Skip to main content

WorldVegan Saturday: K is for Korea

This is a special addition of WorldVegan Saturday, we are reporting live from Phoenix, Arizona; where my hetero-life partner has never experienced Korean food. As you all know by now, I just can't get enough.

The word Bulgogi literally means "fire meat" in Korean and is typically made from thin slices of sirloin that is  marinated over night.Bulgogi is traditionally grilled, but pan-cooking has become common as well and that is how I prepared this dish for the family. I served the Bulgogi with jasmine rice but this dish can be served with a side of lettuce or other leafy vegetable to wrap the sliced tofu.

seconds were had by all




16 oz extra firm tofu
4 green onions, chopped 

3 cloves garlic, minced
1/2 onion, thinly sliced
1 tsp fresh grated ginger
2/3 c soy sauce
4 tbsp toasted sesame oil
6 tbsp organic sugar
1 tsp black pepper
1 tsp crushed red pepper flakes
4 tbsp white wine
2 tbsp rice vinegar
1/4 cup shredded pear, skin and all

  1. Press your tofu and once it's good and drained, slice the block in half. Then, make thin slices to the tofu to resemble little tofu steaks and arrange them in a deep bowl.
  2. Cover the tofu slices with your chopped onions, green onions, ginger  and garlic.
  3. In medium sized bowl, combine the soy sauce, sesame oil, sugar, black pepper, white wine, rice vinegar, red pepper flakes and shredded pear. Stir really well to complete mix all ingredients together. Combine and pour over tofu and veggies.
  4. Cover and let marinate at least 8 hours in the fridge. 
  5. When you're ready to eat, separate the tofu strips from the marinade. Reserve the veggies and sauce for cooking.
  6. Heat up a skillet over medium heat and drizzle with some sesame oil. Arrange tofu steaks in a single layer (you may need to cook them in two or three batches) and pour enough marinade and veggies to cover tofu.
  7. Cook until most of the marinade has reduced and the bottom of the tofu steaks have turned a nice brown color. Flip and caramelize the other side of the tofu.


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…