Korean Bulgogi VegBeef

Over the past week, I’ve been craving savory succulent meaty Asian meat dishes and was motivated to learn to make tasty bulgogi beef.  After a few test trials, and some help from the internet, I was able to create super succulent, crispy yet soft, and incredibly delicious vegetarian bulgogi beef.  I started from the Bulgogi Beef recipe on the Damn Delicious website and modified it to meet our vegetarian diet.  The sauce by itself was finger licking good.  Warning, this recipe is very time-consuming to make, but oh the resutls are amazing, you won’t believe that you’re not eating meat.  After we made it once, we made it a second time the very next day, quadrupling the batch.

Deniz made a cool video showing the cooking process.  It’s available below, or at Youtube at this link.

Ingredients:

  • 3.5 oz dried TVP slices
  • 2 T corn starch
  • 2 T cooking oil
  • 2 green onions, chopped
  • 1/4 t sesame seeds

Marinade:

  • 1 T mushroom seasoning
  • 1 t soy sauce
  • water, enough to cover the cooked TVP slices

Sauce:

  • 1/4 cup reduced sodium soy sauce
  • 2 T light brown sugar
  • 2 T toasted sesame oil
  • 3 cloves garlic, minced
  • 1 T freshly grated ginger
  • 1 T gochujang (Korean red pepper paste)

Instructions:

Prepare the ingredients as described above in the ingredients list.

Place the dried TVP slices in the Instant Pot.  Cover with enough water to cover the slices.  The slices may float, so push them down with a spatula to wet them.  Cook the TVP slices on high pressure for 1 minute.  After cooking is complete, allow the cooking TVP to stay in the Instant Pot for another 10 minutes to be come really soft.

Mix the Marinade ingredients together in a large bowl.  Mix the Sauce ingredients together in a medium bowl.

Drain the TVP in a colander and rinse with cold water.  Squeeze any additional water out of the slices with your hands to get rid of the gluten-tasting liquid. Continue working to get rid of the gluten taste by soaking the TVP in fresh water and then squeezing the water out 2 or 3 more times.

Place the drained, cooked TVP in the Marinade.  Allow the TVP to sit in the marinade for at least 30 minutes, several hours is desired.  If marinading for several hours, put it in the refrigerator.

Squeeze the marinade out of the TVP slices and place the squeezed TVP slices in a large bowl.  Sprinkle the 2 T of corn starch over the squeezed TVP slices with as even a coat as possible, and mix to get as much of the surface area of each TVP slice coated.

Heat 2 T of cooking oil in a large flatbottomed non-stick pan over high heat.  Place the dusted TVP slices in the hot oil, separate the slices, and spread each slice out so that as much TVP surface area is touching the hot pan as possible.  Leave the TVP in the pan without stirfrying it until it is browned (around 3 minutes).  Flip the TVP over and allow the other side to cook until browned.

Add the chopped green onions to the pan.  Stir for 30 seconds.  Then add the Sauce to the pan.  Stir to evenly coat for 30 seconds.  Add the sesame seeds to the pan and stir to evenly coat.  Serve.

 

 

 

 

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