How spicy is this recipe?

Only mildly spicy. The only source of heat is from gochujang (Korean red chili paste). Gochujang is more savory, funky and sweet overall. This vegan bulgogi recipe is perfect for people who love authentic Korean flavors, but may be sensitive to spice.

It can be. But you'll have to make a couple changes. First, sub out the soy sauce in the recipe and use tamari or liquid aminos instead. Second, most mass produced gochujang contains barley malt powder, which is not gluten free. An easy workaround is to make your own gochujang. Here's a quick homemade gochujang recipe you can follow . But heads up: that gochujang recipe contains honey (which isn't vegan). You can use agave nectar instead if you prefer to make it both vegan and gluten free.

Why add the sesame oil last, after the heat has been turned off?

Toasted sesame oil has a low smoke point. It's a great flavoring oil, but not a great cooking oil. The delicate, nutty flavor can quickly turn bitter if it gets too hot.

Vegan Bulgogi

Name: Vegan Bulgogi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 cups soy curls; 2 tablespoons vegetable or grapeseed oil; 1 medium onion, thinly sliced into half moons; 2 teaspoons sesame oil; 1 teaspoon sesame seeds; 3 green onions, finely chopped; Ground black pepper, to taste; Cooked white or brown rice, to serve with; ¼ cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon gochujang; 1 tablespoon mirin; 1 small red apple, peeled and grated; 2 garlic cloves, minced; 1 teaspoon cornstarch

Description

My vegan bulgogi has the trademark savory, sweet, smoky caramelized goodness of the original Korean beef. 100% plant based and ready in 25 minutes!

Ingredients

Units Scale

2 cups soy curls
2 tablespoons vegetable or grapeseed oil
1 medium onion, thinly sliced into half moons
2 teaspoons sesame oil
1 teaspoon sesame seeds
3 green onions, finely chopped
Ground black pepper, to taste
Cooked white or brown rice, to serve with

Sauce

1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon gochujang
1 tablespoon mirin
1 small red apple, peeled and grated
2 garlic cloves, minced
1 teaspoon cornstarch

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Instructions

Rehydrate the soy curls. Place the soy curls in a bowl with warm water and let sit for 10 minutes (follow specific rehydrating instructions in the package). The soy curls should be soft. Drain the soy curls and set them aside.
Make the bulgogi sauce. Whisk all the ingredients for the sauce in a bowl and set aside.
Cook the onions. In a large skillet over medium high heat, add the oil and swirl it to coat the surface evenly. Add the onion and saute for 3 minutes.
Cook the soy curls. Add the soy curls and cook for 4 minutes.
Add the sauce. Add HALF of the sauce and stir for 1 minute. Then add the remaining sauce to the skillet and stir.
Final seasonings. Turn the heat off, add the sesame oil and sesame seeds, and stir.
Garnish and serve. Top with green onions and season with ground black pepper. Serve with rice.

Notes

You can cover and store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 267
Sugar: 13.2g
Sodium: 516mg
Fat: 12.7g
Saturated Fat: 1.1g
Unsaturated Fat: 5.9g
Trans Fat: 0g
Carbohydrates: 25.4g
Fiber: 8.4g
Protein: 18.4g
Cholesterol: 0mg