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