Vegan Korean BBQ: King Oyster Mushroom “Samgyupsal” Bowls by: Kaitlin 0 Comments Jump to Recipe Posted:5/01/2021Updated:4/30/2021 Samgyupsal, or Korean BBQ pork belly, is one of my all-time favorite things to eat.In my quest to make it easier for me to stick to a plant-based diet more often, I’ve transformed my porky favorite into an entirely vegan experience that does the job!  You can’t replace pork…but this comes pretty close!  I’ll be the first one to ardently support a more plant-based diet.  At the same time, I’m not going to lie to you and tell you that the flavor and texture of pork is something that can truly be replicated with just vegetables.Pork fat is one of the earth’s treasures that simply bears no equal.  That said… This.

Gets.PRETTY.CLOSE!  How? Once again, the versatile and delicious king oyster mushroom is coming to save me from my meat-eating ways!!! We use it in plant-forward dishes like my mom’s Soy Butter King Oyster Mushrooms and Sarah’s Spicy King Oyster Mushroom Stir-fry.

The Magic of Liquid Smoke The trick to mimicking the taste and texture of pork in this recipe is twofold.The first is liquid smoke.This is a wonderful ingredient to have in your vegan / plant-based arsenal, as it gives you that satisfyingly smoky flavor that often accompanies grilled meats.  It’s a little trick on your brain, and a little goes a really long way.

Slip some into the mushroom marinade, and us

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