Vegan Bulgogi
Introduction
Today’s special dish is Vegan Bulgogi, a delightful and hearty Korean-inspired cuisine that showcases the versatility of plant-based ingredients. This dish is perfect for those who seek the rich flavors of traditional bulgogi without the meat.
Ingredients
- 200g seitan, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon freshly ground black pepper
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon toasted sesame seeds (for garnish)
- Fresh coriander (for garnish)
Instructions
- In a bowl, combine soy sauce, maple syrup, sesame oil, black pepper, and gochujang to make the marinade.
- Add the thinly sliced seitan, onion, garlic, and carrot to the marinade. Mix well to ensure all pieces are coated. Let it marinate for at least 30 minutes.
- Heat a non-stick pan over medium-high heat. Add the marinated seitan and vegetables, and cook for about 6-8 minutes or until the seitan is nicely browned and the vegetables are tender.
- Remove from heat and garnish with chopped green onions, toasted sesame seeds, and fresh coriander.
- Serve hot and enjoy!
Serve this savory Vegan Bulgogi with a side of steamed rice or wrapped in lettuce for a refreshing touch. It’s a wonderful way to enjoy a plant-based version of a beloved Korean classic.
Hiroshi
Nutritionfacts | Calories: 250, Fat: 8g, Carbs: 20g, Protein: 25g |
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Preparation Time | 45 minutes |
Allergy Information | Soy, Wheat, Sesame |