Vegan Bulgogi (Marinated Soy Curls)

Instructions

1. 1Place the about 225 g Soy Curls in a large heatproof bowl. Cover them with boiling water and let them sit for 10 minutes, or until they are soft and pliable. Drain the rehydrated soy curls thoroughly in a colander, pressing out any excess water.
2. 2In a medium bowl, whisk together the 4 tablespoons Soy Sauce, 2 tablespoons Brown Sugar, 1 tablespoon Sesame Oil, 3 cloves Garlic (minced), 1 teaspoon Ginger (grated), 1/4 cup Pear Juice, and 2 tablespoons Onion (grated) until the brown sugar is dissolved. This is your marinade.
3. 3Add the drained soy curls to the bowl with the marinade. Toss them gently to make sure every piece is coated. Let the soy curls marinate for at least 30 minutes at room temperature, or cover the bowl and refrigerate for up to overnight.
4. 4Place a 30.48 cm skillet over medium-high heat. Add the 1 tablespoon Vegetable Oil to the hot skillet. Wait until the oil shimmers, which means it is hot enough.
5. 5Carefully add the marinated soy curls to the hot skillet in a single layer. Cook for 5 to 8 minutes, stirring occasionally, until the soy curls are browned and have slightly crispy edges. You will hear a gentle sizzle as they cook.
6. 6Remove the skillet from the heat. Stir in the 1/4 cup Green Onions (sliced) and 1 tablespoon Sesame Seeds. Serve the vegan bulgogi immediately while it is hot.

Related Guides