Bulgogi (Vegetarian)

Vegetarian Bulgogi is a delightful twist on the traditional Korean dish, featuring marinated mushrooms and tofu that mimic the savory flavors of the original. This healthy and satisfying meal is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Shiitake mushrooms - 200 grams, sliced
• Firm tofu - 200 grams, cubed
• Soy sauce - 3 tablespoons
• Brown sugar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Sesame seeds - 1 tablespoon, toasted
• Rice or quinoa - 1 cup, cooked (for serving)

Steps

1. In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger to create the marinade.
2. Add the sliced shiitake mushrooms and cubed tofu to the marinade, mixing gently to coat. Allow it to marinate for at least 15 minutes.
3. Heat a non-stick skillet over medium-high heat. Once hot, add the marinated mushrooms and tofu, cooking for about 5-7 minutes until they are golden brown and slightly caramelized.
4. Add the julienned carrot and sliced bell pepper to the skillet, stirring well. Cook for an additional 5 minutes until the vegetables are tender yet crisp.
5. Remove from heat and stir in the chopped green onions and toasted sesame seeds.
6. Serve the vegetarian bulgogi over cooked rice or quinoa, garnished with additional green onions and sesame seeds if desired.

Nutrition

• Calories: 380
• Protein: 20 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from tofu and vegetables.
• Contains antioxidants and anti-inflammatory properties from mushrooms and ginger.

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