Though “bulgogi” means “fireplace meat” in Korean, this bulgogi tempeh makes use of the everyday flavours of bulgogi in a skillet for a plant-based model.
Eddie isn’t an enormous fan of tempeh due to the feel, however each Bean and I really like tempeh, particularly tempeh bacon. The storebought smokey tempeh is considered one of my favorite types of vegan protein so as to add to a salad or serve with breakfast! This bulgogi tempeh has additionally come into my lunch rotation because it’s a fast 30 minute recipe.
What’s tempeh?
I’ve been needing extra selection than tofu (though that is nonetheless soy), so I’ve been choosing this bulgogi tempeh every now and then. Tempeh originates from Indonesia, consisting of cooked soy beans pressed into blocks and fermented. I discover that tempeh might be tough relying on the way you put together it. It wants some further prep so it doesn’t have that bitter, fermented flavour.
Some steam, some marinate, however I usually favor to shallow fry my tempeh. Then blast it with a strong sauce like this bulgogi marinade.
“Bulgogi” in Korean interprets to fireside meat. Sometimes it’s marinated skinny strips of beef, cooked over a grill. Clearly that is neither grilled nor beef, however fried and cooked in a pan. I’ve seen variations of a extra conventional bulgogi marinade use Korean pear puree. However I’m in my period of lazy fast cooking, and this fast sauce is often a success on this home.
eat bulgogi tempeh
You may eat this bulgogi tempeh with ssam (Korean lettuce wraps), very like how I’ve served the bottom mince model of bulgogi. I like utilizing shiso or perilla with lettuce, and utilizing ssamjang, rice, and a few kimchi. That is additionally nice to make use of as a protein for kimbap as nicely!
I discover this recipe is appropriate for meal-prep, however I often don’t prep greater than 3-4 days value of meals. You may batch-fry and prepare dinner within the sauce, and retailer within the fridge. You may microwave and eat it with rice, however admittedly I’ll simply snack on this chilly from the fridge.
Bulgogi Tempeh
A brilliant fast and engaging protein to serve in ssam (Korean lettuce wraps) or kimbap, or alongside Korean favourites like kimchi jjigae.
Servings: 4
Energy: 207kcal
Elements
- Oil for shallow frying about 1/2 inch or 1 cm in your pan
- 250 g tempeh 1 block, reduce into 2×1 inch inch slices
- 3 tbsp soy sauce use tamari for gluten-free
- 3 tbsp sweetener of selection I take advantage of oliosaccharide or inexperienced plum syrup/maesil cheong
- 1.5 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic minced
- 1/4 tsp floor pepper
- Elective: 1/2 tsp MSG
- Toasted sesame seeds to garnish
Directions
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In a heavy skillet, result in 1/2 inch or 1 cm of oil to medium warmth
Oil for shallow frying
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Add the sliced tempeh and fry on each side till golden. Take away from oil and let drain on some paper towel. I did two batches to prepare dinner the total sliced block.
250 g tempeh
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In a bowl, mix soy sauce, sweetener, rice vinegar, toasted sesame oil, minced garlic and floor pepper. (Add MSG if desired)
3 tbsp soy sauce, 3 tbsp sweetener of selection, 1.5 tbsp rice vinegar, 1 tbsp sesame oil, 4 cloves garlic minced, 1/4 tsp floor pepper, Elective: 1/2 tsp MSG
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Take away the surplus oil from the pan, then add the fried tempeh again in with the sauce. Combine nicely to prepare dinner, then take away as soon as the sauce is decreased and the tempeh has absorbed the sauce.
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Serve with toasted sesame seeds!
Vitamin
Energy: 207kcal | Carbohydrates: 18g | Protein: 13g | Fats: 10g | Saturated Fats: 2g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 3g | Sodium: 773mg | Potassium: 335mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg
