Vegan Bulgogi (Korean BBQ Beef)
Spicy, sweet, and savory Vegan Bulgogi (Korean BBQ Beef) made with soy curls. This meatless version of a traditional Korean beef dish is so easy to make and just as tasty as the real thing.
Source: Shane & Simple
Ingredients
Makes 8
Sauce
- 1/2cuptamari
- 6Tbsmaple syrup
- 2Tbsrice vinegar
- 6clovesminced garlic
- 2tspground ginger
- 1/4tspblack pepper
- 2tspcorn starch
Stir-Fry
- 4cupsoy curls
- 1medium onion, thinly sliced
- 4tspKitchen Bouquet Browning & Seasoning Sauce
Directions
- Place the soy curls in warm water and let them soak for 5-7 minutes. Set aside and preheat a large nonstick skillet over medium-high heat. While the soy curls soak and the pan heats up whisk all of the marinade ingredients (except the Kitchen Bouquet Browning & Seasoning Sauce) together in a small bowl and set aside.
- Once the soy curls are done soaking, drain, and set aside. You could also lightly squeeze them to remove extra moisture if you wish.
- Sauté the onions until they are soft and lightly caramelized. Use 1-2 tablespoons of water or low-sodium vegetable broth to prevent sticking if needed. Add the soy curls to the skillet, lightly toss with the onions, and cook for another 2-3 minutes. Pour the marinade over the soy curls, stir until everything is evenly coated, and the sauce begins to thicken.
- Lower the heat, add the Kitchen Bouquet if using, stir and coat evenly, and cook for 2-3 more minutes stirring occasionally.
- Serve over cooked rice and garnish with chopped green onions and sesame seeds.
