This version of bulgogi recreates a vegan version that was quick and easy to make and that could be wrapped up in a flour tortilla or eaten in a rice bowl. Serve bulgogi mix on a warmed wrap and top with cilantro, carrots, cucumber, radishes and green onion!
For the Tempeh:
- 3/4 cup walnuts
- 454 grams plain tempeh (2 rectangular packages)
For the Marinade:
- 4 tablespoons sugar
- 1 small apple peeled and grated finely
- 6 cloves of garlic
- 2 teaspoons ginger
- 2 tablespoons mirin
- 2 teaspoons sriracha (use less if feeding kids)
- 1/3 cup soy sauce
- 2 tablespoons sesame oil
For the Rest:
- 1 tablespoon of oil for cooking
- 1 tablespoon cornstarch mixed with 4 tbsp water
- sesame seeds
- 3 carrots cut into thin matchsticks
- 1/2 cucumber cut into matchsticks
- 4 radishes sliced into thin rounds
- 2 green onions thinly sliced
- Prepare the marinade ingredients in a small dish by adding your sugar, grated apple, pressed garlic, ginger, sriracha, soy sauce and sesame oil. Whisk to combine.
- Add your tempeh to the marinade and allow it to sit for at least an hour.
- Put the walnuts in a food processor and pulse about 20 times until they are broken up into small bits (but not fully pulverized.) Set aside.
- Chop your toppings: cilantro, carrots, cucumber, radishes and green onion.
- Heat a cast iron pan to medium high and add a tbsp of oil. You want the pan to be quite hot in order to brown your tempeh and add flavour.
- Remove your tempeh from the marinade (save it!) and crumble it by hand into the hot cast iron pan. Add your chopped walnuts. Cook for about 10 minutes, stirring every 2 minutes or so allowing the mixture to brown and get crispy bits.
- Meanwhile pour the marinade into a small saucepan and warm it over medium high heat. In a separate small dish mix the cornstarch and water until well blended and add to the saucepan with the marinade. Continue stirring until mixture thickens in 2 or 3 minutes.
- Turn off the heat to tempeh/ walnut mix and add the marinade to the pan stirring to coat evenly.
- Sprinkle with sesame seeds. Serve bulgogi mix on a warmed wrap and top with cilantro, carrots, cucumber, radishes and green onion. Enjoy!