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.
Place the soy curls into a medium bowl and pour the broth over them. Let them soak for about 10 minutes.
While the soy curls soak, place the soy sauce, pear, onion, garlic, ginger, gochujang, and brown sugar into a blender. Blend until smooth.
Coat the bottom of a medium skillet with the oil and place it over medium heat.
Give the oil a minute to heat up, then add the soy curls in an even layer.
Cook the soy curls for about 5 minutes, until they begin to brown, stirring them occasionally.
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.
Remove the skillet from heat and stir in the sesame oil.
Top the bulgogi with chopped scallions and sesame seeds. Serve over rice.
Nutrition information does not include rice.