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.


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