When I started to get curious about Korean food. The first recipe I got interested to is Bulgogi. It is one of the popular dishes in Korea. Bul means (fire ) and Gogi ( cooked meat ) or grilled. But of course I made my vegan version of this recipe. And I find it very easy to prepare and was amazed with the result. I really love its taste. And of course always this kind of recipe is best partner with rice 🙂 . I will now share my preparation for this vegan version of Korean Bulgogi.
Ingredients:
- 150 grms firm tofu (cut cubes )
- 1 eggplant (cut small cubes )
- cut portabello mushroom
- frying oil
- 2tbsp soy sauce
- 1tsp vinegar
- 1tsp sugar
- 1tbsp chilipaste or sriracha sauce
- pinch of salt
- 2 cloves crushed garlic
- small amount of crushed ginger
- spring onion
- sesame seeds
Instructions:
- Turn on stove and put frying pan on it. When heated put the frying oil and fry the cut tofu .
- Fry tofu both sides.. Take them out after frying and set them aside for later use.
- After frying the tofu, put the cut eggplant and start frying them. Theres no need to add more oil. The oil from frying tofu is enough for frying the eggplant. When the eggplant gets brown in all its sides, add the cut mushrooms and keep mixing until the mushroom gets bit brown, add the crushed garlic and ginger. Mix well.
- While frying the eggplant and mushroom , in a bowl mix together the soy sauce, vinegar, chilipaste, sesame seeds, salt and sugar. And add this to the mushroom and eggplant.
- Stir it for short, cover and let it simmer for 5minutes. And then add the fried tofu . Give it a mix until the sauce is well distributed.
- And its done! Ready to serve, and always best with rice .
Bon Appetit 🙂 …