vegan bulgogi korean fire meat display image

If you’re looking for a super easy better than takeout weeknight dinner, you’ve found it! This vegan bulgogi is sweet, savory, spicy and packed with flavor and is insanely simple and quick to throw together. I used vegan “beef” jerky here because it most closely resembles the original dish and because it has a delightfully chewy yet tender texture and absorbs the marinade beautifully, but you could easily sub with tofu, tempeh, mushrooms or whichever vegan mock meat you have on hand. Serve with rice or noodles and steamed veg and you’ve got a spectacular dinner. Happy Tuesday! ✨
🔹2 bags (140g) vegan “beef” jerky, I used @noblejerky
🔹1 medium onion, chopped
🔹⅓ cup soy sauce
🔹¼ cup Asian pear, grated
🔹¼ cup maple syrup or agave
🔹3 tbsp water
🔹2 tbsp rice wine vinegar
🔹2 tbsp toasted sesame oil
🔹1 tbsp gochujang (optional)
🔹½ tbsp sesame seeds
🔹2 medium garlic cloves, minced
🔹½ tsp cayenne (optional)
❇️ METHOD ⤵️
🔹In a bowl whisk together all the ingredients aside from the onion and jerky until well combined.
🔹Add the onion and jerky to the sauce and place in the fridge to marinate at least 30 mins.
🔹To cook heat up a skillet then add the jerky along with the marinade. Cook until the sauce has cooked down and caramelized and the vegan beef jerky is tender, ~15 mins. Remove from heat and serve over fluffy rice or your carb of choice with a side of your favorite veggie. Top with toasted sesame seeds, scallions and bird’s eye chili if you wish. Enjoy!

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