In a small bowl, whisk together toasted sesame oil, minced garlic, grated ginger, brown sugar, soy sauce, crushed red chili pepper flakes, and black pepper until the brown sugar dissolves.

Heat a tablespoon of sesame oil in a large skillet over medium-high heat. Add the sliced shiitake mushrooms and sauté for 3–5 minutes until browned and tender.

Pour the prepared sauce over the sautéed mushrooms, add cooked lentils, stir gently, reduce heat to low, and simmer for 5 minutes.

Plate the bulgogi over cooked basmati rice, add steamed broccoli, and garnish with sliced green onions, toasted sesame seeds, and vegan kimchi.