Vegan Bulgogi with Shiso

Name: Vegan Bulgogi with Shiso
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Korean
Ingredients: 1 tbsp doenjang (fermented soybean paste, different from miso); 1-2 tsp gochujang (use 2 if you like it spicy); 1 tsp toasted sesame oil; 1/2 tsp sugar; 1 tsp toasted sesame seeds; 1 clove garlic, finely minced; 1 spring onion/scallion, finely minced; 1 package vegan ground meat (340 g), I used Beyond beef (Beyond is GF!); 3 green onions, finely diced (whites and greens separated); 3 tbsp soy sauce (use tamari to keep this gluten-free); 1 tbsp brown sugar, packed (or 1 tbsp oliosaccharide if you have it); 1 tbsp rice vinegar; 3 cloves garlic, minced; 1/2 inch ginger, grated (about 1/2 tsp); 1/2 tsp ground black pepper; Toasted sesame seeds; Perilla or shiso leaves (perilla is more traditional); Steamed rice; Kimchi (I didn't have anymore T_T); Pickled radish (danmuji)

Instructions

Prep:15minCook:15min

This is one of my favourite savoury Korean dishes! The bulgogi can be used on rice in a Korean bento, or you can serve it with perilla leaves and lettuce for a wrapped situation (like KBBQ!) The herbaciousness and bitterness of the shiso adds such complexity and balance to the salty sweet bulgogi, I hope you love it as much as my friends and I did :)

Updated at: Wed, 21 Feb 2024 23:38:40 GMT