100% Plant Based Vegan Bulgogi
Bulgogi is one of the most exported Korean dishes today. Its origins date back as far 37 BC in the Goguryeo period, however the modern-day version became popularized in the early 20th century when the marinated, charbroiled beef came in favor to Korean royalties. The savory and sweet grilled thinly sliced beef is a staple meal in Korean households and restaurants. It can be eaten in countless ways, from the traditional style of over rice or in wraps with lettuce, to the modern takes like bulgogi burgers at McDonald's, as a pizza topping and even inside tacos. For this recipe we will try to create a very typical and traditional bulgogi to be eaten alongside kimchi, rice, and lettuce. We will also be using Unlimeat Plant Based Meat to bring a vegan take of the traditional meal.
- 4-5 Cloves of Garlic
- 1/2 Large Onion, minced
- 1/3 cup Pineapple / Sour Apple, minced
- 2 Tbsp Plum Extract
- 3 Tb Sasame Oil
- 6 Tb Soy Sauce
- 3/4 Ts Ground Pepper
- 500g Unlimeat Plant Based Meat
- 100g Vermicelli Noodles
- 1/2 Cup Green Onion, Sliced
- 1/2 Large Onion, Sliced
- 1 Pack Shiitake Mushroom
- 1 Medium Sized Carrot, Sliced
- 1 Bowl of Cooked White Rice per Perosn
- 1 Head of Lettuce
- Ssamjang (Optional)
- Cover the vermicelli noodles in water and let soak at least 1 hour before cooking with Bulgogi.
- Mince the pear, onion, and garlic in a food processor. Mix all the marinade ingredients in a large bowl, then add the defrosted [Unlimeat] Plant Based Meat (defrost overnight). Cover and marinade in the fridge for at least 1 hour.
- Slice the green onion, onion and carrot. Separate the enoki mushrooms and mix all the veggies in the marinade. Let marinade with the meat until cooking.
- In a medium sized pan, stir fry the meat and vegetables in batches until the onions are soft and cooked. In the last 1-2 minutes of cooking, add vermicelli noodles.
- Serve with rice, kimchi, lettuce, and ssamjang, using the lettuce to make wraps with all the ingredients.