Vegan bulgogi- vegetarian Korean bbq
You found the ideal vegan bulgogi - a delightful Korean dish with a plant-based twist. Enjoy succulent seitan chunks soaked in a sweet and mildly spicy sauce with shredded pear, carrot, peppers, and spring onions for a scrumptious umami taste. Grilled to perfection, the seitan is crispy outside and juicy inside. Pair it with fluffy white rice or kimchi fried rice, steamed bok choy or broccoli, and homemade kimchi for a fulfilling meal. Ready to dive in?
Servings: 4 servings. 1 quart, or 4 cups
Calories: 256kcal
Cost: $9
Equipment
Ingredients
- 3 tablespoons sesame oil
- 3 cups seitan torn into bite-size pieces
- 1 tablespoon minced fresh ginger
- ⅓ cup grated fresh pear
- 2 cloves minced garlic
- 2 teaspoons gochugaru Korean chili flakes
- 2 scallions cut in ½ inch sections
- ⅔ cup julienne-cut carrots
- ½ red bell pepper sliced thin
- 2 tablespoons tamari or soy sauce
- 2 tablespoon Mirin
- 4 teaspoons brown sugar
- ¼ cup water
- 1 teaspoon cornstarch
- 2 teaspoons toasted sesame seeds to garnish
- 1 scallion thinly sliced to garnish
Instructions
- Heat the sesame oil over a high flame in a large skillet. When the oil is hot, add the seitan to the pan. Sauté for 3 minutes until the seitan is lightly browned all over.
- Lower the flame to medium. Add the ginger, grated pear, garlic, gochugaru, scallion, carrots and bell pepper. Sauté for 3 minutes until the peppers are looking glossy and tender.
- Mix together the tamari, mirin, brown sugar, water, and corn starch in a small bowl using the tines of a fork
- Add the scallions and the sauce to the pan, and sauté for about two minutes, stirring until most of the liquid has been absorbed or evaporated
- Garnish with sesame seeds and sliced scallions when serving. I like to serve this with short grain rice, kimchi and steamed broccoli, or bok choy.
Notes
🌡️ High Heat, Quick Sear: Use a large skillet and high flame to quickly sear seitan in sesame oil for 3 minutes until lightly browned, ensuring a flavorful base for your bulgogi.
🥋Sauce Harmony: In a small bowl, whisk tamari, mirin, brown sugar, water, and cornstarch, then add scallions and the sauce to the pan. Sauté for about two minutes, stirring until most liquid is absorbed, infusing the bulgogi with rich, savory flavors.
🎉 Finishing Flair: Garnish with toasted sesame seeds and sliced scallions when serving to add a delightful crunch and a burst of fresh flavor. These finishing touches elevate the visual appeal and taste of your vegan bulgogi.
Nutrition
Calories: 256kcal | Carbohydrates: 16g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 1071mg | Potassium: 152mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4356IU | Vitamin C: 21mg | Calcium: 19mg | Iron: 2mg