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

¼ 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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