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Attempt a vegan bulgogi that honors the savory, candy, smoky caramelized goodness of the unique Korean BBQ beef. Soy curls make the proper meaty substitute. Discover ways to make a gochujang based mostly sauce so flavorful, even rib-eye devotees shall be coming again for seconds. Critically, this dish is on level! Make it at dwelling in simply 25 minutes.
Why This Recipe Works
- Soy curls mimic meat in the easiest way. Hearty and meaty – however 100% vegan.
- Conventional Korean flavors. Punchy, savory, candy and smoky.
- Versatile. Good over rice – or use for ssam (Korean lettuce wraps).
What’s Bulgogi
Bulgoigi is thinly sliced Korean BBQ beef, marinaded in gochujang, soy, sugar and pear – then grilled till flippantly caramelized. It’s savory, candy and has a touch of spice.
Easy methods to Make it Vegan
For this vegan model, we’re preserving the Korean flavors as conventional as doable. Nonetheless I’m utilizing soy curls as an alternative of the standard beef. And, as an alternative of marinating the protein, I’m making a gochujang, sugar and soy based mostly sauce that shall be sauteed alongside the soy curls. It was vital to me that this vegan bulgogi honored the assertive flavors and meaty textures of the unique dish. You’re gonna love this one!
Vegan Bulgogi Components
Scroll to the underside of this web page for the total recipe!
- Soy Curls or Soy Strips: That is soy based mostly protein that, as soon as rehydrated, has a chewy texture and look similar to hen. These are the soy strips I used for this vegan bulgogi.
- Cooking Oil: Use a impartial oil like vegetable or grapeseed oil.
- Onion: Sliced into skinny half moons, the onions soak within the bulgogi sauce and add a delightful sweetness to the dish.
- Sesame Oil and Sesame Seeds: Toasty and nutty. Use the seeds as a garnish. And add the sesame oil to the pan after you’ve turned the warmth off, simply earlier than serving.
- Inexperienced Onions: Finely chopped scallions ship a pointy perfume and crunch.
- Floor Black Pepper: To style.
Professional Tip Rehydrate your soy curls (or soy strips) in heat vegetable broth as an alternative of water for an added savory component.
Bulgogi Sauce
- Soy Sauce: For salt and umami.
- Brown Sugar: Use uncooked brown sugar in the event you can.
- Gochujang: That is Korean chili pepper paste. It’s salty, candy, barely spicy – with an umami funkiness. Take into account it the spine of the Korean taste palate. Seize gochujang on Amazon.
- Mirin: Barely candy and tangy.
- Grated Apple: Grated Asian pear and Korean pear are routinely utilized in beef bulgogi marinade. However apple works simply in addition to a brilliant taste component – and is less complicated to search out on the grocery retailer. Use whichever you favor.
- Garlic: 2 cloves, minced.
- Cornstarch: You simply want a teaspoon as a thickener for the sauce.
Different Meat Substitutes You Can Use
I normally use soy curls (or strips) for this plant based mostly bulgogi recipe. They mimic the form and texture of meat tremendous effectively. However listed here are just a few different meaty vegan ideas.
- Tofu Cutlet: Agency tofu that’s been fried till golden brown. Slice the block into strips earlier than utilizing.
- Younger Jackfruit: Also referred to as younger inexperienced jackfruit. Discover it within the canned part at Asian grocery shops. Don’t use recent, ripe jackfruit.
- Past Steak: These are very meaty strips manufactured from wheat gluten and faba bean protein. Most likely closest to the flavour of precise beef.
- Vegan Floor Beef: If you happen to use a vegan floor beef product, it is going to absorb the sauce shortly. Have additional bulgogi sauce readily available simply in case.
Whereas conventional Korean bulgogi is made with beef, don’t fear if the meat substitute you select seems like hen – or not like meat in any respect.
Easy methods to Make Vegan Bulgogi
- Rehydrate the soy curls in a bowl with heat water or broth in accordance with the directions on the package deal. Then drain.
- Whisk the entire sauce elements collectively and put aside.
- In a big skillet or wok over medium excessive warmth, add the cooking oil and the onions and cook dinner for 3 minutes.
- Add the soy curls and saute for 4 minutes.
- Then add half of the sauce and stir for 1 minute. After a minute, add the remaining sauce, stir and switch off the warmth.
- Add the sesame oil, sesame seeds and stir effectively.
- Switch to a serving plate and prime with inexperienced onions and black pepper. Serve sizzling.
Recipe Variations
Tailor this vegan Korean bulgogi to your particular tastes with just a few simple tweaks.
- Make it spicy. The one reasonably spicy ingredient on this recipe is the gochujang. Whereas gochujang has a little bit of a chunk, it’s pretty delicate by way of precise warmth. Take it up just a few notches with gochugaru (dried Korean purple chili pepper flakes) – for an excellent stability of smoky and spicy.
- Go sweeter or much less candy. Simply use roughly brown sugar within the sauce. You can even use monk fruit sweetener or agave nectar.
- Marinate the soy curls for extra umami. You possibly can simply infuse much more taste into the soy curls with a fast soy sauce marinade. After rehydrating and draining the soy curls, place them in a meals storage bag with 2 tablespoons of soy sauce for 10 minutes. Discard the marinade earlier than cooking.
Serving Vegan Bulgogi
Pair this recipe with a easy bowl of completely steamed white or brown rice.
And once I’m feeling notably motivated, I like utilizing this soy curl bulgogi to make vegan ssam. To make your personal ssam, simply wrap the bulgogi inside leafy lettuce leaves like purple leaf lettuce or romaine. Parilla leaves work too. Then dip in these parcels in loads of home made ssamjang. Scrumptious!
After all, it’s not a full-on Korean meal and not using a few banchan (Korean facet dishes). Listed here are some banchan that pair effectively:
Storage
Cowl and refrigerate leftover bulgogi for as much as 3 days.
- Reheat leftovers within the microwave.
- If you wish to recapture the recent out of the pan taste, prime reheated leftovers with freshly chopped scallions, a lightweight drizzle of soy sauce and a tiny little bit of sesame oil.
Steadily Requested Questions
Solely mildly spicy. The one supply of warmth is from gochujang (Korean purple chili paste). Gochujang is extra savory, funky and candy total. This vegan bulgogi recipe is ideal for individuals who love genuine Korean flavors, however could also be delicate to spice.
It may be. However you’ll need to make a pair adjustments. First, sub out the soy sauce within the recipe and use tamari or liquid aminos as an alternative. Second, most mass produced gochujang incorporates barley malt powder, which isn’t gluten free. A straightforward workaround is to make your personal gochujang. Right here’s a fast home made gochujang recipe you possibly can comply with. However heads up: that gochujang recipe incorporates honey (which isn’t vegan). You should utilize agave nectar as an alternative in the event you favor to make it each vegan and gluten free.
Sesame oil has a low smoke level. It’s an excellent flavoring oil, however not an excellent cooking oil. The fragile, nutty taste can shortly flip bitter if it will get too sizzling.
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Vegan Bulgogi
Prep Time: quarter-hour
Prepare dinner Time: 10 minutes
Complete Time: 25 minutes
Yield: 4 servings 1x
Class: Important
Methodology: Skillet
Delicacies: Korean
Weight loss plan: Vegan
Description
This vegan bulgogi has the trademark savory, candy, smoky caramelized goodness of the unique Korean beef. 100% plant based mostly and prepared in 25 minutes!
Components
Items
Scale
Directions
- Place the soy curls in a bowl with heat water and let sit for 5-10 minutes (comply with particular rehydrating directions within the package deal).
- Whisk all of the elements for the sauce in a bowl and put aside.
- Drain the soy curls and set them apart.
- In a big skillet over medium excessive warmth, add the oil and swirl it to coat the floor evenly.
- Add the onion and saute for 3 minutes.
- Add the soy curls and cook dinner for 4 minutes.
- Add half of the sauce and stir for 1 minute.
- Add the remaining sauce to the skillet and stir.
- Flip the warmth off, add the sesame oil and sesame seeds, and stir.
- High with inexperienced onions and season with floor black pepper. Serve with rice.
Notes
You possibly can cowl and retailer leftovers within the fridge for as much as 3 days.
Vitamin
- Serving Measurement: 1 serving
- Energy: 267
- Sugar: 13.2g
- Sodium: 516mg
- Fats: 12.7g
- Saturated Fats: 1.1g
- Unsaturated Fats: 5.9g
- Trans Fats: 0g
- Carbohydrates: 25.4g
- Fiber: 8.4g
- Protein: 18.4g
- Ldl cholesterol: 0mg
Key phrases: bulgogi, Korean BBQ
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