Vegan Bulgogi – [Collaboration] Yes, yes it’s again! I’ve tried OmniMeat Mince before to good result, so I was elated when greenmonday_singapore contacted me to let me try their OmniMeat Strips! I used it to make a simple vegan bulgogi for a hearty lunch. I especially like the lean (but not rubbery!) texture of OmniMeat so I avoid biting into unchewable fats I get with beef bulgogi sometimes. If you’re trying to go vegetarian or just looking to diversify your omnivorous diet, give omnimeat a try! 😁
For those interested, here’s my sorta-recipe. Adapted from Maangchi with modifications:
1 packet OmniMeat Strips
1 small yellow onion, sliced thinly into crescents
1 150g packet maitake/shimeji mushrooms
1/4 cup sliced carrots
Cooking oil as necessary
3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp maple syrup
1-2 tbsp applesauce/grated pear
3 cloves garlic, grated
1 tsp grated ginger
1.5 tbsp sesame oil
Generous twists of fresh cracked black pepper
Sesame seeds and sliced scallion to garnish
Combine all the sauce ingredients together and use only 2/3 to marinade fully-thawed Strips. Let it sit for at least 30 min.
Start by stir frying the vegetables on low-medium heat in some cooking oil. I like to start with the onions first so it gets time to caramelize. Season the vegetables lightly with salt to get some moisture out. Once they are soft, remove veg into the bowl with the reserved portion of the sauce. Wipe out the pan.
Turn up the heat to high, and sear the marinated OmniMeat. Let it sit on one side for a minute or so to get a good char. Start tossing/stirring for a few more minutes, then add back the veg and the rest of the sauce.
At this point you might need to add a bit of water/stock if the pan looks dry. We are not looking for a saucy dish but it should be moist. Sit fry for a while more until combined.
Serve with rice or lettuce wraps!