After his daughter surreptitiously purchased a controlling interest in Paik Heavy Industries, Woo-Jung Paik’s stress levels were a scary sight. Not as scary as the blank look in Sayid’s eyes these days, but enough that he finally listened to his doctor (Dr. Mittlesomething?) about lowering his semi-worrisome cholesterol. Which brings us to his personal chef’s Grilled Seitan Bulgogi.…
Served with white rice and steamed broccoli raab, sprinkled with sesame seeds.
Let’s pretend I snuck into the Paik mansion’s kitchen and stole this guide for a cholesterol-free vegan version of Korean Bulgogi Beef.
The homemade seitan was thinly sliced and marinated overnight in a sauce of soy sauce, sherry, sesame oil, dark agave, sugar, minced garlic, grated ginger, green onions, rice vinegar, tons of freshly ground black peppers, and liquid. I used leftover seitan broth to impart more flavor. I composed the sauce based on my own taste – please adjust to your own liking.
Bulgogi Sauce:
- 3 tablespoons of soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons of sherry
- 2 tablespoons dark agave
- 1 tablespoon sugar (or all 3 sugar)
- 2 green onions, chopped (I skimped on this)
- 2-3 cloves of minced garlic
- 1 tablespoon of grated ginger
- very generous pinch of freshly ground black pepper
- 1/4 cup broth or water
Whisk together. Marinate for multiple hours.
The strips were cooked on a stove top grill pan, and basted with additional sauce after the first flip. They were kept warm in a baking dish with leftover sauce.
This was served with white rice, steamed broccoli raab, and Sriracha
Best grill marks ever!
I’m blushing! they are!
p.s. I meant that the grill marks are blushing, too!
This looks amazing! I’m a total sucker for the taste of Bulgogi, can’t wait to try this out. Quick question, how much soy sauce did you use? I didn’t see that listed in the recipe.
oh, sorry! I would say 3 tablespoons.
Since I have no idea what you’re talking about, I’m assuming this a Lost reference.
Regardless, those are sexiest grill marks I have ever seen.
shucks!
Whoa. My jaw is on the floor. This looks ohmygod amazing……so absolutely out of this world delicious!
This looks awesome!
I’ve never heard of this Bulgogi before. Now I must have it. Your post is making me drool, literally. Wow!
Oh man, i never even though of veganizing Bulgogi. I bookmarked this recipe for grilling season.
DAMN, that looks good!
I just made this today, and it was my first time making seitan from scratch. It was soo good! Even my omnivorous male friends couldn’t stop going on about how if someone made this kind food for them every night, they would go vegan.
I’m stoked to hear it!
Those grill marks are seriously droolworthy! I’m gonna have to try this.
What recipe did you use for seitan? c:
I want to try making seitan from scratch; I’ve never done it before!
Love your photo and am glad to find your blog. I saw your recipe in Vegetarian Times! I’ve linked you on my blog, thanks!
you’re too kind – enjoy!
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