Step 1: Prepare the Bulgogi Marinade

1. Grate the Aromatics: Peel and finely grate the Asian pear, fresh ginger, and mince the garlic cloves. Thinly slice the green onion, separating the white/light green parts from the dark green tops.

2. Combine Ingredients: In a medium-sized bowl, combine the low-sodium soy sauce (or tamari), water, brown sugar, and toasted sesame oil. Whisk vigorously until the brown sugar is fully dissolved.

3. Add Aromatics: Add the grated pear, minced garlic, grated ginger, the white and light green parts of the sliced green onion, gochujang (if using), rice vinegar, and black pepper to the bowl.

4. Whisk to Perfection: Whisk everything together until it’s a well-incorporated, fragrant marinade. Take a moment to smell it—this is the scent of the incredible meal to come! Set aside.

Step 2: Prepare and Marinate Your Chosen Protein

• If using Mushrooms: Wipe the mushrooms clean with a damp paper towel (avoid washing them as they’ll absorb too much water). Slice them into uniform 1/4-inch thick pieces. Place them in a large bowl or a reusable silicone bag.

• If using Tofu: Ensure your tofu is well-pressed. Slice it into thin planks or crumble it. Place it in a shallow dish for marinating.

• If using Tempeh: Steam the block for 10 minutes, then slice thinly. Place it in a shallow dish.

1. Marinate: Pour about two-thirds of the prepared marinade over your chosen protein. Gently toss to ensure every piece is coated. Reserve the remaining one-third of the marinade—this will become your finishing sauce.

2. Rest and Absorb: Let the protein marinate for at least 30 minutes at room temperature. For a deeper, more intense flavor, you can marinate it in the refrigerator for up to 4 hours (especially recommended for tofu and tempeh).

Step 3: Cook the Vegetarian Bulgogi

1. Heat the Pan: Place a large skillet, cast-iron pan, or wok over medium-high heat. A cast-iron pan is highly recommended as its ability to retain high, even heat is key to getting a beautiful sear and caramelization.

2. Add Oil: Once the pan is very hot (a drop of water should sizzle and evaporate instantly), add 1 tablespoon of neutral oil.

3. Sear in Batches: Add the marinated protein to the hot pan in a single layer. Do not overcrowd the pan. Cooking in batches is crucial. Overcrowding will steam the protein instead of searing it, and you’ll miss out on the crispy, caramelized edges.

4. Cook Undisturbed: Let the protein cook undisturbed for 2-3 minutes on the first side, until it develops a deep brown color and releases easily from the pan.

5. Flip and Finish: Flip the pieces and cook for another 2-3 minutes. If using mushrooms, they will release some water initially; continue to cook until that water evaporates and the mushrooms begin to brown and caramelize.

6. Repeat: Remove the first batch and set it aside. Repeat the process with the remaining protein, adding a little more oil if needed.

Step 4: Create the Finishing Sauce and Assemble

1. Reduce the Sauce: Once all the protein is cooked, return it all to the skillet. Turn the heat down to medium. Pour the reserved one-third of the marinade into the pan.

2. Simmer and Thicken: Bring the sauce to a simmer and let it cook for 1-2 minutes, stirring constantly to coat the protein. The sauce will thicken slightly and become a glossy glaze.

3. Final Touches: Turn off the heat. Stir in the toasted sesame seeds.

4. Assemble the Bowls: Start with a generous scoop of warm rice in each bowl. Top with a hearty portion of the hot vegetarian bulgogi. Arrange your desired toppings around the bulgogi, and garnish with the reserved dark green parts of the scallions.