Wagamama is set to launch Lion’s Mane ‘Steak’ Bulgogi, a new addition to its plant-based menu.

This new dish, available from today (3 January), is made from whole plant foods and challenges the notion that plant-based eating compromises enjoyment.

The Lion’s Mane ‘Steak’ Bulgogi is crafted to satisfy steak cravings, with a spiced lion’s mane mushroom ‘steak’ as the centrepiece.

Designed to bring texture, flavour and a visually striking resemblance to traditional meat-based options, the Lion’s Mane ‘Steak’ Bulgogi is served on a bed of udon noodles cooked with aubergine and caramelised onion, featuring a sweet and salty amai miso sauce.

The ‘steak’ is drizzled with Korean barbecue sauce, and the dish is finished with a sprinkle of sesame seeds and garnished with kimchee, spring onion, red chilli and coriander.

Kay Bartlett, chief marketing officer, said; “This January, we’re delighted to launch our new lion’s mane mushroom ‘steak’ dish to excite all guests, whilst also broadening the conversation beyond vegan eating alone with our mind. body. bowl campaign”.

She continued: “In addition to our exciting content series, our activity will be supported with a national radio campaign that reminds us all of the warm and inviting feeling exuded from our Wagamama restaurants and the comforting classic dishes served up by our teams”.

The Lion’s Mane ‘Steak’ Bulgogi adds to Wagamama’s established plant-based menu, which already includes favourites like Vegatsu, Crispy Chilli Mushrooms, Kare Burosu, Bang Bang Cauliflower, Mushroom Yasai Yaki Soba, and more.

The dish showcases the rising popularity of mushrooms, particularly lion’s mane mushrooms, recognised for their functional health benefits. Sourced from an exclusive supplier, Real Fungy based in Wales, the lion’s mane mushroom used in the dish is grown locally.

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