Mr. Paik’s Favorite Grilled Seitan Bulgogi

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.

grilled bulgogi seitan

Served with white rice and steamed broccoli raab, sprinkled with sesame seeds.

steamed broccoli raab and white rice

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