Ingredients
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1 cup mock meat strips (choose your preferred plant-based brand)
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2 cups cooked brown rice
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1/2 onion, thinly sliced
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1 carrot, julienned
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1/2 red bell pepper, thinly sliced
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2 cloves garlic, minced
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1 -inch piece of fresh ginger, grated
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2 tablespoons soy sauce (or tamari for gluten-free option)
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1 tablespoon gochujang (Korean red pepper paste)
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1 tablespoon maple syrup
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1 teaspoon toasted sesame oil
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1 tablespoon vegetable oil, for stir-frying
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1 Sesame seeds, for garnish
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1 Sliced green onions, for garnish
Directions
Adjust the level of spiciness by adding more or less gochujang according to your taste. You can also include other vegetables like mushrooms or zucchini for added variety. Enjoy your Korean-inspired vegan Bulgogi!
Steps
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1
Done
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In a bowl, whisk together soy sauce (or tamari), gochujang, maple syrup, minced garlic, grated ginger, and toasted sesame oil to create the marinade. Set aside. |
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2
Done
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Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions, carrots, and red bell peppers. Stir-fry for about 3-4 minutes until they begin to soften. |
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3
Done
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Add the mock meat strips to the skillet and continue to stir-fry for an additional 3-4 minutes until the mock meat starts to brown. |
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4
Done
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Pour the marinade over the ingredients in the skillet and stir-fry for another 2-3 minutes until everything is well-coated and heated through. |
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5
Done
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Serve your Vegan Korean-Style Mock Meat Bulgogi over cooked brown rice and garnish with sesame seeds and sliced green onions. |
