Vegan Bulgogi (Korean BBQ Beef)

Step 1

Place the soy curls in warm water and let them soak for 5-7 minutes. Set aside and preheat a large nonstick skillet over medium-high heat. While the soy curls soak and the pan heats up whisk all of the marinade ingredients together in a small bowl and set aside.

Step 2

Once the soy curls are done soaking, drain, and set aside. You could also lightly squeeze them to remove extra moisture if you wish.

Step 3

Sauté the onions until they are soft and lightly caramelized. Use 1-2 tablespoons of water or low-sodium vegetable broth to prevent sticking if needed. Add the soy curls to the skillet, lightly toss with the onions, and cook for another 2-3 minutes. Pour the marinade over the soy curls, stir until everything is evenly coated, and the sauce begins to thicken.

Step 4

Lower the heat, add the Kitchen Bouquet if using, stir and coat evenly, and cook for 2-3 more minutes stirring occasionally.

Step 5

Serve over cooked rice and garnish with chopped green onions and sesame seeds.