Bulgogi Tempeh

bulgogi.jpg

Makes 2 large servings. Time: 20-25 mins.

This recipe is for the tempeh alone; serve on bop burgers with homemade kimchi.

Step 1: Cook Up The Tempeh

Ingredients

  • 1 pound (2 blocks) tempeh, cut in thin slices 

  • Enough oil to cover pan (sesame and canola mixed)

Preparation

Pan fry the tempeh on high heat to get a browned color on both sides. Do this in 1-2 batches. Reserve to the side.

Step 2: Create a Marinade

Ingredients

  • 1/4 C Apple juice

  • 1/4 C Soy sauce

  • 2 tbsp water

  • 2 tbsp (brown sugar or sorghum syrup)

  • 2 tbsp Garlic, finely minced

  • 1 tbsp Ginger, finely grated

  • 2 tbsp Sesame oil

  • 1 tbsp Chile flakes or Chile paste

Preparation

Mix all ingredients into a bowl. Add to the pan you used to fry the tempeh bring to a boil add your tempeh and let it reduce until the tempeh starts to stick to the pan. Take off heat so you don’t burn the tempeh—you just want the marinade to fully absorb. This process should take about 5 minutes.

Step 3: Finish the Dish

Ingredients:

  • 1 tbsp Sesame Seeds, toasted

  • 1-2 Scallions, thin slices

Preparation:

Fold in the sesame seeds and scallions.

RecipesTaylor WestbrookAsian