This vegan bulgogi is made with soy curls dressed in a sweet and savory sauce! It's loaded with flavor, super easy to make, and perfect for a weeknight.
- 3 cups Butler Soy Curls
- 1 cup vegetable broth
- ⅓ cup soy sauce
- ½ fresh pear, pitted and peeled
- ¼ cup diced onion
- 2 garlic cloves
- 1 teaspoon freshly grated ginger
- 2 tablespoons organic brown sugar
- 1 tablespoon gochujang
- 1 tablespoon peanut oil
- 1 teaspoon toasted sesame oil
- 2 scallions chopped
- 2 teaspoons toasted sesame seeds
- Cooked rice, for serving
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Place the soy curls into a medium bowl and pour the broth over them. Let them soak for about 10 minutes.
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While the soy curls soak, place the soy sauce, pear, onion, garlic, ginger, gochujang, and brown sugar into a blender. Blend until smooth.
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Coat the bottom of a medium skillet with the peanut oil and place it over medium heat.
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Give the oil a minute to heat up, then add the soy curls in an even layer.
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Cook the soy curls for about 5 minutes, until they begin to brown, stirring them occasionally.
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Add the soy sauce mixture to the skillet and stir to coat the soy curls. Cook the soy curls in the sauce for about 2 minutes, stirring occasionally, until the sauce reduces slightly.
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Remove the skillet from heat and stir in the sesame oil.
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Top the bulgogi with chopped scallions and sesame seeds. Serve over rice.
Nutrition information does not include rice.