Vegan Bulgogi

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!