Gochujang Seitan Bulgogi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, combine the gochujang, soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, and black pepper to create the marinade.

   Ca. 2 min.

2. 2

   Add the thinly sliced seitan to the marinade, ensuring each piece is well coated.

   Ca. 1 min.

3. 3

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2-4 hours.

   Ca. 30 min.

4. 4

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

   Ca. 2 min.

   Kokkens note: Ensure the pan is hot before adding the seitan to get a good sear.

5. 5

   Add the marinated seitan to the hot pan in a single layer if possible, cooking in batches if necessary to avoid overcrowding.

   Ca. 3 min.

   Kokkens note: Do not stir immediately; let the seitan brown slightly before flipping.

6. 6

   Cook the seitan for 3-4 minutes per side, or until it is lightly browned and heated through.

   Ca. 4 min.

7. 7

   Remove the seitan from the pan and set aside.

   Ca. 1 min.

8. 8

   Add the sliced yellow onion, julienned carrot, and sliced bell pepper to the same pan.

9. 9

   Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.

   Ca. 6 min.

10. 10

    Return the cooked seitan to the pan with the vegetables and toss to combine.

    Ca. 1 min.

11. 11

    Cook for another 1-2 minutes to ensure everything is hot and well mixed.

    Ca. 2 min.

12. 12

    Garnish with chopped scallion and toasted sesame seeds before serving.

    Ca. 1 min.