Vegan Bulgogi

Ingredients

• 2 cups soy curls
• 2 tablespoons vegetable or grapeseed oil
• 1 medium onion, thinly sliced into half moons
• 2 teaspoons sesame oil
• 1 teaspoon sesame seeds
• 3 green onions, finely chopped
• Ground black pepper, to taste
• Cooked white or brown rice, to serve with
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon gochujang
• 1 tablespoon mirin
• 1 small red apple, peeled and grated
• 2 garlic cloves, minced
• 1 teaspoon cornstarch

Instructions

1. 1

   Rehydrate the soy curls: Place the soy curls in a bowl with warm water and let sit for 10 minutes (follow specific rehydrating instructions in the package). The soy curls should be soft. Drain the soy curls and set them aside.

2. 2

   Make the bulgogi sauce: Whisk all the ingredients for the sauce in a bowl and set aside.

3. 3

   Cook the onions: In a large skillet over medium high heat, add the oil and swirl it to coat the surface evenly. Add the onion and saute for 3 minutes.

4. 4

   Cook the soy curls: Add the soy curls and cook for 4 minutes.

5. 5

   Add the sauce: Add HALF of the sauce and stir for 1 minute. Then add the remaining sauce to the skillet and stir.

6. 6

   Final seasonings: Turn the heat off, add the sesame oil and sesame seeds, and stir.

7. 7

   Garnish and serve: Top with green onions and season with ground black pepper. Serve with rice.