Vegan Bulgogi (Korean BBQ "Beef")
This vegan bulgogi swaps the beef for soy curls that are marinated in the most aromatic marinade. Infused with garlic, ginger, black pepper, and toasted sesame oil, this meaty vegan bulgogi is delicious served with steamed rice!
Ingredients
- 1 and 1/2 cup soy curls or shredded vegan chicken or another kind of TVP
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp maple syrup or agave syrup
- 1 tbsp Chinese cooking wine optional
- 1 tbsp toasted sesame oil
- 3 cloves of garlic finely minced
- 2 tsp grated ginger
- 1/4 tsp ground black pepper
- 1/8 tsp Korean chili flakes optional
- 1/8 tsp smoked paprika optional, for a subtle smoky flavor
- 1/2 onion sliced
For topping
- 1/4 cup chopped green onions
- 1 tbsp toasted sesame seeds
Instructions
- Rehydrate the soy curls: Add the soy curls to a large bowl and cover with hot water. Let the soy curls rehydrate for 15-30 minutes.
- Drain and squeeze them to remove the excess water. Rinse them and squeeze them again. Transfer to a deep plate or container.
- Prepare the marinade: In a small bowl, whisk together the soy sauce, sugar, maple syrup, cooking wine, toasted sesame oil, garlic, ginger, black pepper, Korean chili flakes, and smoked paprika if using.
- Marinade: Pour the marinade over the soy curls and toss to coat. Cover with plastic film and let it marinate for about 1 hour or overnight in the refrigerator.
- Sauté: Heat a tablespoon of oil in a large non-stick skillet over medium-high heat. Once hot, add the sliced onions and the marinated soy curls.
- Sauté for 3-5 minutes, stirring regularly until the soy curls are slightly charred. Remove from heat and top with chopped green onions and sesame seeds. Serve with steamed white rice or noodles!
Notes
- Use your favorite meat substitute. This recipe is quite versatile regarding the type of vegan meat to use. You can use shredded vegan chicken, tofurky strips, seitan, or even vegan ground meat. It also works great with tofu strips that have been frozen and then thawed.
- Rinse the soy curls. Rinsing the soy curls helps get rid of the soybean flour taste.
- Fry over high heat. Use high heat to char the soy curls slightly. The caramelization process will create a nuttier and sweeter flavor.
Nutrition
Serving: 1 serving | Calories: 277 kcal | Carbohydrates: 29.4 g | Protein: 12.8 g | Fat: 11.9 g | Saturated Fat: 1 g | Sodium: 1386 mg | Potassium: 115 mg | Fiber: 3.8 g | Sugar: 20.1 g | Calcium: 43 mg | Iron: 4 mg