Vegan Bulgogi with Tofu and Mushrooms by @le.renard.et.les.raisins

40 min

4 servings

🧅

1.5

Onion

🫘

300 g

Tofu

🥢

5 tbsp

Soy sauce

🧄

5 cloves

Garlic

🫚

5 cm

Ginger

🍐

1

Pear

🫗

Toasted sesame oil

🫗

Neutral cooking oil

🌶️

1 tsp

Gochujang

🍄

600 g

Mushrooms

🍚

Rice

🌱

Sesame seeds

🧂

Salt

  1. Heat
    • Neutral cooking oil
    • Onion
    • Salt

    In a large pot over medium-high heat, heat a drizzle of neutral oil and a drizzle of sesame oil, add the sliced onion and cook for 3 minutes with a pinch of salt.

  2. Add
    • Mushrooms

    Add the sliced mushrooms and cook for about ten minutes, stirring occasionally.

  3. Sear
    • Mushrooms

    Turn the heat up high to sear the mushrooms for an additional 3 to 5 minutes, then pour the mushrooms into a bowl.

  4. Add
    • Neutral cooking oil
    • Tofu

    Add a drizzle of neutral oil and sesame oil to the pot, then sear the tofu 2-3 minutes on each side.

  5. Combine
    • Garlic
    • Ginger
    • Pear

    Meanwhile, prepare the sauce: in a bowl, combine the garlic, ginger, pear, 1 tbsp of sesame oil and the gochujang, and mix.

  6. Add
    • Tofu

    Add the sauce to the pot once the tofu is seared.

  7. Add
    • Mushrooms

    Add the mushrooms, mix, and cook over medium-high heat for an additional 5 minutes.

  8. Serve
    • Rice
    • Sesame seeds
    • Toasted sesame oil

    Serve over sesame rice with a drizzle of toasted sesame oil.

Vegan Bulgogi with Tofu and Mushrooms by @le.renard.et.les.raisins

40 min

4 servings

🧅

1.5

Onion

🫘

300 g

Tofu

🥢

5 tbsp

Soy sauce

🧄

5 cloves

Garlic

🫚

5 cm

Ginger

🍐

1

Pear

🫗

Toasted sesame oil

🫗

Neutral cooking oil

🌶️

1 tsp

Gochujang

🍄

600 g

Mushrooms

🍚

Rice

🌱

Sesame seeds

🧂

Salt

Preparation Steps

  1. Step 1/8

    In a large pot over medium-high heat, heat a drizzle of neutral oil and a drizzle of sesame oil, add the sliced onion and cook for 3 minutes with a pinch of salt.

    🫗Neutral cooking oil
    🫗Toasted sesame oil
    🧅Onion
    🧂Salt
    🍲Large pot
    🥄Spoon

  2. Step 2/8

    Add the sliced mushrooms and cook for about ten minutes, stirring occasionally.

    🍄Mushrooms
    🍲Large pot
    🥄Spoon

  3. Step 3/8

    Turn the heat up high to sear the mushrooms for an additional 3 to 5 minutes, then pour the mushrooms into a bowl.

    🍄Mushrooms
    🍲Large pot
    🥣Mixing bowl
    🥄Spoon

  4. Step 4/8

    Add a drizzle of neutral oil and sesame oil to the pot, then sear the tofu 2-3 minutes on each side.

    🫗Neutral cooking oil
    🫗Toasted sesame oil
    🫘Tofu
    🍲Large pot

  5. Step 5/8

    Meanwhile, prepare the sauce: in a bowl, combine the garlic, ginger, pear, 1 tbsp of sesame oil and the gochujang, and mix.

    🧄Garlic
    🫚Ginger
    🍐Pear
    🫗Toasted sesame oil
    🌶️Gochujang
    🥣Mixing bowl
    🥄Spoon
    🔪Knife
    🪵Cutting board

  6. Step 6/8

    Add the sauce to the pot once the tofu is seared.

    🫘Tofu
    🍲Large pot
    🥄Spoon

  7. Step 7/8

    Add the mushrooms, mix, and cook over medium-high heat for an additional 5 minutes.

    🍄Mushrooms
    🍲Large pot
    🥄Spoon

  8. Step 8/8

    Serve over sesame rice with a drizzle of toasted sesame oil.

    🍚Rice
    🌱Sesame seeds
    🫗Toasted sesame oil

Composition

Ingredients

Types

Vegetables, Soy, Protein, Condiment, Sauce, Spices, Fruits, Oils, Grains, Seeds

Ingredients

Onion, Tofu, Soy sauce, Garlic, Ginger, Pear, Toasted sesame oil, Neutral cooking oil, Gochujang, Mushrooms, Rice, Sesame seeds, Salt

Notes

Onion (sliced, 1-2 onions), Tofu (fresh, semi-firm or firm, sliced), Soy sauce (sweet or salty, or use tamari for a gluten-free version), Garlic (chopped), Ginger (fresh, peeled and chopped), Pear (diced small (brunoise)), Toasted sesame oil (a drizzle, plus 1 cas used in the sauce and a drizzle to finish), Neutral cooking oil (a drizzle), Gochujang (heaped, adjust to taste), Mushrooms (any kind, sliced), Rice (to serve, amount not given), Sesame seeds (to serve, amount not given), Salt (a pinch, used when cooking the onion)

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Halal

Calories

310 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 28g, Fat: 15g, Fiber: 5g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 3mg, Potassium: 600mg, Sodium: 980mg, Magnesium: 45mg

Vitamins

Vitamin B6: 0.3mg, Vitamin C: 8mg, Vitamin D: 0.5µg, Folate: 35µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Large pot, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Date Night / Cooking For A Loved One

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Korean

Geographic

South Korea, East Asia

Various

Aspect

Texture

Tender, Juicy, Seared, Chewy

Flavors

Spicy, Savory, Umami, Garlicky, Gingery, Sweet, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,reheat thoroughly before serving), freezer : 2 months (store the tofu and mushroom mixture without rice in an airtight, freezer-safe container,thaw in the fridge before reheating)