Vegan Bulgogi is a famous Korean cuisine usually made with marinated beef. This dish is a plant-based version. It is made with vegan-friendly protein items such as seitan, mushrooms, or tofu. A number of ingredients, including garlic, low-sodium soy sauce, agave syrup, and ginger are used to create this dish’s distinctive sweet and savory flavor profile. Vegan Bulgogi is a nourishing and delicious dinner option that is protein and fiber-rich. This dish is a great pick for anyone searching for a filling and healthful meal because it is also comparatively low in fat and calories. Let’s begin the recipe with the detailed instructions (discussed below).
STATS
- Course: Main course
- Cuisine: Korean
- Diet: Vegetarian, gluten-free, Vegan
- Total Time: Thirty-five minutes
- Preparation Time: Twenty minutes
- Cook Time: Fifteen minutes
EQUIPMENT
- One bowl
- A sharp knife
- One small spoon
- Nonstick pan
- Cooking Spoon
- Serving plate
INGREDIENTS
- Oyster mushrooms 16 oz.
- Low-sodium soy sauce 4 tbsp
- Agave syrup two tablespoon
- One tbsp of rice vinegar
- Vegan-friendly gochujang
- Minced garlic cloves 4
- Crushed black pepper 1/4 tsp
- Chopped ginger one tbsp, use fresh
- One tbsp of sesame oil
GARNISHING ITEMS (OPTIONAL)
- Sliced green onion one
- One tsp of sesame seeds
INGREDIENT NOTES AND THEIR ALTERNATIVES
Gochujang:
- A fermented Korean chili paste called gochujang gives food a sweet, spicy, and umami taste.
Mushrooms:
- I used oyster mushrooms to prepare this unique dish. Try this dish with different mushrooms such as King oyster mushrooms, shiitake, or cremini.
Agave syrup:
- Utilize vegan-friendly agave syrup to balance the spicy taste of the dish. You can use maple syrup to reduce the spicy taste.
INSTRUCTIONS
- Add chopped ginger, rice vinegar, gochujang, agave syrup, minced garlic, and low-sodium soy sauce to a normal bowl.
- Mix all spices with a spoon to make a marinade mixture.
- Put aside the marinade bowl.
- At the same time, cut the mushrooms into slices with a knife.
- Then, add mushrooms to the marinade mixture.
- Gently combine all items so mushrooms coat well with the mixture.
- Set aside the bowl of marinated mushrooms for about twenty to thirty-five minutes.
- After that, drizzle sesame oil in a big nonstick pan.
- Warm it with moderate to high burner fire.
- Next, add marinated mushrooms to the pan. Save the extra mixture for later use.
- Cook them for about eleven to fourteen minutes.
- During cooking, mix continuously with a cooking spoon.
- Next, add the extra mixture to the pan.
- Simmer at slow to moderate flame until the mushrooms are soft and properly browned.
- The tasty Bulgogi dish is prepared.
- Shift the warm mushroom to an attractive medium serving plate.
- Decorate the plate with colorful toppings such as chopped green onions, sliced scallions, or toasted sesame seeds.
- Serve the delicious dish with rice and enjoy.
SERVING SUGGESTIONS
- Enjoy this dish with bean sprouts or seaweed salad.
- It can also be served in a bowl of rice with a variety of vegetables such as cucumber, carrots, zucchini, and bok
- choy. Top with a gochujang drizzle, like bibimbap, a well-known Korean dish served in a warm stone dish.
- Pair this dish with normal tortillas or steamed vegan-friendly buns.
- Serve it with kimchi, pickled vegetables, or ssamjang (a Korean condiment sauce).
TIPS
- Utilize a variety of mushrooms such as shiitake or oyster mushrooms.
- Choose a good-quality and vegan-friendly gochujang.
- Soak the mushrooms in the marinade mixture for at least forty minutes to absorb the flavors.
- Adjust the quantity of gochujang to control the spiciness level.
- Use only fresh and premium-quality items such as ginger, mushrooms, or garlic.
- Select a low-sodium and top-quality soy sauce for a taste.
STORAGE INFORMATION
Fridge:
- We can save the additional bulgogi dish in a tightly closed box and refrigerate it for three to four days.
Freezer:
- This bulgogi dish is freezer-friendly. Store this dish in a covered plastic vessel and freeze it for two to three months. The taste or appearance of this dish will slightly change after freezing.
FAQs
What kind of plant-based protein is ideal for a Bulgogi dish?
- Tempeh, Seitan, Soy curls, and tofu are great options for this Bulgogi recipe. Additionally, you can add edible mushrooms like Portobello or cremini.
Does this Bulgogi dish have a spicy taste?
- The quantity of gochujang used determines the level of spiciness. We can manage the amount according to taste.
Can we use store-bought marinade?
- Yes, store-bought marinade can be utilized. Creating your own marinade from home guarantees that the dish is vegan-friendly. We can also manage the items to taste.
NUTRITIONAL INFORMATION/SERVING
Per Serving Size one plate
Total servings 4
Total Calories 119 kcal
Carbohydrates 17 g
Protein 6 g
Dietary Fiber 3 g
Total Fat 4 g
Sugar 8 g
Iron 2 mg
Sodium 599 mg
