LunchDinnerMain Course

Gochujang Seitan Bulgogi

Name: Gochujang Seitan Bulgogi
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: korean
Ingredients: 300 g seitan thinly sliced; 3 tbsp gochujang; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp maple syrup; 3 clove garlic minced; 1 tsp ginger grated; 0.5 tsp black pepper; 0.5 pcs yellow onion thinly sliced; 1 pcs carrot julienned; 1 pcs bell pepper thinly sliced; 2 pcs scallion chopped; 1 tsp sesame seed toasted (optional); 1 tbsp vegetable oil

This vegan take on Korean bulgogi features tender seitan marinated in a spicy and savory gochujang sauce. It's quickly stir-fried with vegetables for a satisfying and flavorful meal. Serve with rice for a complete dish.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 241 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main

300 gseitan, thinly sliced

marinade

3 tbspgochujang
2 tbspsoy sauce
1 tbspsesame oil
1 tbsprice vinegar
1 tbspmaple syrup
3 clovegarlic, minced
1 tspginger, grated
0.5 tspblack pepper

vegetables

0.5 pcsyellow onion, thinly sliced
1 pcscarrot, julienned
1 pcsbell pepper, thinly sliced

garnish

2 pcsscallion, chopped
1 tspsesame seed, toasted(optional)

cooking

1 tbspvegetable oil

Equipment

large bowl · wok · knife · cutting board · skillet

The method

Step by step

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.
About 2 min
2
Add the thinly sliced seitan to the marinade, ensuring each piece is well coated.
About 1 min
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.
About 30 min
4
Heat the vegetable oil in a large skillet or wok over medium-high heat.
About 2 min
Cook’s note: Ensure the pan is hot before adding the seitan to get a good sear.
5
Add the marinated seitan to the hot pan in a single layer if possible, cooking in batches if necessary to avoid overcrowding.
About 3 min
Cook’s note: Do not stir immediately; let the seitan brown slightly before flipping.
6
Cook the seitan for 3-4 minutes per side, or until it is lightly browned and heated through.
About 4 min
7
Remove the seitan from the pan and set aside.
About 1 min
8
Add the sliced yellow onion, julienned carrot, and sliced bell pepper to the same pan.
9
Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
About 6 min
10
Return the cooked seitan to the pan with the vegetables and toss to combine.
About 1 min
11
Cook for another 1-2 minutes to ensure everything is hot and well mixed.
About 2 min
12
Garnish with chopped scallion and toasted sesame seeds before serving.
About 1 min

Per serving

Nutrition

67%Score

Calories: 241.3kcal
Protein: 21.1g
Carbs: 25g
Fat: 8.5g
Fibre: 3.4g
Sugar: 8.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Gochujang Seitan Bulgogi in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat or in the microwave until warmed through.