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Vegan Korean Bulgogi

  • Thinly sliced seitan
  • 1 cup korean rice syrup
  • 1 tablespoon sugar
  • 2 tablespoon soy sauce
  • 1 garlic head, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon mushroom powder
  • 1 teaspoon black pepper
  • 1 onion, sliced
  • 1 jalapeño, sliced (optional) 

 

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To make the bulgogi sauce, mix the rice syrup, sugar, soy sauce, sesame oil, mushroom powder, garlic and black pepper into a bowl. 

Lay the seitan at the bottom of your container. Top with onions and lightly dress the seitan with sauce. Add jalapeño if you want. Repeat. Layer them like you would lasagna. Keep the seitan marinated for about 12 hours before serving. 
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Korean bulgogi goes well with lettuce wrap topped with green onion salad. First, get the lettuce and add a little rice. Top it with bulgogi and the green onion salad. Click here for the green onion salad recipe. Enjoy~

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