“Beef” Bulgogi

AuthorHealthy Chef
DifficultyBeginner

Makes 2 servings of Cruelty-free, vegan, Buddhist-friendly, and non-GMO, Omnipork® 'Beef' Bulgogi. Comprised of a proprietary blend of plant-based protein from pea, non-GMO soy, shiitake mushroom, and rice for complete protein. It is also free from cholesterol, added hormones, or antibiotics.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
Sauce
 1 tbsp soy sauce
 1 1/2 tbsp brown sugar, adjust according to desired sweetness
 1 tsp grated fresh ginger
 1 tsp gochujang (Korean chili paste)
 1 tbsp toasted sesame oil
 2 cloves garlic, minced
 1/4 cup finely grated Asian pear or Fuji apple, from 2-3 slices of pear
 1/2 tsp toasted sesame seeds
 1 tsp dark soy sauce, optional for colour
Strips
 1 (150g) pack omni strips, thawed from frozen
For Cooking
 1 tbsp sesame oil
Serve with
 Steamed rice
 Vegan kimchi
 Sliced cucumber
 Sesame seeds
 Chopped spring onion or onion leeks
 Sesame oil, for drizzling
1

Mix all the sauce ingredients in a large bowl then place the thawed omni strips. Mix well to coat. You can leave this to marinate overnight for the best flavour.

2

Heat a large pan or wok over medium high heat. Once hot, add in the sesame oil. Add in the marinated omni strips. Stir-fry over medium high heat for 6-8 minutes or until the sauce has been absorbed and the sugars start to caramelise and coat the strips.

3

Taste the pieces and then feel free to season with more soy sauce, sugar, or chili paste, to taste. Sprinkle some toasted sesame seeds and mix well. Remove this from the pan.

4

Assemble your bowls with some rice then add in the bulgogi ‘beef’, kimchi, sliced cucumber, spring onion/scallions and a generous drizzle of sesame oil.

Category

Ingredients

Sauce
 1 tbsp soy sauce
 1 1/2 tbsp brown sugar, adjust according to desired sweetness
 1 tsp grated fresh ginger
 1 tsp gochujang (Korean chili paste)
 1 tbsp toasted sesame oil
 2 cloves garlic, minced
 1/4 cup finely grated Asian pear or Fuji apple, from 2-3 slices of pear
 1/2 tsp toasted sesame seeds
 1 tsp dark soy sauce, optional for colour
Strips
 1 (150g) pack omni strips, thawed from frozen
For Cooking
 1 tbsp sesame oil
Serve with
 Steamed rice
 Vegan kimchi
 Sliced cucumber
 Sesame seeds
 Chopped spring onion or onion leeks
 Sesame oil, for drizzling

Directions

1

Mix all the sauce ingredients in a large bowl then place the thawed omni strips. Mix well to coat. You can leave this to marinate overnight for the best flavour.

2

Heat a large pan or wok over medium high heat. Once hot, add in the sesame oil. Add in the marinated omni strips. Stir-fry over medium high heat for 6-8 minutes or until the sauce has been absorbed and the sugars start to caramelise and coat the strips.

3

Taste the pieces and then feel free to season with more soy sauce, sugar, or chili paste, to taste. Sprinkle some toasted sesame seeds and mix well. Remove this from the pan.

4

Assemble your bowls with some rice then add in the bulgogi ‘beef’, kimchi, sliced cucumber, spring onion/scallions and a generous drizzle of sesame oil.

“Beef” Bulgogi