So this recipe's ingredient list calls for Textured Vegetable Protein (TVP) which is dry granules that you need to hydrate prior to using, but the instructions identify Ground Round which is already a wet product (a direct ground beef substitute).
You need to hydrate TVP prior to cooking, and without it the recipe would be like cooking sand. I can't recommend this recipe as written, but if you hydrate the TVP first then it is a delicious and cheap alternative to ground beef for this bulgogi recipe.
