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Vegan Bulgogi Beef Veggiekins

Vegan “Bulgogi” Korean BBQ Beef (gluten-free, refined sugar free, oil free option)

  • Author: Remy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: main dishes
  • Method: pan fry

Description

A meatless take on a Korean classic, Vegan “Bulgogi” Korean BBQ Beef. Gluten free, refined sugar free and oil free option.


Scale

Ingredients

  • 12 cups soy curls, rehydrated*
  • 2 cups shiitake mushrooms, roughly chopped or pulsed in food processor until chunky
  • 1/2 small onion, thinly sliced

korean barbeque marinade

  • 1/2 cup gluten-free soy sauce
  • 1/4 cup coconut sugar
  • 1 tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 1/2 tsp black pepper
  • 2 tsp fresh ginger, grated
  • 4 cloves of garlic, minced
  • 1 tbsp red pepper flakes
  • 3 scallions, thinly sliced

optional

  • 1 tbsp arrowroot powder (or sub cornstarch)
  • water

garnish

  • scallions
  • additional sesame seeds

Instructions

  1. In a small bowl, whisk together marinade ingredients and set aside.
  2. Over medium heat, sauté onions until soft and lightly golden and caramelized, then add soy curls and mushrooms to the pan. Cook until mushrooms are soft and lightly glossy.
  3. Add 1/3 of the marinade to the pan and sauté to coat evenly. Add additional marinade as you see fit, tasting to adjust. The marinade will be quite salty, to start with a small amount and add more to taste, if necessary. To thicken the sauce, you can add an arrowroot powder + water mixture (mix water and arrowroot powder in a small bowl first, then add to the pan).
  4. Serve over fresh rice and garnish with scallions and sesame seeds.

Notes

* To rehydrate soy curls, follow package instructions. Most soy curls are rehydrated by simply soaking in water until soft. Once rehydrated, squeeze out any excess water before cooking.

Keywords: korean, asian, lunch, dinner, high protein, gluten free, oil free, soy curls