I’ve been told that in Korea, this dish is referred to as Bulgogi and translates to ‘fire meat.” Now, I’m not a big fan of extremely hot or spicy foods, but I was able to eat this dish comfortably. I shared it with my colleagues and they reported back that it wasn’t too spicy for them either.
I never planned to make this dish, but as I was researching dishes made with ground beef (which I would later make into vegetarian dishes using textured vegetable protein) I stumbled upon this dish several times. After reading a few varieties on the recipe, I knew I could make a vegetarian version and have it taste just as good – or better – than the original.
As I have said in many of my recipe posts before, if you want the meat version of this dish, simply switch out the TVP for ground beef.
I’ve said it before, and I’m sure you know by now if you’ve been reading my blog for any length of time, I love spending time by myself in my kitchen. However, there are occasional days where I just need to cook something for dinner that’s quick and easy. This dish is just that. It’s fast to prepare, easy, most of the ingredients will already be in your pantry or fridge, and more importantly, it’s really, really delicious!
- 1 312 gram package of Yves Veggie Ground
- ½ cup brown sugar, lightly packed
- ¼ cup light soy sauce
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- ½ teaspoon sesame seeds
- Cooked white rice
- Sliced green onions
- In a large skillet, over medium heat, sauté the onions in olive oil until slightly caramelized; add the garlic and TVP and continue to sauté for another 5 minutes.
- Add the soy sauce, sesame oil, ground ginger, crushed red pepper flakes, ground black pepper, and brown sugar. Stir well into the TVP mixture.
- Continue to sauté until all of the liquid is absorbed into the TVP - about 4-5 minutes.
- Add in the sesame seeds and stir to incorporate.
- Serve over freshly cooked rice and top with sliced green onions.