Bulgogi Tempeh (Vegan, Gluten Free)

Sabrina Chu sabs-rawkery.tumblr.com sabsnspice.tumblr.com straitsroadkitchen earlymorningoats.wordpress.com

Korean bulgogi marinade - a soy sauce based marinade that mellows spice, savoury, sweet, and toasty. Use it to season protein of choice such as tempeh, tofu, or mushrooms.

Servings 4

Author Sabrina @ Straits Road Kitchen

Ingredients

subheading: Bulgogi Marinade:

160 g (⅔ cup) Asian pear or apple juice, freshly squeezed

40 g (¼ medium) yellow onion, sliced

32 g (1/6 cup) tamari

12 g (1 ½ tbsp) coconut sugar

8 g (½ tbsp) ginger juice

6 g (2 cloves) garlic, grated

5 g (½ tbsp) toasted sesame oil

2 g (1 tsp) gochugaru (more if you like it spicy)

Pinch black pepper, freshly ground

subheading: Bulgogi Tempeh:

100 g (½ pack) soybean tempeh (can substitute with tempeh of choice, tofu, or mushrooms)

60 g (¼ cup) Bulgogi Marinade

32 g (2 tbsp) tahini (optional, to thicken)

9 g (1 tbsp) sesame seeds (black and/or white) (optional)

Directions at straitsroadkitchen.com

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