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Vegan Bulgogi Sandwich

  • Author: Brand New Vegan
  • Prep Time: 60 min
  • Cook Time: 10 min
  • Total Time: 1 hour 10 minutes
  • Yield: 2-4 servings 1x
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: Korean, Asian
  • Diet: Vegan


I marinated some mushrooms to make this Vegan Bulgogi Sandwich and wow - it was beyond amazing. The combination of sweet, savory, and spicy makes my mouth water just thinking about it. Possibly my new favorite sandwich!


Units Scale
  • 2 large portobello mushroom caps (6 oz)
  • 1 pkg sliced shiitake mushrooms (5 oz)


  • 1/4 cup low-sodium soy sauce
  • 3 cloves minced garlic
  • 2 Tbs mirin
  • 1 Tbs maple syrup
  • 1 Tbs rice vinegar
  • 1 Tbs gochujang
  • 1 tsp toasted sesame seeds
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger
  • 1/4 tsp black pepper


  • 1 Tbs gochugaru
  • 1 Tbs freshly-squeezed lemon juice
  • 2 tsp maple syrup


  • green bell pepper
  • tomato
  • red onion
  • scallions
  • cilantro or parsley


  1. Prepare the cheese sauce according to the recipe link if using - otherwise skip to step 2
  2. Clean and slice the mushrooms.  Slice the caps into 1/2" thick strips.  Add to a 1-gallon ziplock.
  3. Whisk all marinade ingredients and pour over mushrooms.  Seal and let sit 30-60 minutes.
  4. In a separate bowl - whisk the sauce ingredients together - set aside
  5. Prep the veggies by slicing a tomato, 1 green pepper, 1/4 red onion, 1 scallion
  6. Prep the sandwich roll by slicing it in half and lightly toasting
  7. Cook the mushrooms and marinade in a large skillet over high heat.  Stir frequently until most of the liquid has evaporated away.
  8. Assemble sandwich by spreading both slices of roll with either cheese sauce or spread of your choice, followed by the red onions.
  9. Layer green bell pepper strips, tomato slices, and cilantro on one half
  10. Layer mushrooms, scallions, and a little sauce on the other half
  11. Put the 2 halves together and enjoy
  12. Note:  it IS a messy sandwich!  (but sooo good!)

Keywords: vegan bulgogi