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.
- 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