Bulgogi Tempeh

A super quick and tasty protein to serve in ssam (Korean lettuce wraps) or kimbap, or alongside Korean favourites like kimchi jjigae.

Prep Time5

Cook Time20

Course: Dinner

Cuisine: Korean

Keyword: bulgogi, Korean, tempeh, vegan, easy, quick, 30 min

Servings:

Calories: 207kcal

Oil for shallow frying about 1/2 inch or 1 cm in your pan
250 g tempeh 1 block, cut into 2x1 inch inch slices
3 tbsp soy sauce use tamari for gluten-free
3 tbsp sweetener of choice I use oliosaccharide or green plum syrup/maesil cheong
1.5 tbsp rice vinegar
1 tbsp sesame oil
4 cloves garlic minced
1/4 tsp ground pepper
Optional: 1/2 tsp MSG
Toasted sesame seeds to garnish

In a heavy skillet, bring about 1/2 inch or 1 cm of oil to medium heat
Oil for shallow frying
Add the sliced tempeh and fry on both sides until golden. Remove from oil and let drain on some paper towel. I did two batches to cook the full sliced block.
250 g tempeh
In a bowl, combine soy sauce, sweetener, rice vinegar, toasted sesame oil, minced garlic and ground pepper. (Add MSG if desired)
3 tbsp soy sauce, 3 tbsp sweetener of choice, 1.5 tbsp rice vinegar, 1 tbsp sesame oil, 4 cloves garlic minced, 1/4 tsp ground pepper, Optional: 1/2 tsp MSG
Remove the excess oil from the pan, then add the fried tempeh back in with the sauce. Mix well to cook, then remove once the sauce is reduced and the tempeh has absorbed the sauce.
Serve with toasted sesame seeds!