Bulgogi (“fire meat”) is a popular Korean dish consisting of beef that’s infused with a sweet, spicy, and savory marinade and then grilled. Homemade seitan makes a great replacement for beef, as it mimics the texture well and soaks up the delicious marinade. Bulgogi pairs wonderfully with rice, fresh vegetables, and kimchi.

Beef Bulgogi Bowl [Vegan]

Serves

4

Cooking Time

45

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Ingredients

For the Seitan:

  • 2 tablespoons tomato paste
  • 1 tablespoon low-sodium soy sauce
  • 1 cup (120g) vital wheat gluten
  • 1/4 cup (30g) chickpea flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 1/2 cups (600ml) low-sodium vegetable broth, divided

For the Marinade:

  • 1/2 cup (120ml) pear juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon gochujang paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon organic granulated sugar
  • 6 cloves garlic, minced
  • 2 green onions, chopped

For the Bowl:

  • 12 heads baby bok choy (about 12½ ounces/355g)
  • 1 batch white rice
  • 4 green onions, chopped
  • 1 tablespoon toasted sesame oil
  • 1 large cucumber (about
  • 10½ ounces/300g), julienned
  • 4 large carrots (about 8½ ounces/240g), peeled into ribbons or julienned
  • 1/2 cup (112g) vegan kimchi
  • 1 tablespoon sesame seeds, for garnish
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Preparation

  1. Prepare the seitan: Mix together the tomato paste and soy sauce in a medium-sized bowl. Add the vital wheat gluten, chickpea flour, garlic powder, and onion powder and mix with a fork. The mixture will be clumpy. Slowly pour ½ cup (120ml) of the broth into the seitan.
  2. Stir to combine. Knead the seitan with your hands for 2 to 3 minutes, or until it bounces back when you touch it.
  3. Bring the remaining 2 cups (475ml) of broth and 4 cups (1L) of water to a boil in a sauté pan.
  4. On a clean work surface, roll out the seitan with a rolling pin into a large cutlet about ¼ inch (6mm) thick. Carefully transfer the seitan cutlet to the pan and boil over medium heat, uncovered, for 30 minutes. When done, the seitan will have absorbed some of the broth and will look thicker.
  5. Meanwhile, prepare the marinade: Place all of the ingredients in a large resealable plastic bag. Seal the bag and squeeze to make sure everything is mixed together.
  6. Remove the seitan from the pan and let it cool for 5 minutes, then slice it into thirty-two ¼-inch (6mm) strips. Place the strips in the marinade, seal the bag, and refrigerate for at least 30 minutes or overnight.
  7. To finish the seitan, preheat a lightly oiled grill pan or a small portable grill to medium heat. Remove the seitan from the bag (reserving the marinade) and grill it for 2 to 3 minutes per side, or until the seitan has grill marks and is browned and crispy. You will need to do this in 2 or 3 batches.
  8. Meanwhile, steam the baby bok choy in a large frying pan with 1/4 cup (60ml) of water. When done, drain any excess water and add the leftover seitan marinade. Cook over medium heat for about 4 minutes to thicken the sauce.
  9. To the cooked rice, add the green onions and sesame oil. Mix together.
  10. To serve, divide the rice among 4 bowls, then add the seitan, bok choy, cucumber, carrots, and kimchi. Garnish with the sesame seeds.
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