Recipes Cuisine Asian Instant Pot Vegan Bulgogi 5.0 (2) 2 Reviews 3 Photos Marinated mushrooms are cooked in the Instant Pot, creating a flavorful vegan bulgogi you can serve over rice or noodles. Submitted by Buckwheat Queen Updated on February 15, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 Prep Time: 20 mins Cook Time: 30 mins Additional Time: 30 mins Total Time: 1 hr 20 mins Servings: 5 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 2 ½ cups cremini mushrooms 1 ½ cups oyster mushrooms ½ 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 ½ cup low-sodium vegan vegetable broth ½ cup reduced-sodium tamari ¼ 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 Directions 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. 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. 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. Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more. 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. Editor's Note: Please note differences in ingredient amounts and total time when following the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 230 Calories 8g Fat 29g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 230 % Daily Value * Total Fat 8g 11% Saturated Fat 1g 6% Sodium 1253mg 54% Total Carbohydrate 29g 11% Dietary Fiber 3g 11% Total Sugars 15g Protein 9g 19% Vitamin C 4mg 5% Calcium 60mg 5% Iron 2mg 10% Potassium 356mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.