Korean BBQ Dinner Party – Pt.2 Bulgogi

This has to be my favourite seitan recipe, in fact I eat it about once a week. The pear and brown sugar caramelize when you fry it and give a texture and taste of real meat. You’ll swear tBulgogi in Rice Bowl here is beef fat in the protein.

This dish is best served with sticky rice and broccoli. Don’t be intimidated about making sticky rice it’s so easy to make on the stovetop you’ll wonder why you haven’t before. Also the broccoli doesn’t have to be fancy either, I usually just steam it and add a little soy sauce and sesame seeds to finish it off.

Try it and let me know how it works out!

 

Bulgogi

Ingredients

4 pieces/servings of beef seitan

1 crushed pear

ΒΌ cup leek leaves

2 cloves of garlic

2 tbs soy sauce

2 tbs brown sugar

1 tbs toasted sesame oil

1 tbsp coconut oil

Directions

In a food processor combine pear, leek, garlic, soy sauce, brown sugar and sesame oil. Pulse until smooth.

Finely slice seitan and combine with marinade. Rest anywhere from 30 minutes up to 24 hours.

Heat a pan and oil, cook seitan on medium heat until browned. Serve with rice and broccoli.

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Korean BBQ Dinner Party- Pt.1 Mandu

Last week I was watching a tv show about dinner parties and I was struck with an idea for my blog. I thought I should be doing vegetarian dinner party meal plans. It’s something that I’ve thought a lot about especially when I initially cut meat out of my diet. So I’m starting with a three part Korean BBQ theme. It’s very simple and the main really tastes like your eating animal fat on the barbecue steak.

Today I’m starting with the appetizer, Mandu. Mandu means dumpling in Korean and is traditionally served with equal parts vinegar and soy sauce for dipping. I find it tastes better smothered in sweet chili sauce but if you want to remain authentic use the soy-vinegar sauce.

Making your own dumplings may seem overwhelming but after you make your first batch it gets faster and faster. Just remember to purchase dumpling wrappers they are thicker than wonton wrappers and will prevent a meltdown in the kitchen. Also these freeze really well but there is a trick to it. Place the freshly made dumplings on parchment paper and place directly in the freezer. Once they are frozen you can place them in a ziplock bag and cook from frozen.

Anyways enough talking and more cooking!

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Mandu

10 Shitake Mushrooms

3/4 cup Portobello Mushrooms

3 cloves of garlic

1/3 cup leek

1 tbsp sesame oil

1 tbsp soy sauce

Dash of salt

1 tsp sugar

30-40 dumpling wrappers

Small glass or bowl of water

1 tbsp coconut oil (or whatever you have on hand)

Directions

Re-hydrate shitakes in warm water for 45 minutes to an hour.

Once shitakes are re-hydrated place in a food processor with Portobello mushrooms, leeks and garlic. Once mixture is finely processed transfer to a bowl.

Add sesame oil, soy sauce, salt and sugar to mushrooms and mix well.

Add a small spoonful of mixture into the center of the wrapper and fold in half. Use water from the cup or bowl to seal the edges.

Place finished dumpling on a parchment lined baking sheet, making sure not to allow the dumplings to touch.

Once all the dumplings are made heat a pan with oil and place dumpling in the pan. Brown each side and then add a splash of water and cover for 3 minutes. Turn the dumplings and cover for another 3 minutes.

Remove from heat and serve with a dipping sauce.