Vegan Korean BBQ

Vegan Korean BBQ

 

Korean Beef

 

Ingredients:

 

-2 cups Vegan Beef, sliced (or protein of choice)

-1 medium Asian Pear, chopped into fours and deseeded

-1/2 cups Soy Sauce

-1/4 cup Sesame Oil

-2 tablespoons Gochujang

-4 cloves Garlic

-2 tablespoons Agave Nectar

-1/4 cup Water

 

Directions:

 

1. Prepare the marinade by placing all of the ingredients except the vegan beef in a blender. Blend until smooth and adjust to taste

2. Add the vegan beef into a ziplock bag or a reusable container with a lid. Pour the marinade over the vegan beef and mix well. Marinate for at least two hours although overnight is better

3. Pan fry or grill until browned and slightly crispy. 

 

 

Sesame Rice

 

Ingredients:

 

-1 cup rice, prepared

-2 tablespoons Sesame Oil

-3-4 tablespoons Dried Nori

-2 tablespoons Sesame Seeds

-Salt to taste

 

Directions:

 

1. Add the sesame oil, nori, and sesame seeds to the rice and mix well. Season with salt to taste. 

 

 

Pickled Cucumbers

 

Ingredients:

 

-1 1/2 cups Cucumbers, sliced on the bias

-2 tablespoons Korean Chili Powder

-2 tablespoons White Vinegar

-1 tablespoon Sugar

-1 tablespoon Garlic, minced

-2 tablespoons Scallion, thinly sliced

-Salt to taste

 

Directions:

 

1. Combine all the ingredients into a small bowl. Mix well and season with salt to taste. 

 

 

Sautéed Spinach

 

Ingredients:

 

-2 bunches Fresh Spinach, chopped

-2 tablespoons Garlic, minced

-2 tablespoons Sesame Oil

-2 tablespoons Soy Sauce

-Black Pepper to taste

 

Directions:

 

1. Heat the sesame oil in a large pan. Add the chopped spinach and mix carefully until it begins to wilt. Add the garlic and pepper. Sauté until the spinach reduces by half

2. Season to taste with the soy sauce and cook until most of the water has evaporated. 

 

 

Sauteed Bean Sprouts

 

Ingredients:

 

-2 cups Soybean Sprouts

-1 tablespoon Garlic, minced

-2 tablespoons Soy Sauce

-Black pepper to taste

 

Directions:

 

1. Heat the sesame oil in a large pan. Add the garlic and sauté until fragrant. Then, add the beansprouts and sauté until they soften

2. Season to taste with the soy sauce and black pepper.