Vegan Korean Bulgogi Recipe
Ingredients
– 1 cup soy sauce
– 1 tablespoon sesame oil
– 2 tablespoons brown sugar
– 1 tablespoon minced garlic
– 1 tablespoon grated ginger
– 1 teaspoon ground black pepper
– 2 cups mushrooms, sliced
– 2 cups carrots, julienned
– 1 cup green onions, chopped
– 500 g firm tofu, pressed and cubed
Method
1. Begin by mixing the soy sauce, sesame oil, brown sugar, garlic, ginger, and black pepper in a bowl.
2. Add the sliced mushrooms, julienned carrots, and chopped green onions to the marinade. Stir well to coat the vegetables.
3. Carefully fold in the cubed tofu, ensuring all pieces are covered in the marinade. Allow it to marinate for at least 30 minutes.
4. Heat a large pan over medium-high heat and add the marinated mixture. Cook for about 10-12 minutes until the vegetables soften and tofu is slightly golden.
5. Serve the bulgogi hot, either on its own or with rice.
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