ahead
  3. Cook the rice; reheat in the microwave with a slightly damp linen or paper towel over it
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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