Shoprite Korean Bbq Flavored Ground Beef
Spicy, sweet, and savory Vegan Bulgogi (Korean BBQ Beef) fabricated with soy curls. This meatless version of a traditional Korean beef dish is so easy to make and but as tasty every bit the real affair. Oil-free and easily made gluten-costless.
I LOVE Korean food! And, before going vegan I ate more than my share of it.
One of my all-time favorite dishes was bulgogi (Korean BBQ Beef). Then, eventually, I knew I would have to detect some way to make a healthy found-based version of it. And, I recall I've succeeded.
I wouldn't say this recipe is authentic but I think it meets all the criteria I was missing: spicy, savory, sweet, and just evidently good. And, the soy curls are the perfect replacement for the meat. Almost too perfect.
All y'all need are ten wholesome and uncomplicated ingredients and about 15 minutes of your time to make one of the best meals of your life. And, I'd be willing to bet no i would ever guess it'south vegan.
This recipe is an easy and excellent mid-week repast. Serve it with some Instant Pot brownish rice and a side oil-free roasted asparagus.
What Is Bulgogi?
Bulgogi literally means, fire meat. Bulgogi or Korean BBQ Beef is often made of sparse marinated strips of sirloin or ribeye and cooked on a barbecue or stove-summit griddle.
It is usually served over or with a side of rice and accompanied by various side dishes like egg soup and Kimchi.
Sometimes it is served with a side of lettuce which is used to wrap a slice of the cooked meat, with a dab ofssamjang, rice, and other veggies like radishes, carrots, and cucumber.
It's very easy to brand this delicacy establish-based past replacing the meat with a number of vegan options. Soy curls, extra house tofu, or even portobello mushrooms are splendid options. You lot could also make a ground beef replacement using TVP which works very well.
Regardless of your meat replacement choice, the most important function of this recipe is the bulgogi sauce. The combination of savory, sweetness, and hot flavors is what brings this recipe to life.
🥘 Ingredients For Vegan Bulgogi
This recipe is so piece of cake to make and requires just x elementary ingredients. And, it's completely oil-gratis.
- Soy Curls: I think this is ane of THE best meat replacements I have ever found. It's whole soy beans, loaded with protein, and has the best texture.
- Onion: when sautéed with this recipe it adds a depth of season and adds a sugariness smoky element likewise.
- Soy Sauce: the salty and savory chemical element of this recipe. Exist sure and use low-sodium soy sauce if possible.
- Sweetener: nearly recipes use sugar or brown sugar. But, pure maple syrup is a great replacement and keeps it natural.
- Rice Vinegar: less acidic than some other vinegars and adds a mellow, sweetness season to marinades. I would not recommend using apple cider vinegar or white vinegar.
- Ginger: for adding brightness and depth of flavour. I used ground ginger but you lot could use fresh ginger if your prefer.
- Garlic: minced garlic is very important flavoring element especially in recipes that use marinades.
- Spice: red pepper flakes black pepper are used for "heat" in this recipe.
- Cornstarch: blend this with the marinade and it will deed as the thickening amanuensis equally the liquid heats upward.
- Kitchen Bouquet Browning & Seasoning Sauce: This is how I got the rich brown color on the soy curls. Kitchen Bouquet is a combination of mixed vegetable stock, spices and herbs and has a savory flavor. Information technology's too very low in sodium. This is completely optional but I love the coloring.
How To Make Vegan Bulgogi
- Place the soy curls in warm water and permit them soak for 5-seven minutes. Set up aside and preheat a big nonstick skillet over medium-high heat. While the soy curls soak and the pan heats up whisk all of the marinade ingredients together and set bated. If you adopt a smooth consistency in the marinade just add together the marinade ingredients to a blender or food processor and blend.
- Once the soy curls are done soaking, drain, and set aside. You could too lightly squeeze them to remove actress moisture if yous wish.
- Sauté the onions until they are soft and lightly caramelized. Use ane-2 tablespoons of water or low-sodium vegetable broth to prevent sticking if needed. Add the soy curls to the skillet, lightly toss with the onions, and cook for another ii-3 minutes. Pour the marinade over the soy curls, stir until everything is evenly coated, and the sauce begins to thicken. Lower the estrus, add the Kitchen Bouquet, and cook for 2-3 more minutes stirring occasionally.
- Serve over cooked rice and garnish with chopped green onions and sesame seeds.
That's all there is to it!
Serving Suggestions
The most common way to relish vegan bulgogi is over rice and topped with scallions or chopped green onions and then garnished with sesame seeds.
Add together a savory vegetable to the side similar Kimchi and it is admittedly amazing!
Here are a few other options yous should try…
- Lettuce Wraps: wrap in romaine or butter lettuce with rice and carrots.
- Vegan Bulgogi Tacos: place the vegan Korean bbq beef in your favorite wrap and top with cucumber and pickeled radishes for an amazing meal.
- Bulgogi Basin: Rice ain't yo' thang? No sweat. Relish this vegetarian Korean beef in a bowl with some steamed broccoli. Perfect!
There's no limit to what y'all tin do with this recipe then get creative and "WOW" everyone with your mad skills.
Additions and Substitutions
- Meat Replacements: soy curls, extra-firm tofu, mushrooms, jackfruit, or TVP
- Spice: I like using red pepper flakes. But, some other options for more flavor and heat would gochujang or chili garlic sauce.
- Sweetener: Brown saccharide, organic cane sugar, or even a blended pear are great alternatives.
- Make Information technology Gluten-Gratuitous: Supplant the soy sauce with low-sodium tamari to make it completely gluten-gratuitous.
Leftovers and Storage
You tin can store leftovers in a sealed or airtight container in the fridge for upwards to 5 days.
How do I know? We've had this recipe for five days straight. Yes, information technology'due south that skillful!
More Like shooting fish in a barrel Vegan Soy Scroll Recipes
I hope you enjoy this vegan Bulgogi (Korean BBQ Beef). Please leave a comment below with a star rating. And, exist sure and share a picture on Instagram with the hashtag #shaneandsimple. I desire to run into your work. Enjoy!
- two cups of soy curls
- ½ medium onion, thinly sliced
Marinade
- ¼ loving cup low-sodium soy sauce (utilize tamari to make gluten-free)
- iii tablespoons of maple syrup
- 1 tablespoon rice vinegar
- iii cloves garlic, minced
- i teaspoon red pepper flakes
- one teaspoon ground ginger
- ½ tsp black pepper
- ane teaspoon corn starch
- 2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce
- Place the soy curls in warm h2o and let them soak for five-seven minutes. Set aside and preheat a large nonstick skillet over medium-loftier heat. While the soy curls soak and the pan heats upward whisk all of the marinade ingredients together in a pocket-sized basin and gear up bated.
- Once the soy curls are washed soaking, bleed, and ready bated. You could also lightly squeeze them to remove extra moisture if you lot wish.
- Sauté the onions until they are soft and lightly caramelized. Use one-2 tablespoons of water or low-sodium vegetable goop to prevent sticking if needed. Add together the soy curls to the skillet, lightly toss with the onions, and cook for another 2-3 minutes. Cascade the marinade over the soy curls, stir until everything is evenly coated, and the sauce begins to thicken.
- Lower the heat, add together the Kitchen Boutonniere if using, stir and coat evenly, and cook for 2-3 more than minutes stirring occasionally.
- Serve over cooked rice and garnish with chopped green onions and sesame seeds.
Notes
Meat Replacements: soy curls, extra-business firm tofu, mushrooms, jackfruit, or TVP
Spice: I like using red pepper flakes. But, some other options for more than flavor and heat would gochujang or chili garlic sauce.
Sweeteners: Brown sugar, organic cane saccharide, or fifty-fifty a blended pear are great alternatives.
You can brand this recipe gluten-free past swapping out the sauce and using low-sodium tamari.
- Prep Time: 10 mins.
- Melt Time: 15 mins.
- Category: Vegan Principal Dishes
- Method: Stove Pinnacle
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: ½ cup
- Calories: 151
- Sugar: 14.5 g
- Sodium: 494.seven mg
- Fat: 3.one yard
- Carbohydrates: 23 g
- Fiber: ii.9 g
- Protein: 8.iv thousand
- Cholesterol: 0 mg
Keywords: bulgogi, Korean bbq beefiness, vegan bulgogi, vegetarian Korean beefiness, burn down meat, Asian inspired
Source: https://shaneandsimple.com/vegan-bulgogi-korean-bbq-beef/
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