Korean BBQ Bulgogi Strips – By Chef Karen McAthy

1 minute read

A Korean-inspired bulgogi made with Maia Farms’ oyster mushroom pea-based Form™ Strips. Rich, savoury, and perfectly caramelized, this simplified version of a Korean BBQ favourite showcases how Maia’s clean-label ingredients absorb flavour beautifully—no prehydration required. The result: tender, high-protein strips with deep umami and satisfying bite.

Level

Easy

Total

40 minutes

Active

15 minutes

Servings

4 servings

Ingredients

2 cups Maia Farms Form™ Strips (maiafarms.com)
2 tbsp sesame oil
½ cup Korean bulgogi sauce (or homemade—see below)
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine (or mirin)
1 small apple, grated
2 cloves garlic, minced
1 tsp grated ginger
½ tsp black pepper
1 tsp sugar (optional, to balance flavor)
1 tbsp neutral oil (if needed)
Cooked white rice, for serving
Vinegared cucumbers and fresh cilantro, for garnish

Homemade Bulgogi Sauce (optional):
Combine rice wine, dark and light soy sauce, grated apple, black pepper, ginger, garlic, and a small pinch of sugar. Whisk together and set aside.

Cook's Notes

Maia Farms’ oyster mushroom pea-based Form™ Strips deliver an incredible meat-like texture and rich umami that stands up beautifully in marinades and sauces. The key is simplicity—no prehydration needed. Just toss, simmer, and enjoy. High in protein and fibre, this dish is proof that plant-based eating can be bold, flavourful, and effortless.

Directions

Watch how to make this recipe.

Heat the pan: Place a large skillet over medium heat. Add sesame oil and allow it to shimmer.
Add Maia Form™ Strips: Toss in the dry strips—no prehydration needed. Stir gently to coat in oil. Heating them in oil first helps the fat penetrate and prevents a spongy texture while enhancing flavor absorption.
Add sauce: Pour in the bulgogi sauce mixture. Stir to coat evenly.
Simmer: Bring the sauce to a gentle boil, then reduce heat and simmer for 30–35 minutes. Stir occasionally until the sauce thickens and the strips are deeply glazed.
Taste and adjust: Check flavor and texture as it cooks. Add a splash of water if needed.
Serve: Spoon over rice and garnish with vinegared cucumbers and fresh cilantro.