This Vegan Bulgogi – Korean BBQ Beef is simple to prepare, adaptable, and made using pantry staple items. All you need to do is combine everything in a skillet and serve it with rice.
Ingredients
- 12 ounces seitan or tempeh, thinly sliced
- 1/4 cup soy sauce or tamari (for gluten-free option)
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar or coconut sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 small onion, grated or finely chopped
- 2 green onions, thinly sliced (white and green parts separated)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon vegetable oil (for cooking)
Instructions
- In a bowl, mix together the soy sauce, sesame oil, brown sugar/coconut sugar, rice vinegar, minced garlic, grated onion, and the white parts of the green onions.
- Add the thinly sliced seitan or tempeh to the marinade, making sure all pieces are well coated. Let it marinate for at least 30 minutes or longer for better flavor.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated seitan or tempeh to the skillet, reserving the marinade.
- Cook the seitan or tempeh for about 5-7 minutes, stirring occasionally until it’s heated through and slightly browned.
- Pour the reserved marinade into the skillet and continue to cook for another 2-3 minutes until the sauce thickens and coats the vegan “beef” evenly.
- Sprinkle the toasted sesame seeds and the green parts of the onions over the bulgogi.
- Serve the Vegan Bulgogi over steamed rice or in lettuce wraps, and enjoy!
Nutrition Facts
- Calories: 250 kcal
- Protein: 20g
- Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 8g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 300mg
- Calcium: 100mg
- Iron: 3mg
- Vitamin D: 0mcg
- Vitamin A: 50IU
- Vitamin C: 2mg
