Today, I woke up super early(earlier than yesterday!), so I spent a quite bit of time in kitchen! Of course watching some Korean show, the tile is “Roommate”. It’s my recent fav Korean entertain show, so if you haven’t check it out yet, you should! It’s super fun show! A bunch of Korean celebrities living in a house together and showing how they live their life as normal people. Very interesting.
So, today after clean up kitchen, I deiced to take a hot bath and while I was taking the hot bath, I just came up with this idea for dinner! Vegan Bulgogi! I made this once like a couple years ago, but then I’ve never shared/remade the dish since. I have no idea why because it’s super fun, easy, simple and delicious dish!
Bulgogi is one of the most popular dishes from Korea. Bul means fire, Gogi means meat- mean meat cooked on strait fire heat. Like grilling! Now days Bulgogi means Korean BBQ/Korean marinated beef. Whatever it is only one thing is very clear about this dish. Super Freaking DELISH! So, why not vegans and vegetarians enjoy this yummy Korean signature flavor, right? So here I am, made vegan bulgogi once again and sharing the recipe!
It’s light, full of flavor and tons of texture!
Hope you guys give it a try!
- 2 Tbs. Soy sauce
- 2 Tbs. Agave nectar, honey or sugar
- 1 Tbs. Sesame oil
- 1 tsp. sesame seeds
- 3 Cloves garlic, minced (approximately 1Tbs.)
- 2 Tbs. cooking oil
- 1/2 block ( 6oz.) of firm/extra firm tofu, warp in paper towel for 5 min to get rid of excess water then cut into 1/2"x1/2" cubes (If you are using only tofu, use whole 14oz. block)
- 3 cups (8 oz.) Beech mushrooms (You can substitute to any other mushrooms)
- 2 green onions, chopped
- In a small mixing bowl, combine soy sauce and next 4 ingredients(until minced garlic), set aside.
- Heat a large skillet over medium hight heat; add oil and swirl to coat. Add tofu cubes carefully and spread out evenly. Toss or stir around every 2 to 3 minutes so they will brown up evenly about 7 to 8 minutes. If it takes too long, increase heat to high.
- When tofu browned up all sides, add mushrooms and combine with tofu. Cook for 3 minutes, but don't stir too much- so mushrooms will turn nicely golden brown.
- Stir in sauce we made earlier, cook for a minutes. Moisture should evaporates quick.
- Remove from heat, and stir in green onion.
- Serve with warm cooked rice and sprinkle with some sesame seeds and green onion right on top if you have any.
- Tofu and mushrooms needs a bit more patient to be golden brown, so let them do their magic in the skillet!