By Kay Chun
Published Oct. 24, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- 4(228)
- Notes
- Read community notes
This vegan twist on traditional galbi swaps meaty mixed mushrooms in place of the meat. The garlicky soy-and-sesame-oil sauce deepens the flavor of earthy mushrooms, which get roasted alongside scallions and green bell pepper until tender and golden. A final broil imparts a nice char and smoky flavor that mimics the grill. Leftovers turn into a fantastic fried rice the next day, topped with a fried egg.
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Ingredients
Yield:4 servings
- 6scallions, cut into 3-inch pieces
- 1medium green bell pepper, sliced ½-inch-thick
- 5tablespoons neutral oil, such as safflower or canola
- Kosher salt (such as Diamond Crystal) and black pepper
- 1¼pounds mixed mushrooms, such as cremini (halved), shiitake caps (sliced ½-inch-thick) and portobello caps (sliced ¼-inch-thick)
- 1tablespoon minced garlic
- 1teaspoon minced ginger
- ¼cup low-sodium soy sauce
- 2tablespoons turbinado sugar or light brown sugar
- 1tablespoon toasted sesame oil
- Toasted white sesame seeds (optional), for garnish
- Steamed short-grain rice and kimchi (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
222 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 8 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 450 degrees with racks in upper and lower third of oven. On a large rimmed sheet pan, combine scallions, bell pepper and 1 tablespoon of the neutral oil; season with salt and pepper. Toss the mixture to evenly coat, then spread in an even layer.
Step
2
On a second large rimmed sheet pan, combine mushrooms with 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
Step
3
Add both sheet pans to the oven and roast until vegetables are tender and mushrooms are golden, rotating pans halfway through cooking, 20 minutes. Combine all of the mushrooms and vegetables on one sheet pan.
Step
4
Meanwhile, in a small saucepan, combine the remaining 2 tablespoons neutral oil with the garlic and ginger over medium-low. Heat until the mixture starts to sizzle, then cook, stirring, until fragrant, 30 seconds. Add soy sauce, sugar and ½ teaspoon of black pepper and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 3 minutes. Stir in sesame oil.
Step
5
Heat broiler on high with rack 6 inches from the heat. Drizzle half of the sauce (about ¼ cup) all over the mushroom mixture and toss to evenly coat. Broil until lightly charred in spots, 3 to 5 minutes. Divide mushroom mixture among plates. Sprinkle with sesame seeds, if using.
Step
6
Serve with rice, kimchi (if using) and the remaining sauce.
Ratings
4
out of 5
228
user ratings
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Cooking Notes
John Ochs
The times for the mushrooms and veg in the oven were way too long; after broiling I had a heap of charred stuff. Would recommend 375 or so for about 11-13 mins and only 1-2 minutes broiling to set the marinade afterwards.
Elaine
Delicious! But not very attractive on the plate. Suggest adding a few strips of roasted red pepper for a more pleasing presentation & next time I will slightly reduce the garlic.
Anne Silvers Lee
I am always looking for new mushroom recipes since my husband loves them. Unprompted, he said “this is delicious.” Different from the usual (though good) ragouts. Yes, serve with kimchi, which can add the missing color someone commented on). Along with a sprinkle of cilantro. This was super easy to put together.
mimi
Green bell pepper in galbi? This raised my Korean eyebrows so used broccoli florets instead - done at 10 mins w scallions so took this pan out. Used king oyster, oyster and shiitake for mushrooms. Very delicious but the portions are small - more like 2.5-3 servings. If you haven’t tried king oysters it’s worth seeking out - the texture and flavor are unique and superb. Just tear them into bite size pieces and you’re good
abe herman
super fast to prep and REALLY tasty. Definitely a repeat for me, but with some minor tweaks:- add more bell pepper and scallion. There wasn't a very good ratio to the mushrooms.- pull the peppers and scallions a bit before the mushrooms because they cook down faster.- cut down on the neutral oil used for the sauce. - pro-tip: Don't skip on the kimchi. Adds a great flavor to the dish.
Pat Kapp
Very interesting & delicious, with modifications. Instructions are confusing, not accurate on cook times - too long. I recommend not to add the scallions until the broil stage - which should only be 2-3 minutes. I roasted 3 bell peppers, instead of 1, and I added a finely minced jalapeño for a fresh kick.
Saramarmos
Made this with freshly foraged matsutake and was amazing. Used red onion instead of green because it’s all I had. I was worried about roasting the matsutake tossed in oil, but it was fantastic and the flavor shone through. Might make 1.5x the sauce next time. Lovely and easy, great way to showcase such a great wild mushroom.
Vanessa
Next time I’ll use two or three bell peppers, and will give the pepper/scallion sheet less time in the oven so the scallions aren’t totally charred. Don’t skip the kimchi!
mel b
The times were perfect for my oven. Added extra garlic because my soul wants that and it was delicious. I’d like to add some thick sliced regular onions next time. I’d do this again, for sure
Genevieve
This was exceptionally good, very rich and satisfying. We made it with a mixture of creminis and maitakes and roasted them til they got well browned (before the broiler) step. I know that for others the vegetables faster than the recipe says but we had the opposite experience—crappy rental apartment oven doesn’t get as hot as it should, I guess. We served with tofu we crisped in the oven, short-grain white rice and sautéed garlicky greens/bean sprouts on the side.
John in Mill Valley
It was great -- I held back on the soy sauce a bit, added a quarter cup of water to the sauce (concerned it was too salty). We may add shrimp or something next time.
Howard
I would go a bit lighter on the sauce. but overall, excellent!!
Nick Griffin
Love this. I live and work in Ktown and am always tempted to stop into all the awesome kbbq spots. Needed a vegan option, and this was perfect. I almost forgot it wasn’t kalbi (: I added red bell peppers. Thanks Kay!
Jenn83
Delicious but you have to do it with the kimchi and rice. Very filling and the sauce is delicious.
deb
Cut down oven timeAdd more green and red peppers Add scallions later so they don’t charMake extra sauce
Name
Adapted this by adding all ready cooked steak and red pepper.Cooked mushrooms for 10 mins then addd the spring onions for a further 8 mins.Mixed in steak and pepper and put under the grill for 5 mins.
Betsy
Loved the flavors in this but the prep as described is fussier than necessary. I cooked the scallions, garlic, and ginger together first, then added the mushrooms and shredded kale (didn't have peppers). Made the sauce separately and poured it over and let it simmer together. Took 20 minutes vs 45. Yum! Next time I will put peanuts on top instead of sesame seeds for more crunch.
Jessica
Cook times were too long and the broil charred everything. I cooked for 18 minutes this time and will adjust to 15 next time with a 1 min broil. Sauce was good but hubby said too salty.
Mike
Made this last night. It was very good, and is the kind of simple base recipe that so easily lends itself to experimentation to make it yours. I definitely look forward to tweaking and iterating on this one over the next few months. The thinner bits of green onion are going to get a bit crispy (read: burned) with a full 20 minutes, especially since they're in for a second pass under the broiler at the end. No big deal. Cook with your eyes, not with the clock.
Vanessa
Next time I’ll use two or three bell peppers, and will give the pepper/scallion sheet less time in the oven so the scallions aren’t totally charred. Don’t skip the kimchi!
Vanessa
Next time I’ll use two or three bell peppers, and will give the pepper/scallion sheet less time in the oven so the scallions aren’t totally charred. Don’t skip the kimchi!
Betty
Agree with one poster about cooking time. Wish I’d read the notes before cooking this.
Saramarmos
Made this with freshly foraged matsutake and was amazing. Used red onion instead of green because it’s all I had. I was worried about roasting the matsutake tossed in oil, but it was fantastic and the flavor shone through. Might make 1.5x the sauce next time. Lovely and easy, great way to showcase such a great wild mushroom.
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