korean style

Here are Korean-Inspired Ground “Beef” Bulgogi bowls. This is a vegan twist on Korean Bulgogi, usually made of thin slices of beef sirloin and cooked on a grill. Growing up my go-to whenever we’d eat at our favourite Korean restaurant, I’d always share some bulgogi with my sister who loves beef. I love it for its sweet marinade. Bulgogi is usually also marinated for longer to get those flavours in but since we’re using plant-based ground for this recipe, I just cook it down in the sauce/marinade where it absorbs all those sweet and savoury flavours with a hint of spice.

Korean-Inspired Ground “Beef” Bulgogi Bowls

soy sauce (adjust

tbsp packed dark brown sugar (, 28 g)

ginger

tsp gochujang (Korean chili paste)

tbsp toasted sesame oil (, 30 ml)

garlic (minced)

sesame seeds

tsp dark soy sauce

tbsp sesame oil

oz plant based ground meat ((see notes))

short grain rice

Vegan kimchi

cucumber

Sesame oil

carrot (I sautéed this with some sesame oil

spring onions or scallions

Gochujang ((Korean chili paste), optional)

Mix all the sauce ingredients in a large bowl then place the plant-based ground. Mix well to coat.

Heat a large pan or wok over medium high heat. Once hot, add in the sesame oil. Add in the plant-based ground/TVP. Stir-fry over medium high heat for 6-8 minutes or until the sauce has been absorbed and the sugars start to caramelise and coat the ground ‘meat’ pieces.

Taste the pieces and then feel free to season with more soy sauce, sugar, or chili paste, to taste. Sprinkle some toasted sesame seeds and mix well. Remove this from the pan.

If using carrots for topping, sauté these over medium high heat with a little sesame oil until tender.

Assemble your bowls with some rice then top with the bulgogi-style ‘beef’, kimchi, carrot, sliced cucumber, spring onion/scallions and a generous drizzle of sesame oil. You can also enjoy these bowls like bibimbap (Korean mixed rice bowl) by adding some gochujang or Korean chili paste.

Steps

https://www.youtube.com/watch?v=tICJh30T9GI

Full recipe here 👉🏼https://thefoodietakesflight.com/korean-beef-bulgogi-bowls

Here are Korean-Inspired Ground “Beef” Bulgogi bowls. This is a vegan twist on Korean Bulgogi, usually made of thin slices of beef sirloin and cooked on a grill. Growing up my go-to whenever we’d eat at our favourite Korean restaurant, I’d always share some bulgogi with my sister who loves beef. I love it for its sweet marinade. Bulgogi is usually also marinated for longer to get those flavours in but since we’re using plant-based ground for this recipe, I just cook it down in the sauce/marinade where it absorbs all those sweet and savoury flavours with a hint of spice.

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📖 YOU CAN NOW PRE-ORDER MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook


MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

TAGS
tofu,vegan,vegan recipes,healthy,plant based

#vegan #tofu #veganrecipes

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

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Korean-Inspired Bulgogi "Beef" Rice Bowl - using plant-based ground (Vegan)

Savor the tenderness of these Instant Pot Short Ribs, cooked to perfection in a fraction of the time. With a rich red wine sauce and a hint of rosemary, this dish is sure to impress your dinner guests.

Instant-Pot Short Ribs Recipe by Tasty

soy sauce

rice vinegar

¼ cup sesame oil, toasted

gochujang,

honey

beef

kosher salt,

black pepper,

coconut oil

bosc pear, or D’Anjou pear, finely chopped

¼ cup shallot, finely chopped

fresh ginger, minced

garlic, minced

water

cornstarch

white rice,

sesame seed, toasted,

cilantro,

scallion, thinly sliced,

kimchi,

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Tasty

In a liquid measuring cup or medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochujang (adjust the quantity based on your preferred spice level), and honey.

Place the short ribs in a deep baking dish or large bowl and season generously on both sides with salt and pepper. Pour the soy sauce mixture over the ribs. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, up to overnight.

Preheat a 6-quart (6 Liter) Instant Pot on the high sauté setting. Once hot, add the coconut oil.

Remove the short ribs from the marinade and let any excess marinade drip off. Reserve the marinade for later.

Working in batches, add the short ribs to the Instant Pot and sear for 3-4 minutes on each side, until deeply caramelized. Transfer the short ribs to a baking sheet as they finish cooking and repeat with the remaining ribs.

After the short ribs are seared, add the pear, shallot, ginger, and garlic to the Instant Pot. Season with salt and pepper, and sauté for 4-5 minutes, or until the mixture is golden brown.

Return the short ribs to the Instant Pot, then pour in the reserved marinade. Place the lid on the Instant Pot, make sure the lid is set to “Sealing,” and change the setting to high pressure cooker. Set the timer for 20 minutes.

At the end of 20 minutes, carefully release the pressure from the Instant Pot by turning the knob from “Sealing” to “Venting,” making sure your hand is not over the release switch as the hot steam will come out of the top. Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.

Remove the short ribs from the pot and change the setting to high sauté. Bring the sauce to a simmer and cook for about 5 minutes, or until reduced to about 2 cups (480 ml)

Add the cornstarch to the water and mix until completely dissolved. Add the slurry to the sauce and whisk continuously for another 3 minutes, or until the sauce thickens. Remove from the heat and let cool slightly. Skim off any excess oil from the top of the sauce, if desired.

Serve the short ribs over white rice. Pour about ½ cup (120 ml) of the sauce over the ribs and serve the rest on the side. Garnish with toasted sesame seeds, cilantro, and scallions, and serve with kimchi, if desired.

https://vid.tasty.co/output/122609/landscape_480/1547504989

Top 2 korean style recipes from across the web

The most viewed korean style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Korean-Inspired Ground “Beef” Bulgo...

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Top 2 korean style recipes from across the web

The most viewed korean style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Korean-Inspired Ground “Beef” Bulgo...

Instant-Pot Short Ribs Recipe by Ta...

The most viewed korean style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine