My co-worker Jeanne has a 365 blog, and made bi bim bop the other day, and after reading about the seitan bulgolgi she made, I knew I had to make some. I LOVED bulgolgi as a kid. It was my favorite dish! I’ve had a vegan version only once, while in Washington DC, and was good. When i saw the recipe I realized how easy it would be to make it at home. So i went for it, and was SO happy with the results. I picked up white rice (gasp!) from the chinese resturant down the street, b/c I have been the worst at making rice lately. I picked up some potstickers too, because theirs are the best (stuffed with collared greens!) and made a delicious complete meal in no time. I marinated my seitan the night before, so it was nice and flavorful. I will be making this again soon!
Here’s my modification of the recipe:
- ¼ cup water
- 3 Tbs. low-sodium soy sauce
- 2 Tbs. dark agave nectar
- 1 Tbs. rice vinegar
- 1 Tbs. sugar
- 1 Tbs. grated fresh ginger
- 3 cloves garlic, minced (1 Tbs.)
- ⅛ tsp. black pepper
- 2 green onions, chopped (¼ cup)
- 2 lb. plain seitan, sliced on the bias
1. Whisk together water, soy sauce, agave nectar, rice vinegar, sugar, ginger, garlic, and pepper in shallow dish. Stir in green onions. Add seitan; marinate at least 2 hours.
2. Preheat grill or grill pan to medium. Drain seitan, and grill 2 to 3 minutes on each side, or until browned and firm.