Vegetarian Bulgogi!

Vegetarian Bulgogi!

Are you a vegetarian wishing you could partake in this amazing Korean dish known as Bulgogi (or Korean BBQ)? Well you are in luck, my friend! Try this recipe today and satisfy all of your asian vegetarian taste buds!

Ingredients

  • 1 package Gardein Beefless Strips (don't use the sauce!)
  • Broccoli to steam / steam in bag broccoli florets
  • 1/2 package of sliced baby bella mushrooms
  • Rice (your choice!)
  • 5 tbsp reduced sodium soy sauce
  • 3 tbsp honey
  • 1 tbsp sugar
  • 1 tbsp garlic
  • 1 tbsp sesame oil
  • 1 sprinkle of ginger powder
  • 1 tsp crushed red pepper
  • 1 tsp korean red pepper powder (optional)
  • 1/2 tsp ground black pepper
  • 1 pack of seaweed (For wraps)
  • 1 tsp toasted sesame seeds

Instructions

Start by cooking your rice. If you don't have a rice maker, you should get one! They're amazing :)

In a bowl, mix the 6 tbsp soy sauce, 4 tbsp honey, 1 tbsp garlic powder, 1 tbsp sesame oil, ginger powder, 1 tsp crushed red pepper, 1/2 tsp black pepper, and 1 tbsp sugar. Stir well until honey is mixed. Set aside.

If using the steam-in-bag broccoli, I recommend preparing it about half way through cooking the "beef."

Heat a pan to medium heat, add some oil (I used peanut + sesame), a little garlic powder, and sauté the Gardein beefless strips for about 10 minutes until they're dark and crispy. When the beef is almost ready, stir in the sliced baby bella mushrooms. Once ready, stir in the bulgogi sauce and mix well for about 1–3 minutes and the beefless strips are fully coated.

Look at that—you're all done!

Enjoy!

Now put everything on a plate, sprinkle some toasted sesame seeds on the bulgogi, and if you're adventurous add some more korean red pepper powder on top of your rice and broccoli. Then use seaweed to wrap the rice and beefless strips—or ditch the seaweed and just enjoy it!

Serves 2 people or 1 if you're super hungry!

Best eaten with a friend :)

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