It’s still January, which means we’re still pescetarian in our house. Do you know how hard it is to find meatless Korean food? You pretty much have to make it up as you go along.
I’ve made bulgogi with seitan before. It’s pretty good but your seitan has to have good flavor to begin with and I just haven’t found the right recipe for it yet. So here are some action shots of the portabella bulgogi and various banchan I made last night:
Simmering away in the skillet. If I were to do this over the only thing I would change would be to sear the ‘shrooms in oil before adding the rest of the sauce. It was still amazing this way.
Clockwise from 1:00: bulgogi, rice, homemade daikon kimchi, regular kimchi, potato (I make them very simply by boiling them in water, soy sauce, and sugar), sigeumchi namul (spinach side dish), and kongnamul muchim (bean sprout side dish).
The recipe for the bulgogi sauce can be found in my last Monday Meal Plan. I don’t remember the last time I used a recipe to make bulgogi sauce. I thought this one was a little on the sweet side so I added more soy sauce. Usually I just kind of wing it.
Speaking of wings, if I start eating meat again I’m going to break out the deep fryer and make bulgogi chicken wings.