Vegan Bulgogi with Shiso
This is one of my favourite savoury Korean dishes! The bulgogi can be used on rice in a Korean bento, or you can serve it with perilla leaves and lettuce for a wrapped situation (like KBBQ!) The herbaciousness and bitterness of the shiso adds such complexity and balance to the salty sweet bulgogi, I hope you love it as much as my friends and I did :)
Ingredients
- 1 package vegan ground meat 340 g, I used Beyond beef (Beyond is GF!)
- 3 green onions finely diced (whites and greens separated)
- 3 tbsp soy sauce use tamari to keep this gluten-free
- 1 tbsp brown sugar packed (or 1 tbsp oliosaccharide if you have it)
- 1 tbsp rice vinegar
- 3 cloves garlic minced
- 1/2 inch ginger grated (about 1/2 tsp)
- 1/2 tsp ground black pepper
- Toasted sesame seeds
To serve:
- Perilla or shiso leaves perilla is more traditional
- Steamed rice
- Kimchi I didn't have anymore T_T
- Pickled radish danmuji
Ssamjang (you can use storebought or make your own)
- 1 tbsp doenjang fermented soybean paste, different from miso
- 1-2 tsp gochujang use 2 if you like it spicy
- 1 tsp toasted sesame oil
- 1/2 tsp sugar
- 1 tsp toasted sesame seeds
- 1 clove garlic finely minced
- 1 spring onion/scallion finely minced
Instructions
- In a skillet, combine the vegan ground, whites of the green onion, brown sugar, rice vinegar, minced garlic, grated ginger, and black pepper and mix well.
- Cook over medium heat until it's all cooked down and browned (the soy sauce will have evaporated and reduced into the ground).
- Add the greens from the green onion and stir in until bright green. Remove from heat, garnish with toasted sesame seeds, and serve with perilla or shiso, steamed rice, kimchi, pickled radish, and ssamjang (just mix all the ingredients listed above for the ssamjang) if you have it!